Slow-Cooker Steakhouse Beef Tips and Rigatoni Step-by-step instructions

Before you start

Before starting, sear the beef tips in a hot skillet if you want that extra layer of flavor — this takes just a few minutes. Drain the roasted red peppers and mince the chipotle pepper and garlic.

Soften the cream cheese by leaving it at room temperature for about 30 minutes or microwaving it briefly. Measure out the broth, cheeses, and pasta. Have all your ingredients ready so the slow cooker assembly is quick and easy.

Instructions

Searing and Layering

1. 1Sear the Beef
   Heat a large skillet over high heat. Add the seared beef tenderloin tips and cook for 2–3 minutes per side until nicely browned. Transfer the beef to the slow cooker. Let it rest for 3 minutes before slicing.
   Look for The beef should have a deep brown crust on all sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Searing builds flavor, but if time is short, skip this step and add the beef directly to the slow cooker.
2. 2Layer the Aromatics
   Add the drained roasted red peppers, minced chipotle pepper, minced garlic, and beef bone broth to the slow cooker. Stir gently to combine with the beef.
   Look for The liquid should be fragrant with chipotle and garlic.
   Tip For less heat, use half the chipotle pepper or scrape out the seeds before mincing.

The beef is browned on all sides, and the slow cooker contains the beef, peppers, chipotle, garlic, and broth.

The liquid should be reddish-brown and fragrant with smoky chipotle and garlic. The beef is raw at this point, so handle it with clean utensils and wash your hands after touching it.

Slow Cooking and Creaming

3. 3Slow-Cook the Beef
   Cover the slow cooker and cook on LOW for 3 hours, until the beef is fork-tender. Let it rest for 3 minutes before slicing.
   Look for The beef should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking to keep the heat steady.
4. 4Add the Creamy Cheeses
   After 3 hours, add the softened cream cheese and crumbled gorgonzola to the slow cooker. Stir until the cheeses are melted and the sauce is smooth.
   Look for The sauce should be thick, creamy, and free of lumps.
   Tip Cut the cream cheese into small cubes so it melts faster.
5. 5Cook the Pasta
   Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain well.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve a cup of pasta water in case the sauce needs thinning later.

After 3 hours, the beef is tender and the broth has reduced slightly. The kitchen smells rich and savory. The cream cheese and gorgonzola are stirred in, creating a smooth, creamy sauce with a pale yellow color and a tangy aroma. The sauce should be free of lumps and coat a spoon evenly.

Combining and Serving

6. 6Combine and Finish
   Add the drained rigatoni to the slow cooker with the creamy sauce. Stir gently to coat the pasta and beef evenly. Let it sit for 5 minutes so the pasta absorbs some sauce.
   Look for The pasta should be coated in a glossy, creamy sauce.
   Tip If the sauce is too thick, add a splash of reserved pasta water.
7. 7Garnish and Serve
   Garnish with fresh rosemary sprigs and cracked black pepper. Serve hot, straight from the slow cooker.
   Look for The dish should look rich and inviting with the rosemary aroma.
   Tip Rosemary adds a fresh, woodsy note that cuts through the richness.

The rigatoni is added and coated in the creamy sauce. The dish looks glossy and inviting, with specks of gorgonzola and red pepper visible. The rosemary garnish adds a fresh, piney note. The beef is fork-tender, and the pasta is al dente. Serve immediately, with extra cracked pepper on top.

Common mistakes

A common mistake is opening the slow cooker lid too often during the 3-hour cooking time, which releases heat and lengthens the cooking time. Another is adding the cheese too early or on high heat, which can cause the sauce to curdle.

Always stir the cheese in gently and keep the slow cooker on low. Also, don’t overcook the pasta — it will continue to soften slightly when mixed with the hot sauce. If the sauce seems thin, let it sit for a few minutes before serving, or stir in a little more cream cheese.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart with a fork. The sauce should be thick and creamy, coating the back of a spoon. The pasta should be al dente — tender but still slightly firm to the bite.

For food safety, the beef must reach an internal temperature of 145°F (63°C) and rest for at least 3 minutes after cooking. If using a meat thermometer, insert it into the thickest piece of beef to verify.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest