Slow-Cooker Steakhouse Beef Tips and Rigatoni Tips, FAQ & printable recipe

Tips for success

For the richest flavor, take the time to sear the beef before adding it to the slow cooker. A good crust on the meat adds depth that you can’t get from slow cooking alone. If you’re in a hurry, you can skip the sear, but the dish will be less complex. Use a large skillet and don’t overcrowd the pan — sear in batches if needed to get a proper brown crust.

When stirring in the cream cheese and gorgonzola, make sure the slow cooker is on low and the cheese is at room temperature. Cold cheese can seize and create lumps.

If you prefer a thinner sauce, add a splash of the reserved pasta water or extra broth until it reaches your desired consistency. Taste and adjust the seasoning — the gorgonzola adds salt, so you may not need extra salt.

Variations

• Mushroom and Thyme: Add 8 oz sliced cremini mushrooms along with the beef, and swap the rosemary for fresh thyme. The mushrooms add an earthy depth that pairs well with the gorgonzola.
• Spicy Sausage Twist: Replace half the beef tips with 1 lb sliced cooked Italian sausage. Add the sausage in the last hour of cooking to keep it from drying out. The extra spice and fennel notes complement the chipotle.
• Smoked Paprika Version: If you don’t have chipotle peppers, use 1 teaspoon smoked paprika and a pinch of cayenne. This gives a similar smoky heat without the adobo sauce.
• Vegetarian Option: Swap the beef for 2 cups of roasted portobello mushroom slices and use vegetable broth instead of beef broth. Cook for 2 hours on low, then proceed with the cheeses and pasta.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring often, until heated through. Add a little broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently with a splash of broth or water to loosen it. For best texture, reheat in a saucepan over low heat, stirring occasionally, or in the microwave in 30-second intervals.

You can assemble the slow cooker the night before: place the seared beef, peppers, chipotle, garlic, and broth in the insert, cover, and refrigerate. In the morning, set the slow cooker to low and cook for 3 hours.

Add the cheeses and pasta as directed. The pasta can be cooked ahead and stored separately in the fridge for up to 2 days — rinse with cold water and toss with a little oil to prevent sticking.

Serving ideas

Serve this slow-cooker steakhouse beef tips and rigatoni straight from the slow cooker for a casual, family-style dinner. It pairs beautifully with a crisp green salad dressed with a simple vinaigrette to cut the richness.

Crusty bread or garlic bread is also great for sopping up every last bit of the creamy sauce. For a steakhouse feel, set out extra cracked black pepper and maybe some shaved parmesan.

This dish is hearty enough to be a complete meal on its own, but it also works well as a main course alongside roasted vegetables or a side of sautéed spinach.

For a date-night presentation, plate individual servings and garnish with a fresh rosemary sprig and a generous crack of black pepper. A glass of full-bodied red wine, like a cabernet or merlot, complements the smoky, creamy flavors perfectly.

Frequently asked questions

Recipe card

Slow-Cooker Steakhouse Beef Tips and Rigatoni

Prep 15 minCook 3 h 15 minRest 5 minTotal 3 h 35 minServes 6

Ingredients

• 2 lb beef tenderloin tips, seared
• 1 jar sliced roasted red peppers, drained
• 1 chipotle pepper in adobo, minced
• 4 cloves garlic, minced
• 2 cups beef bone broth
• 8 oz cream cheese, softened and cubed
• 1 cup crumbled gorgonzola cheese
• 16 oz rigatoni pasta
• Fresh rosemary sprigs, for garnish, to taste
• Cracked black pepper, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Garnish with fresh rosemary sprigs and cracked black pepper. Serve hot, straight from the slow cooker.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

58 g

Fat

36 g

Fiber

4 g

Sugar

6 g

Automatic estimate from the ingredient list, not laboratory-verified.