Slow Cooker Steak Gorgonzola Pasta (Olive Garden Copycat)
Slow cooker steak Gorgonzola pasta is an easy Olive Garden copycat featuring tender steak served with creamy, rich pasta. The slow cooker makes getting those restaurant inspired flavors easy so you can enjoy a cozy, satisfying dinner without heading out to eat.
Olive Garden’s steak gorgonzola pasta is a real treat and one of my go tos whenever we eat there.
This slow cooker steak gorgonzola pasta tastes just like it!
It combines savory steak, rich and creamy sauce, and tangy gorgonzola cheese for a comforting meal that feels a little fancier than your usual weeknight pasta.
The result is a restaurant quality dish that you don’t have to pay premium restaurant pricing for.
And thanks to the slow cooker the steak is super tender and you can throw it together without paying constant attention to the stove.
Serve it with garlic bread and a simple green salad for an easy Olive Garden-inspired dinner, or make it for a date night when you want something more exciting than your usual takeout.
Ingredients
To make this you’ll need:
- Beef– Go for stew beef. It’s less expensive than other kinds of beef. You’ll need about 2 pounds.
- Spices– Salt, pepper, garlic powder, and Italian seasoning.
- Oil– Olive oil.
- Broth– Beef broth. You could use low sodium beef broth if you are concerned about sodium.
- Worcestershire sauce
- Garlic– Minced.
- Pasta– Fettuccine or penne pasta.
- Heavy cream– Don’t substitute for a lower fat dairy product. In a pinch, half and half will do but try to avoid this.
- Cream cheese– Softened.
- Parmesan cheese– Grated.
- Spinach– Fresh.
- Gorgonzola cheese– Crumbled. Can’t find it? Use crumbled blue cheese.
- Sun dried tomatoes– Chopped.
- Garnish– Fresh chopped parsley and balsamic glaze.
How to Make
Copycat Olive Garden steak gorgonzola pasta is easy to make.
Start by seasoning the stew meat with salt, pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat.
Once the skillet is hot, sear the meat for 1–2 minutes per side until lightly browned.
Put the seared beef into the slow cooker.
Pour in the beef broth and add the Worcestershire sauce, minced garlic, and Italian seasoning and give everything a good stir.
Put the lid on the slow cooker and cook on LOW for 6–8 hours or HIGH for 4–5 hours or until the steak is tender.
About 20–30 minutes before serving, cook the pasta according to package directions until just al dente.
Drain the pasta well.
Remove the beef from the slow cooker and set it on a waiting plate.
Stir the heavy cream, cream cheese, and Parmesan cheese into the slow cooker and stir it until everything is smooth.
Add the beef back in and stir in the fresh spinach until it is wilted.
Gently toss the pasta in the sauce and sprinkle it with crumbled gorgonzola and sun dried tomatoes.
Garnish with chopped parsley and a balsamic drizzle and serve warm.
Enjoy!
Storing Leftovers
Store leftover slow cooker steak gorgonzola pasta in an airtight container in the refrigerator for up to 3 days.
Let it cool before refrigerating.
To reheat it, warm the pasta in a saucepan over low heat or in the microwave in short intervals, stirring occasionally.
Keep in mind the sauce will thicken as it sits in the fridge so you may need to add a splash of milk, cream, or beef broth to loosen it back up.
Tips and Tricks
- Be sure not to overcook the pasta. Cook it just until it’s al dente.
- Freshly grated Parmesan will melt more smoothly than pre-shredded Parmesan.
- Add the spinach at the end to keep it bright.
- For a higher end dish, substitute flank steak for stew beef.
- You can substitute chicken breasts or thighs if that’s what you’ve got on hand.
- For extra veggie action, add some sliced mushrooms to the slow cooker with the beef.
- Adjust the seasonings with a little red pepper for heat or extra garlic.
Other Copycat Olive Garden Recipes
Slow cooker steak gorgonzola is a dupe of the Olive Garden dish you can put together at home.
Make it and enjoy!
Looking for other copycat Olive Garden recipes?
Try these:
- Olive Garden’s Classic Salad
- Chicken & Gnocchi Soup
- Three Meat Pasta Sauce
- Copycat Zuppa Toscana
- Olive Garden Salad Dressing
If you’ve tried this SLOW COOKER STEAK GORGONZOLA PASTA or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Steak Gorgonzola Pasta (Olive Garden Copycat)
Ingredients
- 2 pounds stew beef
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- 12 oz fettuccine or penne pasta
- 1 cup heavy cream
- 8 oz cream cheese softened
- 1 cup freshly grated parmesan cheese
- 2 cups fresh baby spinach
- 1 cup crumbled gorgonzola cheese
- 1/2 cup chopped sun dried tomatoes
- chopped fresh parsley leaves for garnish
- balsamic glaze for drizzling
Instructions
- Season the steak pieces with salt, pepper, and garlic powder.2 pounds stew beef, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder
- Heat the olive oil in a large skillet over medium-high heat. Sear the steak for 1–2 minutes per side until lightly browned. The steak does not need to cook through completely.1 tbsp olive oil
- Transfer the steak to the slow cooker.
- Pour in the beef broth and add the Worcestershire sauce, minced garlic, and Italian seasoning. Stir gently to combine.1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tbsp minced garlic, 1 tsp Italian seasoning
- Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the steak is tender.
- About 20–30 minutes before serving, cook the pasta according to package directions until just al dente. Drain well.12 oz fettuccine or penne pasta
- Remove the beef from the slow cooker and stir the heavy cream and cream cheese into the slow cooker.1 cup heavy cream, 8 oz cream cheese
- Add the parmesan cheese and stir until melted and smooth.1 cup freshly grated parmesan cheese
- Add the beef back in.
- Add the fresh spinach and stir until wilted.2 cups fresh baby spinach
- Add the cooked pasta and gently toss until coated in the creamy sauce.
- Sprinkle the crumbled gorgonzola cheese and sun dried tomatoes over the top and let it melt slightly before serving.1 cup crumbled gorgonzola cheese, 1/2 cup chopped sun dried tomatoes
- Garnish with chopped parsley and a balsamic drizzle (if desired), serve warm, and enjoy!chopped fresh parsley leaves
Notes
- Be sure not to overcook the pasta. Cook it just until it's al dente.
- Freshly grated Parmesan will melt more smoothly than pre-shredded Parmesan.
- Add the spinach at the end to keep it bright.
- For a higher end dish, substitute flank steak for stew beef.
- You can substitute chicken breasts or thighs if that's what you've got on hand.
- For extra veggie action, add some sliced mushrooms to the slow cooker with the beef.
- Adjust the seasonings with a little red pepper for heat or extra garlic.
Nutrition
