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copycat steak gorgonzola pasta in the black bowl of a slow cooker
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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.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Beef, Dinner, Entree, Main Course, Pasta
Cuisine: American, Italian
Servings: 6
Calories: 890kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 890kcal | Carbohydrates: 53g | Protein: 56g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 253mg | Sodium: 1326mg | Potassium: 1255mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2441IU | Vitamin C: 7mg | Calcium: 393mg | Iron: 6mg