Braised Crockpot Balsamic Steak with Gorgonzola Alfredo

So I am finally getting around to cooking up one of the Crockpot make ahead freezer meals that I prepped, froze and mentioned a few weeks back.

Since it is yet still dreary and raining here, this is one of those perfect warm and cozy dinners that was super easy and delicious!  I am such a fan of anything with Gorgonzola cheese in it, I think this was my favorite of all the make ahead meals we have done thus far.

Braised Crockpot Balsamic Steak with Gorgonzola Alfredo
Courtesy of Who Needs A Cape

For The Steak

1.5 lb beef top round steak cut into 2" squares
1 c balsalmic vinegar
1/3 c olive oil
2 T honey
1/4 c worcestershire sauce
3 cloves of garlic
salt and pepper to taste

For the Sauce

4 cups heavy whipping cream
2 cups parmesean cheese
8 oz gorgonzola cheese crumbled (half for sauce half for garnish)
1 cup of butter
6 oz fresh baby spinach
1 1/2 c sun-dried tomatoes
1 tsp basil
1 lb pasta of your choice (I used Campanelle)

Instructions

For the Steak

Mix all the ingredients and marinate over night.

Pour all the ingredients into the crockpot and cook on low for 6-8 hours until steak is tender

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Serve over sauced pasta

** If freezing combine all the steak ingredients only and freeze in freezer safe bag. DO NOT freeze the pasta  or sauce portion of this dish.

For the Sauce

Follow instructions for cooking pasta.

Add the butter to the cream cooking bring the cream to a slow boil, frequently stirring.

Slowly add the parmesan cheese until it is melted into the cream.

Add 4 oz of the gorgonzola a little at a time into the Alfredo sauce until it is combined into the sauce.

Add the sun-dried tomatoes and basil, then add the spinach a little at a time, letting it wilt before adding more spinach.

When the pasta is done drain the water and pour the sauce over the pasta tossing it until coated.

Use the rest of the gorgonzola to garnish the pasta as it is served. Spoon the steak and a bit of the sauce on top of pasta.

This sauce was also amazing over our grilled asparagus!  

**Taste test note, the balsamic taste is really strong in this dish, if you are fan of balsamic vinegar.  If you are not, you may want to do equal parts of the balsamic vinegar and some beef broth, to mellow it out.