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Fancy meal from your slow cooker? Yes indeed! Crockpot Balsamic Steak with Gorgonzola Alfredo isn't your everyday meal.so decadent!

This is an extremely rich dish that we make maybe twice a year. It is so creamy and who does not love cheese covered pasta?
I have to emphasize that I make almost a double the recipe for the sauce when I make this because we like it extra saucy.
Crockpot Balsamic Steak with Gorgonzola Alfredo

Ingredients
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 linguine)
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.
- Serve over sauced pasta
- If freezing combine all the steak ingredients and freeze in freezer safe bag. DO NOT freeze the pasta 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.

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