Cheesy Steak Pasta Delight

Description

The Cheesy Steak Pasta Delight is a sumptuous dish that marries the richness of tender steak with the smooth, creamy textures of a duo-cheese sauce. Enveloped in this luxurious sauce are al dente pasta, spirited bell peppers, and aromatic onions, making it not just a meal but a lavish experience. Perfect for dinners that aim to comfort and impress, this dish stands out with its vibrant colors and delectable flavor profiles.

Ingredients

• 1 lb thinly sliced steak (ribeye or sirloin preferred)
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Optional garnish: chopped parsley or fresh herbs

Step-by-step Directions

1. Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once done, drain the pasta and set it aside.

2. Sear the Steak

Heat a tablespoon of olive oil over medium-high heat in a large skillet. Add the thinly sliced steak, season with salt and pepper, and cook until browned and cooked through, approximately 4-5 minutes. Remove from the skillet and set aside.

3. Sauté Vegetables

In the same skillet, add the sliced onions and bell peppers. Cook them for about 5-7 minutes until they become softened and slightly caramelized. Add the minced garlic and continue to cook for an additional 1-2 minutes until fragrant.

4. Prepare the Roux

Push the sautéed vegetables to one side of the skillet. Melt the butter in the center, stir in the flour, and cook for 1-2 minutes to form a roux.

5. Develop the Sauce

Gradually whisk in the beef broth, ensuring that no lumps form. Stir in the heavy cream and bring the mixture to a simmer, allowing it to thicken slightly.

6. Add Cheese

Lower the heat and stir in the shredded provolone and mozzarella cheeses until they fully melt and the sauce becomes smooth. Season with salt and pepper to taste.

7. Combine and Serve

Add the cooked pasta and seared steak back to the skillet, tossing well to ensure everything is coated in the creamy cheese sauce. Garnish with freshly chopped parsley or herbs if desired, and serve hot.

Servings & Preparation Time

This recipe serves 4 people and typically takes about 45 minutes to prepare and cook.

Tips for Storage & Reheating

• Storage: Keep leftovers in an airtight container and refrigerate for up to 3-4 days.
• Reheating: Reheat on the stove over medium heat, adding a splash of cream or broth if the sauce has thickened too much in the fridge. Microwave reheating might break the sauce, so stovetop is recommended.

Conclusion

The Cheesy Steak Pasta Delight is a quintessential comfort dish that beautifully blends the heartiness of steak with the creaminess of a double-cheese sauce, rounded off with the fresh crunch of bell peppers and onions. Whether looking to warm up a chilly evening or simply in the mood for a hearty meal, this dish promises satisfaction in every forkful. Enjoy crafting this restaurant-quality preparation in the comfort of your own kitchen, assured to woo your family and guests alike.

Cheesy Steak Pasta Delight

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

The Cheesy Steak Pasta Delight is a sumptuous dish that marries the richness of tender steak with the smooth, creamy textures of a duo-cheese sauce. Enveloped in this luxurious sauce are al dente pasta, spirited bell peppers, and aromatic onions, making it not just a meal but a lavish experience. Perfect for dinners that aim to comfort and impress, this dish stands out with its vibrant colors and delectable flavor profiles.

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Ingredients

Scale 1x2x3x

• 1 lb thinly sliced steak (ribeye or sirloin preferred)
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Optional garnish: chopped parsley or fresh herbs

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Instructions

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once done, drain the pasta and set it aside.
2. Sear the Steak: Heat a tablespoon of olive oil over medium-high heat in a large skillet. Add the thinly sliced steak, season with salt and pepper, and cook until browned and cooked through, approximately 4-5 minutes. Remove from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the sliced onions and bell peppers. Cook them for about 5-7 minutes until they become softened and slightly caramelized. Add the minced garlic and continue to cook for an additional 1-2 minutes until fragrant.
4. Prepare the Roux: Push the sautéed vegetables to one side of the skillet. Melt the butter in the center, stir in the flour, and cook for 1-2 minutes to form a roux.
5. Develop the Sauce: Gradually whisk in the beef broth, ensuring that no lumps form. Stir in the heavy cream and bring the mixture to a simmer, allowing it to thicken slightly.
6. Add Cheese: Lower the heat and stir in the shredded provolone and mozzarella cheeses until they fully melt and the sauce becomes smooth. Season with salt and pepper to taste.
7. Combine and Serve: Add the cooked pasta and seared steak back to the skillet, tossing well to ensure everything is coated in the creamy cheese sauce. Garnish with freshly chopped parsley or herbs if desired, and serve hot.

• Prep Time: 45 minutes