At the end of each week, I go through my refrigerator and pantry and use whatever I have to throw together a recipe. I usually don’t measure. I never really have a plan. Sometimes I surprise myself at what can be made. Let that be a lesson to ourselves to always buy quality ingredients, even if you don’t have a plan for them! This steak pasta is one of those creations. We had grilled top sirloin over the weekend, and we had some leftover. So on Sunday night, I pulled the leftover veggies I had from the week, the leftover steak, a box of pasta and some heavy cream, and this beautiful steak pasta came together.
Start by making the pasta as directed.
Next, you are going to make the sauce. Melt butter in a frying pan over low/medium heat. Once the butter is melted, add your flour. Whisk constantly for a minute or two. Once that has cooked, add your pressed or minced garlic and cook that for another minute, until it becomes fragrant. Then add your heavy cream. Whisk until the flour mixture and cream are fully combined, and it starts to simmer and thicken. This should take around 3-4 minutes. Turn the heat down if it starts to come to a boil. When thickened, turn off the heat and set aside.
In another pan, add a little olive oil over low/medium heat. Add your veggies to the pan. Stir fry them until they are done to your likeness. I cooked my mushrooms and my zucchini separately, but you can certainly cook them together.
Add all of your veggies and pasta to your sauce and stir until well combined.
In another pan, over medium heat, sear your leftover steak. Maybe 2 minutes per side, just to warm it through. Slice your steak.
Plate your pasta and top with steak. I garnished mine with fresh chives from the garden and grated Parmesan cheese. Enjoy your steak pasta!
- 1 Frying Pan
- 1 Sauce Pan
- 1 strainer
- 1 Garlic Press Can also chop garlic or buy minced garlic.
- 8 Oz pasta of choice I used Ancient Harvest Gluten Free Shells
- 1/4 Cup All purpose flour
- 4 Tbsp salted butter
- 1.5 Cups heavy cream
- 4 Cloves garlic pressed, chopped or minced.
- 8 oz mushrooms sliced
- 2 medium zucchini you can use any veggie you have, or skip the veggies all together
- salt and pepper
- Boil pasta as directed. Strain and set aside.Slice your mushrooms and chop your zucchini. With a little olive oil in the pan, cook the veggies to your liking over medium heat, stirring occasionally. I cook my mushrooms and zucchini separately, but they can definitely be cooked together. Set veggies aside.To your pan, add 4 tablespoons of butter and let melt over low/medium heat. Once the butter melts, slowly whisk in the flower, stirring constantly. Add your chopped garlic and cook for a minute or two, stirring constantly with your whisk.Lastly, add your heavy cream and whisk constantly until it begins to simmer. Simmer for a few minutes so it thickens. Once it thickens, add about a teaspoon of salt and a teaspoon of pepper and stir. Pour in your pasta and veggies and mix well. Set aside.In your frying pan, use your leftover steak. Over mediumhigh heat, warm for about 2-3 minutes per side. Let rest for about 5 minutes and slice.Plate your pasta, top with steak and garnish with whatever you like! I garnished with fresh chives from our garden and grated Parmesan cheese.