Whenever my in-laws come to visit, they always spoil us by buying all the fixings for a delicious steak dinner. The last time they stopped by a local butcher and picked out some huge, juicy strip steaks. And I mean HUGE. So big that I could only eat 1/3 of mine – and we had almost 2 steaks leftover! That leftover steak (and some blue cheese left over from the wedge salads that accompanied it) are what inspired me to create this pasta dish.
I love blue cheese! Most of the time. I prefer Gorgonzola (my favorite) from the Lombardy region in Italy. It is a sweet, mild and creamy cow’s milk cheese. I’ve tried this recipe with a sheep’s milk, British Stilton and I thought it was too spicy and sharp. If you don’t like Gorgonzola, you could try a French blue cheese like Roquefort. It’s another cow’s milk cheese that I would say falls right in between Stilton and Gorgonzola on the tangy scale.
To keep this recipe on the lighter side (like that’s even possible for a creamy steak pasta dish…) I used 1/2 cup of pasta water and 1/3 cup of half & half to make a cream sauce. Because of the starch in the pasta water, you are able to create a great sauce that coats the pasta perfectly without the extra calories in a buttery Alfredo sauce. Hope you enjoy this delicious pasta and it inspires you to find a fun way to use your leftovers to create an entirely different and scrumptious meal!
- 1 sirloin or strip steak, about 12 oz
- 2 tablespoons olive oil
- 1/2 red onion
- 2 large red or yellow bell peppers or a dozen or so mini sweet peppers
- 1/4-1/3 cup Gorgonzola cheese, crumbled
- 1/2 cup reserved pasta water
- 1 box penne, (I prefer whole grain)
- 1/3 cup half & half
- 1/2 teaspoon garlic pepper
- 1/2 teaspoon salt, plus 1 tablespoon for pasta water
- fresh basil to garnish
- Bring a pot of water to boil and add 1 tablespoon salt. Cook pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
- If you are pan-frying your steak, season with salt and pepper. In a saute pan, heat the oil over medium heat. Add your beef and cook about 3-5 minutes per side or until it is about medium temperature. Remove from heat and let rest 5-7 minutes before slicing.
- Thinly slice the bell peppers and onions and add to the pan you cooked the steak. Season with salt and garlic pepper seasoning.
- Sauté the peppers and onions for about 10 minutes or until soft. Thinly slice the steak and add it back to the pan and toss with the peppers.
- Add in the pasta, pasta water and half & half. Sprinkle the blue cheese on top and carefully stir into the beef pasta mixture. Toss together until it is well combined.
- Taste and add more salt and pepper if needed.
- Serve this pasta immediately. If you have any on hand, garnish with fresh basil.