Ingredients

The following ingredients have 4 Servings
  • 1 pound steak of choice (I used strip steak) (cut into 1 inch cubes)
  • 2 Tbsps olive oil
  • kosher salt, pepper
  • 8 oz baby portobello mushrooms (sliced)
  • 2 Tbsps butter
  • 3 cloves garlic
  • 2 14 oz cans beef broth
  • 1 pint heavy cream or whole milk
  • 1 pound bow tie pasta (uncooked)
  • 1 cup shredded mozzarella cheese
  • Optional: fresh chopped parsley

Instruction

  • Set a large pot over medium high heat, add 1 Tbsp of the olive oil and the steak. Season with kosher salt and pepper. Cook 3 to 5 minutes, stirring a few times and remove the steak and set aside.
  • Lower the heat to medium and add the remaining olive oil and the mushrooms. Season with kosher salt and pepper. Cook 5 to 7 minutes, stirring a few times. Remove the mushrooms and set aside.
  • In the same large pot over medium heat and add the butter. Once the butter melts add the garlic and cook 1 minute.
  • Add the beef stock, heavy cream or milk, uncooked bow tie pasta, kosher salt, and pepper. Bring this to a boil, then reduce the heat to medium low for 14 to 16 minutes, until most of the liquid is absorbed. Stir it a few times throughout.
  • Add the cheese, cooked steak, and mushrooms. Cook 1 more minute or until cheese is melted.
  • Serve with fresh chopped parsley if desired.