PEPPERED STEAK STRIPS OVER CREAMY MOZZARELLA PENNE
Ingredients:
1 lb sirloin or ribeye steak, sliced into thin strips
1 tbsp olive oil
1 tsp coarse black pepper
1/2 tsp salt
1/2 tsp smoked paprika
12 oz penne pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan
1/2 tsp garlic powder
Chopped parsley, for garnish
Directions:
Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
While the pasta cooks, season the steak strips with black pepper, salt, and smoked paprika. Heat olive oil in a large skillet over medium-high heat, then sear the steak strips for 2–3 minutes per side until browned and just cooked through. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and milk, stir, and let it heat through. Add in the mozzarella, Parmesan, and garlic powder, stirring until everything melts into a smooth, creamy, cheesy sauce.
Toss the cooked penne into the sauce, stirring to coat every piece. Add the peppered steak strips back in or spoon them over the top when serving.
Garnish with chopped parsley and an extra sprinkle of black pepper or Parmesan if desired.
Cooking Time: 30 minutes | Servings: 4 | Calories: 950 per serving