Description
A rich and comforting pasta dish perfect for weeknights or special dinners. Juicy steak bites are paired with tender shell pasta and coated in a velvety sauce made from roasted sweet bell peppers, garlic, and Parmesan. It’s bold, flavorful, and ready in just 30 minutes.
Ingredients
Ingredients
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12 oz shell pasta
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1 lb sirloin or ribeye steak, cut into bite-sized pieces
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Salt and black pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
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3 cloves garlic, minced
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1½ cups roasted red or yellow bell peppers (jarred or homemade)
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½ cup heavy cream
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½ cup beef broth
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½ cup grated Parmesan cheese
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1 tsp Italian seasoning
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2 tbsp chopped parsley (for garnish)
Instructions
Directions
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Cook pasta according to package directions until al dente. Drain and set aside.
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Season steak bites with salt and black pepper.
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Heat olive oil in a large skillet over medium-high heat. Add steak and sear for 2–3 minutes per side until browned and cooked to your liking. Remove from skillet and set aside.
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In a blender, combine roasted bell peppers, heavy cream, and beef broth. Blend until smooth.
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In the same skillet, reduce heat to medium. Melt the butter and sauté garlic for about 1 minute until fragrant.
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Pour in the blended pepper mixture. Stir in Italian seasoning and Parmesan cheese. Simmer for 3–4 minutes until creamy and slightly thickened.
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Add the cooked pasta and seared steak back into the skillet. Toss to coat evenly in the sauce.
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Garnish with chopped parsley and serve warm.
Notes
Notes
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You can use jarred roasted peppers for convenience; just be sure to drain them.
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Ribeye steak gives the dish a richer flavor, but sirloin is leaner and works well too.
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For a spicy version, add crushed red pepper flakes to the sauce while simmering.
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Save a bit of the pasta water to loosen the sauce if needed.
- Cook Time: 20 minutes