One Pot Steak and Mushroom Pasta has a creamy and decadent pasta sauce with steak and mushrooms, the leftovers are fabulous as well!
- 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
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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.
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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.
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In the same large pot over medium heat and add the butter. Once the butter melts add the garlic and cook 1 minute.
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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.
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Add the cheese, cooked steak, and mushrooms. Cook 1 more minute or until cheese is melted.
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Serve with fresh chopped parsley if desired.