Make a weeknight meal feel extra special with this alfredo pasta topped with Mt. Massive steak and sauteed veggies.


YIELD
4 generous servings

TIME
Active Prep: 15 min
Cook: 30 min


INGREDIENTS

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DIRECTIONS

Bring a large pot of salted water to a boil and cook pasta according to package directions. Season steak all over with Salt & Pepper Tableside and 1 Tbsp. Mt. Massive. Set aside while you prep remaining ingredients. Once pasta is cooked and drained, start cooking steak & veggies. Heat 1 Tbsp. oil in a large skillet over medium high heat (cast iron works great for this). Sear steak 4 min. per side (for medium doneness) then transfer to a plate to rest. Add remaining 1 Tbsp. oil and mushroom to skillet. Saute mushrooms for 5 to 8 min. until softened and starting to brown. Meanwhile, in a separate saucepan, melt butter over medium heat. Whisk in cream, sour cream, garlic, and remaining 1 Tbsp. Mt. Massive. Bring just barely to a simmer, then reduce heat to low and keep warm while finishing steak & veggies. Once mushrooms are browned, add bell pepper and onion to the skillet and cook for 1 min. Slice rested steak into strips and add to the skillet. Cook for 1 to 3 more min., depending on how done you want the steak, then remove from heat. Pour warm sauce into a large bowl. Add Parmesan cheese and pasta, toss to coat. Serve as a bed of sauced pasta with steak & mushroom medley on top. Garnish with more Parmesan cheese to taste.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free
Sweetener-Free



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