Pioneer Woman Steakhouse Pasta is made with skirt steak, pappardelle pasta, brandy, diced tomatoes, garlic, olive oil, heavy cream, fontina cheese, blue cheese, spinach, and fresh basil. This delicious Pioneer Woman Steakhouse Pasta recipe creates a hearty dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients Needed
For the Steak and Pasta:
- 1 tablespoon vegetable oil (for brushing the grill)
- Kosher salt (to taste)
- 1 1/2 pounds (24 ounces) pappardelle pasta
- 12 ounces skirt steak
- 1 teaspoon seasoning salt
- 1/2 teaspoon lemon pepper
- Freshly ground black pepper (to taste)
For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/2 cup brandy
- One 28-ounce can diced tomatoes (drained)
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup heavy cream
- 1 tablespoon prepared horseradish
- 1/3 cup half-and-half (if needed for thinning)
- 1/2 cup (heaped) grated fontina cheese
- 3 tablespoons crumbled blue cheese
- 3 cups baby spinach
- Fresh basil leaves (for garnish)
How To Cook Steakhouse Pasta:
- Prepare the Grill: Brush the grill with vegetable oil and preheat to medium-high heat.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions.
- Make the Sauce: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for 1 minute. Turn off the heat, then add brandy. Turn the heat back on and cook until reduced by half, about 1 minute. Stir in the drained diced tomatoes, sugar, crushed red pepper, and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
- Season and Grill the Steak: Season one side of the skirt steak with 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, and a pinch of kosher salt. Place the steak on the grill, seasoned side down, and grill for 3 to 4 minutes. Season the top side of the steak with the remaining seasoning salt, lemon pepper, black pepper, and a pinch of salt. Flip and cook for another 3 to 4 minutes until medium rare. Remove from the grill and let it rest.
- Finish the Sauce: Reduce the heat to low under the sauce. Stir in fontina cheese and 1 tablespoon of blue cheese. Add heavy cream and horseradish; if the sauce is too thick, stir in a little half-and-half. Cook for 1-2 minutes, tasting and adjusting seasonings as needed.
- Combine Everything: Cut the rested steak into 1/2-inch strips. Just before serving, add spinach to the sauce and toss to coat. Drain the cooked pasta and add it to the sauce, mixing everything together.
- Serve: Place the sliced steak on top of the pasta. Garnish with fresh basil and the remaining blue cheese crumbles. Serve directly from the skillet.
Recipe Tips
- Choose the Right Steak: Use skirt steak for the best flavor and tenderness. If unavailable, flank steak is a good substitute but will slightly change the taste and texture.
- Cook Pasta Al Dente: When cooking pappardelle, aim for al dente (firm to the bite) for the best texture in the final dish. This prevents the pasta from becoming mushy when mixed with the sauce.
- Adjust Sauce Thickness: If the sauce is too thick after adding the cream and cheese, add a little half-and-half or pasta cooking water to reach your desired consistency.
- Let Steak Rest: Always let the grilled steak rest for a few minutes before slicing. This allows the juices to redistribute, making the steak more flavorful and juicy.
- Taste as You Go: Don’t forget to taste the sauce as you cook. Adjust the seasonings like salt, pepper, or crushed red pepper to suit your taste preferences for a more personalized dish.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover steakhouse pasta cool down to room temperature first. Then, put it in an airtight container and store it in the fridge. It will last for up to 3 days.
- Freeze: You can freeze leftover steakhouse pasta for up to 2 months. Make sure it cools completely before putting it in a freezer-safe container.
- Reheating: Reheat leftover steakhouse pasta in a saucepan over medium heat with a splash of water for 5-7 minutes, or microwave in 30-second intervals until hot.
Nutrition Facts
Serving Size: 1 serving (based on 6 servings)
- Calories: 370
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 530mg
- Potassium: Not specified
- Total Carbohydrate: 61g
- Dietary Fiber: 6g
- Sugars: 16g
- Protein: 18g
Try More Pioneer Woman Recipes:
- Pioneer Woman Egg Roll Bowls
- Pioneer Woman Rib Eye Steaks with Cowboy Butter
- Pioneer Woman Drip Beef Meatballs
- Pioneer Woman Birria Tacos Recipe
- Pioneer Woman Loaf Pan Lasagna
Pioneer Woman Steakhouse Pasta
Description
Pioneer Woman Steakhouse Pasta is made with skirt steak, pappardelle pasta, brandy, diced tomatoes, garlic, olive oil, heavy cream, fontina cheese, blue cheese, spinach, and fresh basil. This delicious Pioneer Woman Steakhouse Pasta recipe creates a hearty dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
For the Steak and Pasta:
For the Sauce:
Instructions
- Prepare the Grill: Brush the grill with vegetable oil and preheat to medium-high heat.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions.
- Make the Sauce: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for 1 minute. Turn off the heat, then add brandy. Turn the heat back on and cook until reduced by half, about 1 minute. Stir in the drained diced tomatoes, sugar, crushed red pepper, and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
- Season and Grill the Steak: Season one side of the skirt steak with 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, and a pinch of kosher salt. Place the steak on the grill, seasoned side down, and grill for 3 to 4 minutes. Season the top side of the steak with the remaining seasoning salt, lemon pepper, black pepper, and a pinch of salt. Flip and cook for another 3 to 4 minutes until medium rare. Remove from the grill and let it rest.
- Finish the Sauce: Reduce the heat to low under the sauce. Stir in fontina cheese and 1 tablespoon of blue cheese. Add heavy cream and horseradish; if the sauce is too thick, stir in a little half-and-half. Cook for 1-2 minutes, tasting and adjusting seasonings as needed.
- Combine Everything: Cut the rested steak into 1/2-inch strips. Just before serving, add spinach to the sauce and toss to coat. Drain the cooked pasta and add it to the sauce, mixing everything together.
- Serve: Place the sliced steak on top of the pasta. Garnish with fresh basil and the remaining blue cheese crumbles. Serve directly from the skillet.
Notes
- Choose the Right Steak: Use skirt steak for the best flavor and tenderness. If unavailable, flank steak is a good substitute but will slightly change the taste and texture.
- Cook Pasta Al Dente: When cooking pappardelle, aim for al dente (firm to the bite) for the best texture in the final dish. This prevents the pasta from becoming mushy when mixed with the sauce.
- Adjust Sauce Thickness: If the sauce is too thick after adding the cream and cheese, add a little half-and-half or pasta cooking water to reach your desired consistency.
- Let Steak Rest: Always let the grilled steak rest for a few minutes before slicing. This allows the juices to redistribute, making the steak more flavorful and juicy.
- Taste as You Go: Don’t forget to taste the sauce as you cook. Adjust the seasonings like salt, pepper, or crushed red pepper to suit your taste preferences for a more personalized dish.
Pioneer Woman Steakhouse Pasta