Ingredients
Scale
- Steak (Ribeye or Sirloin) 1 lb
- Pasta (Penne or Rigatoni) 1 lb
- Truffle Gouda Cheese, shredded 8 oz
- Heavy Cream 1 cup
- Olive Oil 2 tbsp
- Garlic, minced 2 cloves
- Fresh Thyme, chopped 1 tbsp
- Salt and Black Pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
- Step 2: While pasta is cooking, season the steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or longer to your liking. Remove steak from skillet and let rest for 5 minutes before slicing thinly.
- Step 3: In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in the shredded truffle gouda cheese until melted and smooth. Stir in fresh thyme.
- Step 4: Add the cooked pasta and sliced steak to the cheese sauce. Toss to coat evenly.
- Step 5: Pour the pasta mixture into a greased 9×13 inch baking dish.
- Step 6: Bake in the preheated oven for 15-20 minutes, or until bubbly and lightly golden brown. Let cool for a few minutes before serving.
Notes
- For best results, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of milk to prevent drying out, or bake covered in the oven at 350°F until warmed through.
- Garnish with extra fresh thyme and a sprinkle of truffle salt for an elegant finishing touch.
- Don't overcook the steak initially, as it will continue to cook slightly in the oven during the baking process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American