Description

Craving a bold, indulgent meal that brings steakhouse vibes to your kitchen? Steakhouse Pasta combines tender grilled skirt steak, creamy tomato sauce, and hearty pappardelle, accented with fontina, blue cheese, and a touch of brandy

Ingredients

Scale

Steakhouse Pasta uses bold, flavorful ingredients for a restaurant-quality result. Here’s what you’ll need for 6 servings:

1 tablespoon vegetable oil: For brushing the grill.
Kosher salt: Seasons the pasta water and steak.
1 ½ pounds pappardelle: Wide, hearty pasta for the creamy sauce.
2 tablespoons olive oil: For sautéing garlic.
3 cloves garlic, minced: Adds aromatic depth.
½ cup brandy: Enhances sauce with rich, nuanced flavor.
One 28-ounce can diced tomatoes, drained: Forms the tangy sauce base.
½ teaspoon sugar: Balances tomato acidity.
¼ teaspoon crushed red pepper flakes: Adds a subtle kick.
Freshly ground black pepper: Seasons to taste.
1 teaspoon seasoning salt: Flavors the steak.
½ teaspoon lemon pepper: Adds zesty brightness to the steak.
12 ounces skirt steak: Tender, flavorful protein.
Heaped ½ cup grated fontina: Melts into a creamy, nutty sauce.
3 tablespoons crumbled blue cheese, divided: Adds bold, tangy flavor.
¾ cup heavy cream: Creates a rich, velvety sauce.
1 tablespoon prepared horseradish: Brings sharp, spicy depth.
⅓ cup half-and-half, if needed: For thinning the sauce.
3 cups baby spinach: Adds fresh, green texture.
Fresh basil leaves, for garnish: Provides vibrant, herbaceous finish.

Why These Ingredients Matter

Skirt Steak: Grilled to medium-rare for juicy, bold flavor.
Pappardelle: Wide noodles hold the creamy, robust sauce.
Brandy and Tomatoes: Create a sophisticated, tangy sauce base.
Fontina and Blue Cheese: Add creamy and bold flavors for a steakhouse touch.

Substitutions and Variations

Pappardelle: Swap with fettuccine, tagliatelle, or gluten-free pasta.
Olive Oil: Use avocado oil or vegetable oil.
Garlic: Replace with ¾ teaspoon garlic powder.
Brandy: Substitute with white wine, apple juice, or chicken broth with 1 teaspoon vinegar.
Diced Tomatoes: Use crushed tomatoes or fresh diced tomatoes (about 3 cups).
Sugar: Omit or use honey for a different sweetness.
Crushed Red Pepper: Swap with a pinch of cayenne or omit for milder flavor.
Seasoning Salt and Lemon Pepper: Use a mix of salt, pepper, and lemon zest.
Skirt Steak: Substitute with flank steak, sirloin, or grilled chicken.
Fontina: Replace with mozzarella or provolone.
Blue Cheese: Swap with Gorgonzola or omit for milder flavor.
Heavy Cream: Use half-and-half or coconut cream for lighter or dairy-free.
Horseradish: Substitute with 1 teaspoon Dijon mustard.
Spinach: Swap with arugula or kale.
Gluten-Free: Use gluten-free pasta and confirm canned tomatoes are gluten-free.
Flavor Variations:
- Spicy Steakhouse Pasta: Increase red pepper flakes to ½ teaspoon.
- Mushroom Pasta: Add 1 cup sliced mushrooms with the garlic.
- Vegan Pasta: Use plant-based cream, cheese, and grilled tofu or mushrooms.
- Herb-Infused Pasta: Add 1 teaspoon fresh thyme or rosemary to the sauce.
- Creamy Alfredo Pasta: Replace tomatoes with extra ½ cup cream for a white sauce

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 tablespoon vegetable oil, kosher salt, 1 ½ pounds pappardelle, 2 tablespoons olive oil, 3 cloves garlic, ½ cup brandy, 28-ounce can tomatoes, ½ teaspoon sugar, ¼ teaspoon red pepper flakes, black pepper, 1 teaspoon seasoning salt, ½ teaspoon lemon pepper, 12 ounces skirt steak, ½ cup fontina, 3 tablespoons blue cheese, ¾ cup heavy cream, 1 tablespoon horseradish, ⅓ cup half-and-half, 3 cups spinach, basil.
Mince garlic; drain tomatoes; measure seasonings; grate fontina; crumble blue cheese.

Tip: Prep ingredients in advance to streamline cooking; use pre-grated cheese to save time.

Step 2: Cook Pasta

Bring a large pot of salted water to a boil.
Add 1 ½ pounds pappardelle; cook until al dente according to package instructions (typically 8-10 minutes).
Drain and set aside.

Tip: Reserve ½ cup pasta water in case sauce needs thinning; cook pasta al dente to hold up in the sauce.

Step 3: Prepare Sauce

In a large skillet over medium heat, heat 2 tablespoons olive oil.
Add 3 cloves minced garlic; cook for 1 minute.
Turn off heat, add ½ cup brandy, then turn heat back on; cook until brandy reduces by half, about 1 minute.
Add drained 28-ounce can diced tomatoes, ½ teaspoon sugar, ¼ teaspoon crushed red pepper flakes, and a pinch of salt and black pepper.
Cook, stirring occasionally, for 10 minutes.

Tip: Stir gently to avoid breaking tomatoes; reduce brandy carefully to avoid flare-ups.

Step 4: Grill Steak

Brush a grill with 1 tablespoon vegetable oil; preheat to medium-high.
Season one side of 12 ounces skirt steak with ½ teaspoon seasoning salt, ¼ teaspoon lemon pepper, ¼ teaspoon black pepper, and a pinch of kosher salt.
Grill seasoned-side down for 3-4 minutes.
Season the top with remaining ½ teaspoon seasoning salt, ¼ teaspoon lemon pepper, ¼ teaspoon black pepper, and a pinch of salt; flip and grill for 3-4 minutes until medium-rare (135°F/57°C).
Remove to a board; rest for 5 minutes, then slice into ½-inch strips.

Tip: Use a meat thermometer for accuracy; slice against the grain for tenderness.

Step 5: Finish Sauce

Reduce skillet heat to low; stir in heaped ½ cup grated fontina, 1 tablespoon crumbled blue cheese, ¾ cup heavy cream, and 1 tablespoon horseradish.
Cook for 1-2 minutes, stirring, until cheese melts and sauce is cohesive.
Add ⅓ cup half-and-half if sauce is too thick; taste and adjust seasonings.

Tip: Stir constantly to melt cheese evenly; add half-and-half gradually for desired consistency.

Step 6: Combine and Serve

Add 3 cups baby spinach to the sauce; toss until wilted, about 1 minute.
Add drained pappardelle; toss to coat.
Top with sliced steak; garnish with fresh basil leaves and remaining 2 tablespoons crumbled blue cheese.
Serve hot, about 1 ½ cups pasta with steak per serving, straight from the skillet.

Tip: Toss gently to keep pasta intact; serve immediately for vibrant spinach and warm steak.