Creamy Ranch Steak and Mozzarella Pasta
Seared sirloin and penne in a garlic butter cream sauce with ranch seasoning and melted mozzarella.
Equipment
- Large pot
- Large skillet
- Whisk
Ingredients
Main Ingredients
- 1 lb sirloin steak thinly sliced against the grain
- 12 oz penne pasta dry
- 4 tbsp unsalted butter divided
- 4 cloves garlic minced
- ¾ cup heavy cream
- 2 tbsp ranch seasoning mix
- ½ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- 1 ¼ tsp salt 1 for the pasta water, 1/4 for the steak
- ½ tsp black pepper
- ½ cup pasta cooking water reserved
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Cook the pasta. Boil the penne in salted water about 10 minutes, save 1/2 cup of the water, and drain.
- Sear the steak. Brown the seasoned steak in 1 tablespoon of butter in two batches, 2 to 3 minutes each, until 145 degrees F.
- Make the sauce. Cook the garlic in the remaining butter for 30 seconds, then whisk in the cream, ranch seasoning, and Parmesan and simmer 2 to 3 minutes.
- Toss and melt. Add the pasta and steak with a splash of pasta water, then stir in the mozzarella off the heat and garnish.
Notes
Substitutions: Flank steak or chicken breast sliced thin works in place of sirloin. Use half and half for a lighter sauce.
Tips: Dry the steak and cook in batches for better browning. Loosen the sauce with pasta water as needed.
Storage: Refrigerate up to 3 days and reheat covered to 165 degrees F. Do not freeze.