Steak and blue cheese go together like peas and carrots – it’s a match made in heaven. This creamy blue cheese pasta with steak is a quick 20-minute meal with big flavors!
With all the holiday hustle and bustle dinner is something that I don’t want to spend a lot of time on right now – with presents to buy, cookies to bake, and Christmas cards to sign and mail there’s just not a whole lot of time right now for labor intensive cooking. Quick and easy is the order of the day and this blue cheese pasta with steak fits the bill. Seriously, this creamy cheesy pasta with pan-seared steak can be on the table in about 20 minutes thanks to a quickie stove top sauce and thin steaks that cook up in a flash. In the time it takes to boil the pasta the whole darn thing comes together leaving plenty of time for tree decorating and present wrapping.
I’m not sure how we got to this point – this point being just 3 weeks away from Christmas Day – because it seems just a moment ago I tried desperately to grab a photo of Feynman dressed as Yoda for Halloween before he ate his Yoda ears. How can it be that we are already on the downward slide to holidays? Last week, as we gathered ’round our table with family to celebrate Thanksgiving, it didn’t feel like Christmas was just around the corner, but it is! And I’m so not ready!
There’s a tipping point for getting holiday decorations up at our house and that tipping point is this weekend. If we don’t get the tree up, the stockings hung, the garlands on the mantle, and the lights out in the yard this weekend it’s game over for Christmas decorating. How’s that for motivation?
So to make things easy I’m leaning heavily on quick and easy dinners like this blue cheese pasta with steak. Speediness aside you really can’t beat the flavors – warm, tender steak and blue cheese is a classic combo. Piling the cooked steak on top of the pasta makes for a pretty presentation and I love the walnut garnish – it adds a perfect amount of crunch which is a great contrast to the creamy pasta. Looking at it you might not guess it took hardly any time to pull together, right?
I love it when that happens.
- 8 ounces casarecce pasta (see note)
- 1 tablespoon olive oil
- 1 pound chuck tender steak (see note)
- 8 ounces Blue Cheese (see note)
- 1/2 cup half and half
- 1 tablespoon butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon chopped parsley, plus extra for garnish
- 1/4 cup chopped walnuts (optional)
- Bring a large pot of water to a boil. Cook the pasta according to package directions.
- While the pasta is cooking, prepare the steak by first seasoning all sides with salt and pepper. Heat the olive oil in a medium sized pan over medium high heat. Cook the steak for about 3 minutes on each side, or until desired doneness. I prefer mine pretty pink in the middle, if you like yours more well done cook it a few minutes longer on each side. Remove the steak from the pan and cover it with foil. Let it rest for a few minutes before slicing it. Recover it with the foil to keep it warm.
- When the pasta is done boiling, drain it and then return it to the same pot. Lower the heat to low and pour in the half and half and add the butter. Crumble the blue cheese into the pasta. The smaller you crumble it, the better otherwise it will take longer for it to melt into a sauce. Stir the pasta with the cheese, half and half, and butter using the spoon/spatula to break up the cheese, if necessary. Continuing stirring until the sauce is smooth. Season the pasta and sauce with the salt and pepper.
- To serve, spoon the pasta onto a bowl or plate. Top the pasta with the sliced steak. Garnish the plates with the chopped walnuts and parsley.
I love a fun pasta shape so for this recipe I used casarecce – I found it at my store, but if you can’t track it down any short pasta will work, like penne or ziti.[br]I used thin chuck tender steaks that I found at my local grocery store. You can use any steak you like, but if they’re thicker they will take longer to cook.[br]I used a creamy blue cheese because it melts easily into the pasta. I saved a little extra on the side to use as garnish.