Robert and I have been using our Big Green Egg Smoker Grill practically every night since we moved in to our new apartment. When we end up with leftovers, I like to get creative with the reheating so as to avoid getting bored. My most recent attempts was using some leftover steak fillets to make this delicious pasta.
I found the recipe for the sauce on a blog and new I had to give it a try. Then I decided to add mushrooms and asparagus, two of my favorite sides when it comes to steak. This pasta was absolutely delicious, albeit very rich. It's a great way to reuse leftover steaks (especially those on the rare side).
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Steak, Mushroom, and Asparagus Pasta with Gorgonzola Cream Sauce
Ingredients
1 bunch asparagus, cut into 1 inch pieces
8 ounces cremini mushrooms, sliced
4 green onions, chopped
2 tablespoons olive oil
2 cups chopped leftover steak
1/2 cup white wine
1/2 cup beef broth
1 cup heavy whipping cream
6 ounces gorgonzola cheese, crumbled
Instructions
Place the asparagus pieces in a steamer and cook until just done but still crisp.
While the asparagus is steaming, chop the leftover steak into cubes.
Heat 2 tablespoons of olive oil over medium high heat and add the green onions and mushrooms. Cook until the mushrooms are soft and have released most of their liquid.
Add the steak and stir to warm through.
Pour in the wine
and beef broth.
Bring to a slight boil then pour in the heavy cream.
Stir to fully combine.
Stir in the gorgonzola until fully melted.
Toss in the asparagus.
Serve over whole wheat penne pasta and enjoy!
Source: Adapted from
Pretty Peas
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