Imagine a dish that combines the rich, tender flavor of perfectly seared steak, the creamy comfort of melted cheese, and the hearty satisfaction of perfectly cooked pasta - all in one mouthwatering casserole. This Cheesy Steak Pasta Casserole isn't just a meal; it's a culinary experience that transforms ordinary weeknight dinners into extraordinary feasts that will have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 oz penne pasta
- 1 lb steak, cut into strips
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- Season the steak strips generously with salt and pepper. Heat a large skillet over medium-high heat with a tablespoon of cooking oil.
- Sauté the steak strips for 2-3 minutes until browned on the outside but still slightly pink in the center. Remove the steak from the skillet and set aside.
- In the same skillet, sauté the chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- In a large mixing bowl, combine cream of mushroom soup, beef broth, sautéed onions, and garlic. Whisk until smooth.
- Add the cooked pasta and browned steak strips to the soup mixture. Stir to coat evenly.
- Transfer the mixture to the prepared baking dish. Top evenly with shredded cheddar and mozzarella cheeses.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Choose the right cut of steak: Sirloin or ribeye work best for tenderness and flavor.
- Don't overcook the steak - aim for medium-rare to keep it juicy and tender.
- Use freshly shredded cheese for better melting and a creamier texture.
- Let the casserole rest for 5 minutes after baking to allow the flavors to settle and make serving easier.
- For extra flavor, consider adding a splash of Worcestershire sauce to the beef broth mixture.
- If you want a crispy top, broil the casserole for 2-3 minutes at the end of cooking.
- This dish is perfect for meal prep - it reheats wonderfully and can be stored in the refrigerator for 3-4 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
