Flank steak (1.75 lb.)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (1 tsp)
Dry thyme (1 tsp)
Worcestershire sauce (10g)
Green bell pepper (300g – sliced)
Yellow onion (300g – sliced)
Garlic (4 cloves – minced)
Penne pasta (250g)
Whipped Greek cream cheese (80g)
Sliced mushrooms (16 oz)
Mozzarella (80g)
Steak sauce (30g – optional)
Parsley (optional – garnish)
In a large pot, bring water to a boil. Add in your pasta and let boil until al dente. Drain and set to the side.
Slice the flank steak into thin strips, then place in an oiled skillet set on medium high heat. Season with salt and pepper, then remove from the pan and set off to the side.
In the same pan on medium heat, spray with oil then toss in the mushrooms, roughly diced yellow onion, and roughly diced bell pepper (I cut mine into big chunks), and let sear until everything is caramelized. Then toss in the minced garlic to toast for 30 seconds, before mixing together.
Turn the heat off and add your cooked pasta, cooked steak, whipped Greek cream cheese, and grated mozzarella, and mix until well combined.
You can optionally broil everything after is mixed together, as well as add steak sauce and chopped parsley (would recommend the steak sauce), but after mixing, you’re ready to enjoy! 🙂
