Flank steak (800g)
Salt (2 tsp)
Black pepper (1.5 tsp)
Garlic powder (1 tsp)
Worcestershire sauce (20g)
Yellow onion (300g)
Green bell pepper (300g)
Jalapeños (30g – raw)
Sliced mushrooms (16 oz)
Garlic (4 cloves)
Light sour cream (60g)
Chipotle in adobo (15g)
Penne pasta (250g)
Whipped Greek cream cheese (70g)
Mozzarella (60g)
To cook your pasta, simply add to boiling water and let boil until done. Drain, then set to the side.
Slice the flank steak into thin strips, then place in a bowl and season with the listed seasonings. Mix well, then sear in a skillet on medium high heat until cooked though. Remove and set to the side.
In the same pan, turn the heat to medium, add in the diced yellow onion, diced green bell pepper, diced jalapeños, sliced mushrooms, and minced garlic. Sear until the vegetables start to caramelize.
Once the vegetables are caramelized and cooked down, add in the whipped Greek cream cheese, cooked steak, grated mozzarella, and cooked pasta. Mix until well combined. (Sometimes, I’ll mix everything up in a separate mixing bowl if my pan isn’t big enough.)
To make the sauce, simply combine everything in a mixing bowl. (If you’re buying whole chipotles, mince off to the side first. And if you want it less spicy, use more adobo sauce.)
To serve, simply add a serving of the pasta to your container/bowl, and top with some of your sauce. Enjoy!
