Steak and Mushroom Twirl Pasta with Marinara

 


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Steak and Mushroom Twirl Pasta with Marinara

This recipe combines tender steak chunks, sautéed mushrooms, and green bell peppers in a rich and flavorful marinara sauce, all tossed with your favorite twirl pasta. Tony Chachere's seasoning, garlic powder, and other spices give this dish a delicious kick.

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 45-50 minutes

Ingredients:

  • 1 lb twirl pasta (rotini, fusilli, or cavatappi work well)

  • 1.5 lbs steak (sirloin, ribeye, or flank steak), cut into 1-inch cubes

  • 1 tbsp olive oil

  • 1 medium yellow onion, chopped

  • 2 green bell peppers, chopped

  • 8 oz cremini or button mushrooms, sliced

  • 4-5 cloves garlic, minced

  • 1 (28 oz) can crushed tomatoes

  • 1 (15 oz) can tomato sauce

  • 1/2 cup beef broth

  • 2 tbsp tomato paste

  • 1 tbsp Tony Chachere's Original Creole Seasoning

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried oregano

  • 1/2 tsp dried basil

  • 1/4 tsp red pepper flakes (optional, for heat)

  • 1/2 tsp black pepper

  • 1/4 cup fresh parsley, chopped, for garnish

  • 1/4 cup grated Parmesan cheese, for garnish

Instructions:

  1. Season the Steak: Pat the steak cubes dry with a paper towel. In a bowl, toss the steak with 1/2 tablespoon of the olive oil, 1 teaspoon of Tony Chachere's seasoning, and 1/2 teaspoon of garlic powder.

  2. Sear the Steak: Heat the remaining 1/2 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned steak cubes in a single layer, being careful not to overcrowd the pot. Sear for 2-3 minutes per side until a brown crust forms. Remove the steak from the pot and set it aside. The steak will not be cooked through at this point.

  3. Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, green bell peppers, and sliced mushrooms to the same pot. Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and the mushrooms have released their liquid.

  4. Create the Sauce Base: Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, stirring constantly, to deepen its flavor.

  5. Simmer the Sauce: Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine. Add the remaining Tony Chachere's seasoning, garlic powder, onion powder, dried oregano, dried basil, red pepper flakes (if using), and black pepper. Bring the sauce to a simmer.

  6. Return Steak to Sauce: Carefully add the seared steak chunks back into the sauce. Reduce the heat to low, cover the pot, and let the sauce simmer for at least 30 minutes, allowing the flavors to meld and the steak to become tender.

  7. Cook the Pasta: While the sauce is simmering, cook the twirl pasta according to the package directions. Drain the pasta, but do not rinse.

  8. Combine and Serve: Once the sauce has thickened and the steak is tender, remove from heat. Add the cooked and drained pasta directly to the pot with the sauce. Toss everything together until the pasta is well-coated.

  9. Garnish: Serve the pasta immediately in bowls, garnished with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese.

Enjoy your delicious and hearty Steak and Mushroom Twirl Pasta!

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