Pioneer Woman Steakhouse Pasta Recipe

This Pioneer Woman Steakhouse Pasta Recipe is a creamy and rich recipe, which is made with tender skirt steak and bold blue cheese. It’s a restaurant-quality dish, ready in about 50 minutes.

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Pioneer Woman Steakhouse Pasta Recipe Ingredients

For the Steak and Pasta:

• 1 tablespoon vegetable oil (for brushing the grill)
• Kosher salt (to taste)
• 1 1/2 pounds (24 ounces) pappardelle pasta
• 12 ounces skirt steak
• 1 teaspoon seasoning salt
• 1/2 teaspoon lemon pepper
• Freshly ground black pepper (to taste)

For the Sauce:

• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1/2 cup brandy
• One 28-ounce can diced tomatoes (drained)
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup heavy cream
• 1 tablespoon prepared horseradish
• 1/3 cup half-and-half (if needed for thinning)
• 1/2 cup (heaped) grated fontina cheese
• 3 tablespoons crumbled blue cheese
• 3 cups baby spinach
• Fresh basil leaves (for garnish)

How To Make Pioneer Woman Steakhouse Pasta

1. Prep the grill and pasta: Brush your grill grates with vegetable oil and preheat it to medium-high. Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package directions until al dente.
2. Start the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Turn off the heat, carefully add the brandy, then turn the heat back on and cook until the brandy has reduced by half, about 1 minute.
3. Simmer the sauce: Stir the drained tomatoes, sugar, crushed red pepper flakes, and a pinch of salt and pepper into the skillet. Let the sauce cook for 10 minutes, stirring occasionally.
4. Grill the steak: Season one side of the skirt steak with seasoning salt, lemon pepper, and kosher salt. Place it seasoned-side down on the hot grill and cook for 3-4 minutes. Season the top side, then flip and cook for another 3-4 minutes for medium-rare. Remove the steak from the grill and let it rest on a cutting board.
5. Finish the sauce: Reduce the skillet heat to low. Stir in the fontina cheese and 1 tablespoon of the blue cheese until melted. Add the heavy cream and horseradish. If the sauce is too thick, thin it with a little half-and-half.
6. Combine and serve: Slice the rested steak into 1/2-inch strips. Add the baby spinach to the sauce and toss until it just begins to wilt. Drain the cooked pasta and add it to the skillet, tossing everything together. Top the pasta with the sliced steak, the remaining blue cheese crumbles, and fresh basil leaves before serving.

Recipe Tips

• How do I get the most tender steak? Letting the steak rest for at least 5 minutes after grilling is crucial. This allows the juices to redistribute throughout the meat, keeping it tender and flavorful when you slice it.
• What if the sauce is too thick? The cheese and cream can make the sauce very rich. If it’s thicker than you’d like, stir in a splash of half-and-half, milk, or even a little of the starchy pasta cooking water until it reaches your desired consistency.
• Why use brandy in the sauce? Cooking with brandy adds a deep, complex flavor. When you reduce it, the alcohol burns off, leaving behind a subtle sweetness that complements the tomatoes and steak perfectly.
• How should I cook the pasta? Cook the pappardelle until it is “al dente,” meaning it’s tender but still has a firm bite. It will cook a little more when you toss it with the hot sauce, so this prevents it from becoming mushy.

What To Serve With Steakhouse Pasta

This dish is a complete meal, but these sides would complement it nicely:

• Warm, crusty garlic bread
• A simple Caesar salad
• Steamed asparagus with a squeeze of lemon

How To Store Steakhouse Pasta

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb the sauce as it sits. Reheat gently on the stovetop, adding a splash of milk or cream to loosen the sauce. Freeze: Freezing is not recommended for this recipe, as the texture of the cream-based sauce and the pasta will not hold up well.

Steakhouse Pasta Nutrition Facts

• Calories: 370 kcal
• Carbohydrates: 35g
• Protein: 28g
• Fat: 12g
• Saturated Fat: 6g
• Sodium: 700mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Fried Pasta Recipe
• Pioneer Woman Beef Noodle Skillet Recipe
• Pioneer Woman Arrabiata Sauce Recipe