Steakhouse Pasta Recipes

STEAKHOUSE PASTA SKILLET WITH PARMESAN

Steps:

• Cook and stir meat in hot oil in large skillet on medium heat 5 min. or until done.
• Add pasta, water, soup and nutmeg; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally. Add vegetables; cook 5 min. or until peas are crisp-tender.
• Sprinkle with cheese.

OUTBACK STEAKHOUSE TOOWOOMBA PASTA COPYCAT RECIPE

Steps:

• Cook fettuccine as directed. Melt butter in a large skillet. Add cream, ketchup and spices. Whisk together and bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
• In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.
• Cook shrimp (and crawfish if available) and green onion in the small skillet in olive oil just until pink and add to sauce. Simmer for about 5 minutes.
• Toss with cooked fettuccine and serve immediately lightly topped with finely shredded fresh parmesan cheese.

STEAK & TOMATO-BASIL PASTA

Steps:

• Cook pasta according to package directions; keep warm.
• Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender.
• Add remaining sauce ingredients.
• Bring to a boil; reduce heat to low.
• Simmer, uncovered, 10 minutes, stirring occasionally.
• Place beef steaks on grid over medium, ash-covered coals.
• Grill steaks, uncovered, 13 to 15 minutes (15 to 18 minutes for top loin steaks) for medium rare to medium doneness, turning once. Season with salt and pepper.
• Trim fat from steaks.
• (Cut top loin steaks crosswise in half.) Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve steaks with pasta.

STEAKHOUSE PASTA

Steps:

• Brush grill with oil and preheat to medium-high
• Bring pot of salted water to poil. Add the pasta and cook according to package directions
• In a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
• Sprinkle 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak
• Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
• Reduce the heat to low under the sauce. Stir in the fontina cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
• Cut the steak into 1/2-inch strips.
• At the last moment, add the basil to the sauce, toss to coat. Drain the pasts and add to the sauce. Add the meat to the sauce. Mix everything together.