Gorgonzola Steak and Pasta
With Stuffed Garlic Bread
For the Gorgonzola Steak and Pasta You Will Need the Following:
- 1 small onion-minced
- 18 oz leftover steak, sliced thin
- ¼ lb. Gorgonzola Cheese
- 16 oz. Cavatappi, or other Pasta
- 3 tbl. Parmesan
- 10 Kalamata Olives-sliced
- 2 small tomatoes-sliced
- 1 c. Milk
- 1 c. Red wine-divided in half
- 2 tbl. Flour
For the Stuffed Garlic Bread You Will Need the Following:
- ½ Loaf of Italian Bread
- 2 Slices of Muenster Cheese
- 1/8 c. Mozzarella Cheese.
- 2 tbl. EVOO Oil
- 3 Kalamata Olives-sliced
- 1 Small tomato-sliced thin
Pre-heat oven to 375*F. Slice tomato, steak, and olives-make sure you get pitted olives.
Heat 8 cups of water to boiling for the pasta.
Heat pan to medium. Add 1 tbl EVOO, heat till shimmering. Add 1 minced onion. Reduce heat to low and cook until golden brown. 5-8 minutes Add sliced steak, cook for 2 min.
Add rest of wine and cook till wine is nearly evaporated. About 10-15 minutes. Add 2 tbl. flour and cook for 2-4 minutes
Cook pasta according to directions.
Add 1 cup of milk. Add pinch of salt and black pepper. Cook for 2-4 minutes until thickened. Add all but about 1 tbl. of gorgonzola cheese. Cook for about 5 minutes. Add salt and pepper to taste.
Serve meat sauce over pasta.
Garlic Stuffed Bread
Slice ½ loaf of Italian bread open, leave attached by about a ½ inch. Drizzle with EVOO. Sprinkle with garlic powder and Italian seasoning.
Put one slice of Muenster on each side.
Sprinkle garlic powder and Italian seasoning and roll bread tightly in foil and bake in oven for 5 -10 minutes at 375*F.
Bob Eklund has been cooking since he was a little boy. His Grandma Bernie taught him to cook. The kitchen brings many fond memories, and Bob believes it to be the heart of the home. Bob is husband to Trish, and Step-father to her two daughters. Follow Bob on Twitter: @reklund413.