Ingredients
• 8 oz bowtie pasta (or farfalle; gluten-free if needed)
• 1 tbsp olive oil
• 1 lb (450g) sirloin or flank steak, thinly sliced
• Salt & black pepper to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tbsp butter (optional, for richness)
• ½ cup dry white wine (or sub with beef broth)
• 1 cup heavy cream or full-fat coconut milk
• ½ cup shredded mozzarella or provolone cheese
• 1 tsp Dijon mustard (optional, for depth)
• ½ tsp dried thyme
• Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Season beef with salt and pepper.
- In a large skillet over medium-high heat, warm olive oil. Sear beef in batches until browned. Remove and set aside.
- In the same pan, sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in mushrooms and cook 5–7 minutes until golden and tender.
- Pour in white wine (if using) and simmer 1–2 minutes to deglaze the pan.
- Reduce heat to low. Stir in heavy cream, cheese, Dijon (if using), thyme, salt, and pepper. Mix until smooth and creamy.
- Return beef to the pan. Toss gently to coat and heat through (1–2 minutes).
- Add cooked pasta and stir to combine. Warm through 1–2 minutes.
- Taste and adjust seasoning—add more pepper, salt, or a splash of lemon juice for brightness.
- Serve hot, garnished with fresh parsley.
✨ Great with:
• Garlic bread or crusty baguette
• A crisp green salad
• Steamed broccoli or green beans
💡 Make ahead: Reheat gently on the stove with a splash of cream to restore richness.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 4 , Calories : 480 per serving , Net Carbs: 32g , Fats: 24g , Protein: 32g