This dish combines a creamy steak and mushroom pasta with a cheesy casserole. The result is a delicious, cozy yet elegant, dinner done in just 45 minutes. Make it in an oven-safe skillet for a one-pan meal that will save you dishes!
Creamy Steak Pasta + Cheesy Casserole
I love a good steak pasta - there's something about that combination of steak, pasta, cream and mushrooms that just gets me every time. And how to make it even better? Add cheese. Lots of cheese. And bake it in the oven.
This dish is so yummy and I'm sure you'll want to make it over and over again. Perfect for colder nights and anytime you want to serve something kind of elegant, that's still super easy to make.
Steak, Pasta, Mushrooms - And Lots of Cheese!
What Steak Should You Use?
Let me just come out and say it: this is not a budget dinner. While you could use a cheaper cut of steak to make it, I prefer to use a nice, tender cut like sirloin or rib eye. The reason is I want the steak pieces to come out really nice and tender, not chewy, which is more likely if you start out with a more tender (and more expensive...) cut of beef.
To make it a little bit cheaper, get a big piece of steak instead of individual slices.
You Can Make This with Leftover Steak
If you have leftover steak, then this recipe is a great way to use it. Just chop it up and add it to the sauce together with the pasta and parmesan cheese.
Pasta - Dry or Fresh?
I've made this dish with both dry and fresh pasta, and both work very well. If you use dry pasta you will need to boil it a third of the way first (just check the time stated on the package and divide by three), but I find the end result is a little bit better.
If you use fresh pasta you don't need to boil it first. However, I find that some fresh pastas overcook very quickly. If using fresh pasta it's better to use a kind that needs 3-4 minutes to cook than one that cooks in 1-2 minutes.
How to Make It in 3 Simple Steps
1. Make the Sauce
Start by maxing the sauce. If you want to make it all in one pan, make sure you're using a skillet that's oven-safe and large enough to hold the whole dish.
Making the sauce is super easy! Just sauté garlic in butter, sear the steak, add mushrooms, then a bouillon cube and cream. Finish with pasta and parmesan cheese.
2. Get Ready to Bake!
Pour the sauce into a casserole dish (or keep it in your skillet if that's what you're baking it in), then top with asparagus and cheese. Done! Now bake for 30 minutes or until golden and set.
3. Let’s Eat!
You want the dish to come out golden brown on top, with a nice cheesy crust. If it starts to brown too much, just tent with foil for the remaining time. If it does not get brown enough, you can raise the heat for the final 5-10 minutes.
Storing, Freezing & Reheating Instructions
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: This dish freezes really well! Store leftovers in the freezer in airtight containers for up to 3 months.
Reheating from frozen: For best results, thaw in the fridge overnight before reheating.
Reheating individual servings: Reheat in the microwave in 1 minute increments.
Reheating the whole dish: Tent with foil and heat in the oven at 350°F (175°C) for 15-20 minutes, until hot throughout.
More Easy Pasta Casseroles
- Seafood Pasta Bake with Shrimp & Mussels45 Minutes
- Gorgonzola Mac and Cheese (Dump-and-Bake!)1 Hours 5 Minutes
- Creamy Chicken Broccoli Pasta Bake [Dump and bake!]1 Hours 20 Minutes
- Cheesy Tortellini Casserole with Spinach25 Minutes
More Easy One Pan Dinners
- Salmon Stew30 Minutes
- Gnocchi with Bacon & Mushrooms25 Minutes
- Salmon Stir Fry20 Minutes
- Authentic Thai Massaman Chicken Curry (Gaeng Massaman Gai)45 Minutes
Recipe
Steak Pasta Casserole
Print RateIngredients
- 5 tablespoon butter salted or unsalted + a little bit extra to grease the dish
- 2 garlic cloves peeled and crushed, but in one piece
- 1.5 lb steak fresh or cooked; cut in bite-size pieces
- ½ teaspoon fine table salt
- ½ teaspoon ground black pepper
- 4 cups white button mushrooms sliced
- 1 beef bouillon cube crumbled
- 3 cups cream heavy cream or half and half
- 1 lb fresh penne pasta see note for dried pasta
- 2 cups shredded Parmesan cheese
- 12 asparagus roughly chopped; optional
- 1.5 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400 °F and grease a casserole dish lightly with butter, oil or cooking spray.
- Melt butter in a pan over medium-high heat and add in the garlic cloves. Sauté 1 minute until fragrant.5 tablespoon butter, 2 garlic cloves
- Add steak to the pan (if not using leftover, cooked, steak), season with salt and pepper, and sear 2-3 minutes until browned on the outside. It does not have to be cooked through at this point.1.5 lb steak, ½ teaspoon fine table salt, ½ teaspoon ground black pepper
- Add mushrooms and cook 1-2 minutes, until most or all the butter is gone.4 cups white button mushrooms
- Crumble over the bouillon cube and pour in the cream. Mix well and bring to a simmer.1 beef bouillon cube, 3 cups cream
- Once it starts to simmer, turn off the theat and mix in the pasta and Parmesan cheese. Mix in the steak as well if using leftover steak.1 lb fresh penne pasta, 2 cups shredded Parmesan cheese
- Pour the mixture into the casserole dish and top with asparagus and shredded cheese. Bake in the middle of the oven at 400 °F for 30 minutes, until golden brown and set.12 asparagus, 1.5 cup shredded mozzarella cheese
Equipment (may contain affiliate links)
- Casserole Dish or oven safe skillet
- Measuring cups
- Frying pan
Notes
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Cathy
Had to wing it with amount of ingredents, smelling good. Reminded me of Russian Orthodox cooking in Alaska.
Byron
Sounds great. However, these are some of the most confusing instructions for a recipe. Even the hints and tips are confusing (I read them hoping they would clarify the basic instructions, but no). I am going to try it though. Thank you
Emmeline Kemperyd
Hi Byron! I'm sorry to hear that. I tried clarifying a few things in the recipe card, but please let me know what in particular you find confusing and I can try to clarify more! /Emmeline
Kristopher Sy kolisnyk
Yeah , 1lb of pasta and heat 2/3 of the weight? Cook 1/3 of the way? Do you mean cook a pound of pasta.... which sounds like too much" aldente? 2/3rds?
Emmeline Kemperyd
Hi Kristopher! Since the recipe includes fresh pasta which is heavier than dried pasta, if you use dried pasta you should use just 2/3 the weight of pasta - so instead of 1 lb it would be 2/3 lb. I don't say exact weight as sometimes readers change the amount of servings, and then that will be incorrect. And then (also just if you're using dried pasta) cook it 1/3 of the time stated on the package, so the pasta will still be done in the time the casserole cooks. Might have been worded weirdly, I tried to clarify it now in the recipe card! /Emmeline
Kelly
Hi,
Do you brown the steak whole then cut it or cut in bite size pieces then brown it?
Emmeline Kemperyd
Hi, you cut it into pieces first 🙂 /Emmeline