Von’s has sirloin steaks on sale this week for $2.88 a pound so of course I picked up a package of steaks with no real plan on what to do with them. But isn’t that part of the fun of being a foodie and food blogger? You’re constantly looking for food inspiration. One of my favorite things to do is consider what ingredients I have sitting around that need to be used and to search for yummy looking recipes to use up those ingredients. For real. I just love it.
When you google “sirloin steak recipes” or peruse this search term on Pinterest eventually you’ll get to recipes that use sirloin steak in mac and cheese, which is how I decided upon making this dish. I came across a yummy looking recipe for Steak and Cheddar Mac and Cheese at Pinch of Yum which inspired my white mac and cheese dish made with plenty of oregano, garlic, parmesan and provolone. Oh and some seared pieces of sirloin steak.
My dad’s in town visiting for Father’s day and when we tore into this dish tonight for supper (after posing the noodles for a few photos) he said, “I think this is the best mac and cheese you’ve ever made.” To which I replied, “I’m pretty sure you say that every time I make a new mac and cheese dish.” And he said, “You’re probably right,” as he kept digging to the bottom of his plate.
This dish is so creamy, garlicky and good I challenge you to eat one serving. I ate two. Or maybe three. I kept adding little micro-scoops of mac and cheese to my plate so I really can’t tell you exactly how much I ate of this creamy, dreamy pasta dish. Suffice it to say I was sufficiently full when I was done.
- 16 oz small shell or small elbow macaroni (or any other shape pasta that ma be your favorite)
- 4 T. butter, divided
- olive oil
- 24 oz sirloin steak, cut into small pieces
- 4 to 6 cloves garlic, minced (I used half a head of garlic)
- 3 T. fresh herbs, minced (I used a heck of a lot of oregano and a bit of basil and rosemary)
- 4 T. flour
- 1 tsp. salt
- 2 c. whole milk
- 2 c. shredded white cheese (I used provolone and parmesan), plus more for the top
- 1 c. pasta water (reserved)
- Prep all the ingredients as you will be making the noodles and sauce and cooking the steak all at the same time. You will want to have your cheeses shredded, your steak cubed and all of your ingredients portioned.
- For the pasta, cook according to package directions in order to get al dente noodles, drain and reserve the pasta water.
- While your pasta water is heating, start making the sauce. Melt butter butter over medium-low heat. Add the garlic and herbs. Saute for about two to three minutes making sure not to burn the garlic. Turn up heat to medium. Add the flour and salt and stir allowing the mixture to bubble up for about another minute or so. Add the milk slowly, whisking to incorporate with the flour/butter mixture. Simmer for a few minutes (shouldn’t be longer than 5) until the sauce is bubbling and has thickened slightly. Add the cheese and stir until melted. Add the pasta water.
- Start making the steak while both the pasta and sauce are cooking. Add a small amount of olive oil to a sturdy skillet and turn the heat to medium-high. Once the skillet has heated, add the steak pieces and season with salt and pepper. Allow to brown undisturbed for 1 or 2 minutes. Flip the steak pieces over and cook for another minute or two, until the steak is done to your liking. Remove from heat.
- In an oven-safe dish, stir the pasta together with the cheese sauce and add the steak. Stir in extra water pasta water if the consistency needs a little thinning out.
- Optional: Turn your oven to broil. Adjust your racks so that your dish will fit in the oven with the top of the dish siting at about 8 to 10 inches below the broiler. Add additional cheese on top (I probably added another two cups) noodles. Broil long enough so that the cheese melts but doesn’t necessarily start to brown, unless you want it to brown, then by all means go ahead.