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Use your leftovers in a new way with this bold combo of bacon, pasta, and steak. Toss it all with young asparagus and a lively, smooth sauce. This filling meal tastes bright and won't feel too heavy.
I first whipped this up during a weeknight panic. Now, if we have steak sitting around, my husband checks if we also have pasta so we can dive in again.
Irresistible Ingredients
- Mayonnaise: That’s what makes the sauce so creamy Just use whatever brand you love for the best texture
- Cooked steak: Hero of the meal Use thin slices of something tasty—even filet mignon if you’ve got it Seasoned leftovers are perfect
- Apple cider vinegar: Just a dash wakes up all the flavors Try unfiltered if you lean tangy
- Cooked bacon: Nothing bad ever came from bacon, especially crispy pieces Thick-cut is even tastier and smoked at home is next-level
- Sour cream: Full-fat keeps things extra smooth while giving the sauce a zing
- Fresh asparagus: Snappy, thin stalks work best—they'll stay crisp and colorful with a quick steam Tight tips and firm stems are what you want
- Shredded Parmigiano Reggiano: This cheese is the flavor bomb—nutty, salty, and really pops Grate it fresh if you can
- Fusilli or lumaconi pasta: Their twisted or shell shapes hold sauce and chunky bits Buy a quality Italian brand for best results
- Good steak spice or Montreal Steak Spice: If your steak's bland, sprinkle some for instant flavor boost
Simple Steps
- Finish and Enjoy:
- If you want, grind some black pepper over the top Dig in while it's fresh so you get those great textures and flavors
- Mix it All Together:
- In a giant bowl, toss your pasta and creamy mix first—then toss in steak, bacon bits, asparagus pieces, and cheese Make sure every bite gets some sauce
- Make the Creamy Base:
- In a bowl, stir together apple cider vinegar, sour cream, and mayo until smooth Taste and adjust with more steak seasoning or salt if you need it
- Prep the Asparagus:
- Cut into about one-inch pieces Steam for just a few minutes until the color pops and they’re still crisp Cool them off on a plate after
- Boil the Pasta:
- Salt the water and cook pasta just as the box says Drain and rinse in cold water so it doesn't stick or get mushy Spread it out on a towel to dry off a little
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For me, asparagus always brings spring right to the table. My kids dive in if there’s enough cheese and creamy sauce. Going outside to pick them and grill as a family tops my list for happy memories with this bowl.
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Try to eat it soon after you mix it up. But hey, prepping ahead is smart! Store asparagus and steak in different containers and stash your sauce in a closed jar. When it’s time to eat, stir it together. If the pasta feels a little dry, just stir in more mayo or sour cream for a fresh-up right before serving.
Swap Guard
Out of steak? Roast beef from last weekend totally works, or toss in smoked chicken if you’ve got that. Turkey bacon or even crispy prosciutto are fun lighter swaps. Use asiago or a hunk of pecorino instead of Parmigiano Reggiano. Greek yogurt swaps in for sour cream if you’re going for a tangy twist.
Serving Ideas
Honestly, this bowl makes an awesome lunch or dinner on its own. Throw in some garlic bread or a leafy salad for more. It's picnic-friendly and packs easily in jars for lunch out—just keep the dressing separate until right before you chow down to keep it creamy.
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What Makes This Awesome
This kind of steak pasta bowl mashes up Italy’s fresh cheese and veggies with the American knack for feeding a bunch of hungry folks. You’ll usually run into it at Southern or Midwest cookouts—folks love turning leftover steak into something fun and filling.
Common Questions
- → What steak cuts taste best in this?
Filet mignon is buttery and tender, but honestly any steak you like and season works out fine. If you want big flavor, try tossing it on a grill or smoker first.
- → Is there a good bacon substitute?
For sure! Grab beef bacon or go with roasted beef strips. You can also skip bacon to lighten it up. It’ll still be tasty.
- → How can I make asparagus come out perfect?
Just chop it up and steam for about three to five minutes. Aim for that bright color and snap. You don’t want it stiff or limp.
- → Can I prep this in advance?
Absolutely. Keep everything separate from the sauce, then mix the dressing in right before eating. That way it stays fresh without getting gummy.
- → Best pasta shape for this mix?
Twisty types like fusilli or shell-like lumaconi grab all the sauce and blend in with the other bits easily.
- → Tips to keep leftovers tasting good?
Pop it in the fridge to chill. When you want more, splash in extra sour cream or sauce since the noodles soak up a bunch over time.