Slice leftover steak against the grain into bite-size pieces, if not already sliced. Pictured: Pan-seared ribeye
1 leftover steak
Heat olive oil in a skillet over medium-high heat, then add onion and cook until translucent. After the onion cooks, add garlic and cook 1 minute. Finally, add in sliced mushrooms and butter, and cook until tender (5-6 minutes). Stir frequently.
2 Tablespoons extra virgin olive oil, 1 Tablespoon butter, 2 garlic cloves, minced, ⅔ lb. cremini mushrooms, sliced, ½ onion, finely chopped
Add heavy cream, lowering the heat to medium-low. Let it simmer for 5 minutes until the sauce reduces and thickens.
1 cup heavy cream
Once the sauce is thickened, add in sun-dried tomatoes, salt, pepper, and parsley (to taste). Stir to mix everything together, then remove skillet from the heat.
1 cup sun-dried tomatoes, chopped, sea salt and pepper, to taste, fresh parsley, to taste
Bring a large pot of salted water to a boil and cook penne pasta according to package directions, removing about 2 minutes before the time indicated on the box so the pasta is slightly underdone. Drain, then add to the skillet with the cream sauce along with sliced leftover steak. Return to the heat, stirring frequently for 1 minute to mix everything together. Serve, and enjoy!
1 leftover steak, ⅔ lb. penne pasta, grated parmesan, optional