Instructions
Step 1 Cook penne pasta according to package instructions until al dente. Drain and set aside. /nStep 2 Heat 1 tablespoon olive oil in a skillet over medium heat and cook sliced onions slowly until deeply caramelized, about 15–20 minutes. Remove and set aside. /nStep 3 Season steak with salt and pepper. In the same skillet, add remaining olive oil and sear steak slices over high heat for 2–3 minutes until browned. Remove and set aside. /nStep 4 Lower heat to medium and melt butter, then sauté garlic until fragrant. /nStep 5 Add beef broth and heavy cream, stirring to combine, and let simmer for 3–4 minutes. /nStep 6 Stir in Fontina and Parmesan cheese until melted and smooth. /nStep 7 Add cooked penne and caramelized onions to the sauce, tossing to coat evenly. /nStep 8 Return steak to the pan and gently combine. /nStep 9 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat with a splash of cream or broth to loosen the sauce.
Avoid overheating to keep the steak tender and the sauce smooth.
For best quality, enjoy fresh.
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