Irresistible Steak Truffle Gouda is the ultimate comfort food that combines rich flavors and creamy textures in one delightful dish. This cozy yet fancy pasta bake features tender steak, velvety Gouda cheese, and a hint of truffle oil. It’s perfect for an easy weeknight dinner that feels special and indulgent. Trust me, once you try this recipe, it will become a go-to for any occasion.
Why You’ll Love This Irresistible Steak Truffle Gouda
This dish is a feast for both the eyes and the palate. Here are a few reasons to fall in love with it:
- It combines the savory steak truffle cheese with creamy Gouda, creating a luxurious experience.
- The use of truffle oil elevates the flavors, making it a gourmet treat.
- It’s easy to prepare, making it a fantastic choice for easy Steak Truffle Gouda dinner ideas.
- With a cook time of just 35 minutes, you can have a satisfying meal on the table quickly.
- This recipe serves up to 4 people, perfect for family dinners or small gatherings.
- The combination of pasta and steak offers a unique twist on traditional pasta bakes.
- It’s gluten-free, accommodating various dietary preferences.
- You’ll impress your guests with a gourmet truffle Gouda steak dish that tastes like it came from a five-star restaurant.
Ingredients for Irresistible Steak Truffle Gouda
Gather these items:
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 12 oz penne or rigatoni pasta
- 2 cups shredded smoked Gouda cheese (about 200g)
- 2 tablespoons white truffle oil
- 1 cup heavy cream (240ml)
- 2 tablespoons butter (28g)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup grated Parmesan cheese (50g)
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil (for tossing pasta)
How to Make Irresistible Steak Truffle Gouda Step-by-Step
- Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta. Slice steak thinly against the grain and season with salt and pepper.
- Step 2: Cook pasta in boiling water until al dente, about 8-10 minutes. Drain and toss with a splash of olive oil to prevent sticking. Set aside.
- Step 3: Heat 1 tablespoon butter in a skillet over medium-high heat. Sear steak slices in batches for about 2 minutes per side until medium rare or desired doneness. Remove and let rest.
- Step 4: In the same pan, add remaining butter. Sauté minced garlic and chopped onion until fragrant and translucent, about 3 minutes.
- Step 5: Lower heat to medium, pour in heavy cream and stir. Simmer gently until slightly thickened, about 3-4 minutes. Remove from heat and stir in 1 tablespoon truffle oil and half the shredded Gouda until melted.
- Step 6: In a large bowl, combine cooked pasta, seared steak, and creamy Gouda sauce. Toss gently to coat evenly.
- Step 7: Transfer mixture to a greased 9×13-inch baking dish. Sprinkle remaining Gouda and grated Parmesan evenly on top.
- Step 8: Bake for 20-25 minutes until cheese is bubbly and golden brown on top.
- Step 9: Remove from oven and let sit for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Pro Tips for the Best Irresistible Steak Truffle Gouda
Keep these in mind:
- This dish is best served fresh for optimal flavor.
- You can substitute the steak with chicken or mushrooms for a different flavor profile.
- Adjust the amount of truffle oil to your taste; a little goes a long way!
- Don’t rush the baking time; it’s essential for achieving that bubbly, golden cheese.
- Consider pairing with a light salad for a complete meal experience.
Best Ways to Serve Irresistible Steak Truffle Gouda
This dish shines on its own but can be complemented with:
- Freshly baked garlic bread for a delightful crunch.
- A side of seasonal vegetables sautéed in olive oil.
- A simple arugula salad drizzled with lemon vinaigrette.
How to Store and Reheat Irresistible Steak Truffle Gouda
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through, ensuring the cheese remains melted and gooey.
Frequently Asked Questions About Irresistible Steak Truffle Gouda
What’s the secret to perfect Irresistible Steak Truffle Gouda?
The secret lies in using high-quality steak and good smoked Gouda cheese. The flavor of the truffle oil enhances the entire dish, making each bite a delight.
Can I make Irresistible Steak Truffle Gouda ahead of time?
Absolutely! You can prepare the dish ahead of time and store it in the fridge. Just bake it when you’re ready to serve for a quick and easy dinner.
How do I avoid common mistakes with Irresistible Steak Truffle Gouda?
Ensure not to overcook the steak; it should be tender and juicy. Also, watch the baking time to prevent the cheese from burning while achieving that perfect melt.
Variations of Irresistible Steak Truffle Gouda You Can Try
If you’re feeling adventurous, here are some variations:
- Swap out the steak for sautéed mushrooms for a vegetarian twist.
- Use different pasta shapes like fusilli or farfalle for added texture.
- Add spinach or kale to boost the nutritional value and flavor.
- Experiment with different types of gourmet cheese for unique flavor profiles.
For more delicious recipes, check out these chocolate oatmeal bars or mini cranberry cheesecakes.
For a comforting meal, consider pairing this dish with cheesy chicken noodle soup or creamy tomato soup.
Print
Irresistible Steak Truffle Gouda Pasta Bake Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A cozy yet fancy pasta bake featuring tender steak, creamy Gouda cheese, and a hint of truffle oil, perfect for an easy weeknight dinner that feels special.
Ingredients
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 12 oz penne or rigatoni pasta
- 2 cups shredded smoked Gouda cheese (about 200g)
- 2 tablespoons white truffle oil
- 1 cup heavy cream (240ml)
- 2 tablespoons butter (28g)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup grated Parmesan cheese (50g)
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil (for tossing pasta)
Instructions
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta. Slice steak thinly against the grain and season with salt and pepper.
- Cook pasta in boiling water until al dente, about 8-10 minutes. Drain and toss with a splash of olive oil to prevent sticking. Set aside.
- Heat 1 tablespoon butter in a skillet over medium-high heat. Sear steak slices in batches for about 2 minutes per side until medium rare or desired doneness. Remove and let rest.
- In the same pan, add remaining butter. Sauté minced garlic and chopped onion until fragrant and translucent, about 3 minutes.
- Lower heat to medium, pour in heavy cream and stir. Simmer gently until slightly thickened, about 3-4 minutes. Remove from heat and stir in 1 tablespoon truffle oil and half the shredded Gouda until melted.
- In a large bowl, combine cooked pasta, seared steak, and creamy Gouda sauce. Toss gently to coat evenly.
- Transfer mixture to a greased 9×13-inch baking dish. Sprinkle remaining Gouda and grated Parmesan evenly on top.
- Bake for 20-25 minutes until cheese is bubbly and golden brown on top.
- Remove from oven and let sit for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Notes
- This dish is best served fresh.
- You can substitute the steak with chicken or mushrooms for a different flavor.
- Adjust the amount of truffle oil to your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 480 calories
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Steak, Truffle, Gouda, Pasta, Bake