Hands-on time: 20 minutes
Hands-off time: 40 minutes
500g beef steak, diced
2 tsp Robertsons Black Pepper
3 cups (300g) penne pasta
1½ cups cream
2 beef stock cubes
Grated cheddar cheese
Preheat the oven to 190°C.
Drizzle the steak cubes with a bit of oil (optional) and season with the Robertsons Black Pepper.
Heat a large pan over medium heat. Add the diced steak and fry for 2 minutes.
Add the raw pasta, steak and cream to a medium rectangular baking dish. Crumble the stock blocks on top and pour in 3 cups of boiling water. Gently stir to combine. *Chef’s Tip: Replace the stock cubes with 2 tablespoons of stock powder, if preferred!
Cover the dish with foil and bake for 30 minutes.
Sprinkle the cheese and parsley on top, if using, serve with a mixed salad and ENJOY! *Chef’s Tip: Grill the cheese layer for a few minutes, if preferred.
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5-Ingredient Pepper Steak Pasta Bake