@trdrones: Paranoid Man And A Drone Pilot🤨🚁

TR Drones

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Friday 20 March 2026 20:45:33 GMT

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2026-03-20 22:45:03

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Garlic Ranch Steak Bowties in Three-Cheese Cream Sauce Ingredients: 1½ pounds sirloin steak, cut into smaller steak pieces 12 ounces dry bowtie pasta 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 5 garlic cloves, minced, divided 2 teaspoons dry ranch seasoning, divided ½ teaspoon smoked paprika ¾ teaspoon freshly cracked black pepper ¼ teaspoon salt, or to taste 1¼ cups heavy cream ½ cup whole milk ¾ cup freshly shredded white cheddar ¾ cup freshly shredded mozzarella ½ cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ to 1 cup reserved pasta water, as needed Directions: 1. Cook the bowtie pasta in well-salted water until al dente. Reserve about 1 cup of pasta water before draining. 2. Pat the steak dry and season with 1 teaspoon ranch seasoning, smoked paprika, black pepper, and a little salt. 3. Heat the olive oil in a large heavy skillet over medium-high heat. Sear the steak in batches until it develops a rich brown crust with caramelized edges and reaches your preferred doneness. 4. Lower the heat and add 1 tablespoon butter and half the minced garlic. Toss the steak briefly in the garlic butter, then transfer it to a plate. 5. Melt the remaining butter in the skillet. Add the remaining garlic and ranch seasoning, stirring for about 30 seconds. Pour in the heavy cream and milk and simmer gently for 2–3 minutes until slightly reduced. 6. Remove from the heat and gradually stir in the white cheddar, mozzarella, and Parmesan until smooth and creamy. 7. Toss in the bowties until the cheese sauce fills every fold. Return the steak and gently mix everything together so the meat is naturally distributed throughout the pasta. Add pasta water only if necessary, then serve on a clean white plate with parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 800 per serving

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