Roasted Red Pepper Steak Casserole
1 16 Ounce Package Mini Shells
4 Cups Sirloin Steak Or Tri Tip, Cooked And Chopped
1 16-Ounce Jar Roasted Red Peppers, Drained
3 Tablespoons Butter, Salted
1/3 Cup Onion, Chopped
4 Cloves Garlic, Chopped
3 Tablespoons Flour
½ Cup Chicken Broth
1 Cup Heavy Cream
2 Ounce Cream Cheese
Bread Crumb Topping
1 Cup Panko Bread Crumbs
1 Tablespoon Butter
1/3 Cup Parmesan Cheese
1 Tablespoon Parsley, Chopped
In a heavy bottomed pot over medium heat, melt the butter and add the onion and garlic and cook, stirring occasionally, until softened and fragrant.
Add the flour and quickly stir to combine.
Cook the mixture for 30 seconds and dump in the roasted red peppers. Stir them around for 1 minute and remove to a blender.
Blend the mixture until smooth and add back into the pot.
Slowly whisk in the cream, broth and cream cheese. Heat through until thickening and all ingredients are well incorporated.
Meanwhile, in a pot of salted water, add the pasta and cook until almost al dente. Drain well and add to the sauce mixture. Add the meat and stir to combine. Dump into a casserole dish and set aside.
In a small skillet add the butter and cook over medium heat. Once it is melted quickly add the panko and stir to combine. Allow to cook, stirring occasionally until golden brown.
Remove from the heat and quickly stir in the cheese and parsley. Sprinkle over the casserole and bake at 350 for 20 minutes. Serve immediately with a fresh green salad.