‪Steak & Asparagus Pasta in an Artichoke Parmesan Cream Sauce ‬

Leftover Steak Skillet

I followed the recipe above, but I used the leftover sauce from the recipe at the bottom of this page. I ended up not needing any additional sauce.

Before I start cooking, I usually set everything out like this in the order that I will need it. Real chefs call this mise en place. I find this applicable to life in general and loved this article on the subject – Organize Like a Chef.

Leftover ribeye steak cut into bite size pieces
Leftover prosciutto wrapped asparagus cut into bite size pieces
Olive Oil, Minced Garlic, Steak, Asparagus, Tomato & Cumin

Garnished with freshly shredded Parmesan & chopped parsley

Steak with Garlic Parmesan Cream Sauce

I followed the recipe above for the most part, but instead of cream cheese, I used a creamy artichoke dip that I loved the flavor of.

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