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Breathe new life into leftovers with a lively mix of bacon, steak, and pasta. Crisp asparagus brightens it up, and a creamy, tangy sauce ties everything together. You end up with a super satisfying dish that feels light and fresh.
This came together on a crazy weeknight when I tossed in whatever we had. Now, if I have steak, my husband’s checking if there’s pasta so we can whip it up again together.
Colorful Ingredients
- Apple cider vinegar: A dash of this perks up the sauce Go unfiltered for a bit more kick
- Sour cream: Keeps the sauce tangy and smooth Full-fat gives it rich creaminess
- Mayonnaise: The magic behind the creamy texture Just grab your usual brand
- Cooked bacon: Thick slices or home-smoked will boost the flavor even more Can’t beat crispy bacon
- Cooked steak: Leftover filet mignon, ribeye, or any nicely spiced cut works best Slice it thin so it mixes in perfectly
- Shredded Parmigiano Reggiano: Salty, nutty, and sharp Shred yourself for top flavor
- Fresh asparagus: Choose firm, slim stalks The heads should look tight After a quick steam, they crunch just right
- Fusilli or lumaconi pasta: Ideal shapes for scooping creamy dressing and all the tasty bits Choose the chewiest Italian brands
- Steak spice or Montreal Steak Spice: Toss this in if you want more punch to your steak flavor
Easy Instructions
- Serve It Up:
- Sprinkle a little black pepper on top if you want Dig in while it’s fresh and flavorful so the texture stays great
- All Together Now:
- Get a big bowl Mix cooled pasta and the creamy sauce together Toss in the asparagus, bacon, steak, and parmesan Give it a good stir till every bite’s coated nicely
- Creamy Base Time:
- Whisk mayo, sour cream, and a splash of apple cider vinegar in a bowl Make it taste just right with steak spice or salt
- Get the Asparagus Ready:
- Chop stalks into one-inch bits Steam for three to five minutes so they’re bright green and still springy Move them to a plate to cool off fast
- Noodle Prep:
- Boil pasta in salty water as the box says Drain, then rinse with cold water so it stays loose Lay the pasta out to dry off for a few minutes
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That bite from asparagus reminds me spring is here. My kids chow down as long as it’s covered in creamy sauce and melty cheese. The best days are picking from the garden then grilling all this together.
Fridge Hacks
Mix it all up and eat while it’s super fresh. You can always prep each part early—put asparagus and steak in their own containers, and keep the dressing in a jar. Stir things together when you’re ready. If the pasta drinks up too much sauce, a dollop of mayo or extra sour cream livens it up fast.
Swap Options
No steak on hand? Leftover roast beef is great, or switch it up with smoked chicken or turkey bacon for something lighter. Try prosciutto for a salty twist. Asiago or sharp pecorino can swap in for the parmesan. Greek yogurt works as a tangy sub for sour cream too.
Serving Ideas
This bowl is perfect by itself for dinner or lunch anytime you're hungry. For a little more, toss in some salad or garlic bread. It’s a breeze to pack for a picnic or into jars for a meal on the move Just keep the dressing separate and mix right before you eat so it stays creamy.
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What Makes This Special
Dishes like this blend Italian love for cheese and fresh veggies with the American knack for filling meals that feed everyone. Midwest and Southern cookouts are full of salads that turn leftover grilled steak into big, shareable bowls people crave.
Common Questions
- → What type of steak tastes best in this?
Filet mignon is super tender, but honestly, just use whatever cut you’ve got on hand that you can season up well. Grilling or a quick smoke before slicing will give awesome flavor.
- → Can I swap the bacon for something else?
Yep! Beef bacon tastes great, or try some smoky roast beef. Or leave out the bacon if you’re keeping things light.
- → How do I get asparagus just right?
Slice it and steam for three to five minutes. It should stay bright and snappy—not soft or crunchy raw.
- → Is it okay to prep this before mealtime?
Go for it! Just wait to mix in the sauce until you're ready to eat so everything stays creamy and moist.
- → Which pasta shapes are best for this dish?
Any short shapes like fusilli or lumaconi grab sauce really well and mix in with everything.
- → How do I keep leftovers fresh?
Store it in the fridge and add a little extra dressing or sour cream before serving, since pasta drinks up sauce in the fridge.