Steak Fusilli Al Forno

Amy Massey
by Amy Massey
6 Servings
1 hr 15 min

This dish was a real labour of love and I enjoyed creating the recipe. It really was an experiment with what I had lying around the kitchen and it certainly paid off! The dish is a true comfort food, family style sharing dish, packed full of cheese and carbs but then made to feel that little bit more special with the addition of steak.

Wheb selecting which steak to use I recommend you oicj a lean steak where you can't see any fat running through the middle, as it won't cook for long. It is very important to not cook the steak for any longer than 1 minute on each side otherwise it will become tough and chewy.

This recipe is perfect on its own or served with a simple side salad and crispy garlic bread. Enjoy!

The ultimate comfort food dish and great for sharing with guests!

Red and yellow peppers are cooked until softened with golden onions, garlic and mixed herbs.

The rich and creamy steak mixture would be delicious eaten on its own! But it is mixed with the al dente pasta which helps it to go further among multiple dinner guests. Plus it's delicious!

The already cheesy pasta is laced with extra mozzarella between layers and topped with salty Parmesan cheese.

Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 500g dried Fusilli pasta
  • 2 tbsps extra virgin olive oil
  • 360g steak, sliced into strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 tbsp dried mixed herbs
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 rich beef stock pot mixed with 100ml boiling water.
  • 25cl St. John's Commandaria
  • 2 tbsps balsamic vinegar
  • 200ml passata
  • 250g shredded mozzarella
  • 100g ball of fresh mozzarella di bufala torn into large pieces
  • 100g shredded Parmesan cheese

Cook your pasta according to packet instructions until al dente, then drain and set aside.
Preheat your oven to 220 degrees celcius.
Heat a large frying pan until hot, then add 1 tbsp of the olive oil.
Add the strips of steak and season them with salt and pepper. Cook the steak for 1 minute on each side until brown and then immediately remove and set aside.
Add the remaining oil, followed by the onion and garlic. Reduce the heat to low and let the onions cook for around 5 minutes or until soft and golden.
Add the sliced peppers and the mixed herbs and cook for a further minute.
Add the St John's Commandaria to deglaze the pan, followed by the balsamic vinegar and simmer for 1 minute.
Return the steak to the pan.
Add the beef stock and bring to a boil, then leave to simmer on a low heat until the liquid has reduced by half.
Add the passata, season well with salt and pepper and simmer for 5 minutes.
Mix the cooked pasta into the sauce well.
Add the shredded mozzarella and stir until all of the cheese has melted then remove from the heat.
Tip half of the pasta into a deep casserole dish.
Layer half of the mozzarella di bufala on top, then add the remaining pasta on top.
Tip the pasta with the remaining mozzarella di bufala and then sprinkle all of the Parmesan on top.
Cover the whole dish with foil and place in the centre of your preheated oven and bake for 20 minutes.
Remove the foil then continue to bake for a further 10 minutes or until the cheese on top is golden brown.
  • If you don't have St. John's Commandaria, you can substitute for sherry, brandy or even vodka.