
Sheet Pan Breakfast Burrito
A clever sheet-pan trick for making a bulk burrito filling that's easy to modify for the whole family. Your weekday mornings will thank you.
Mains
This pasta dish is an indulgence that feels good. While steak can feel like a luxury, the rest of the short ingredient list is heavy on pantry staples.
Servings: 4
Time: 30 mins
Oil and season both sides of the steak with salt and black pepper. In a frying pan over medium-high heat, add the steak and cook to your desired doneness. Transfer the steak to a plate; cover with foil to rest.
Cook the pasta according to package directions; reserve at least 1/2 cup of pasta water before draining.
While pasta is cooking, start the sauce. Combine the cream, half a teaspoon salt, black pepper, dijon mustard and balsamic vinegar in a bowl. Stir and set aside.
Heat the oil and butter in a large frying pan. Once the butter is melted, add the onion, garlic, and sugar and cook on a low-medium heat until onions are brown and caramelized.
Add the mushrooms; cook about 4 more minutes until they're also golden brown. Increase the heat a bit, and add in the whisky. Cook about 2 minutes, until the whisky is almost entirely evaporated. Add the cream sauce and heat through. Remove from heat.
Add cheese and parsley; stir to combine. Add the drained pasta to the pan, adding the water to desired consistency (around 1/2 cup).
Slice the steak into strips. Place the pan with pasta back on the stove over medium-low heat. Add the steak to the pasta and gently stir to heat it through. Serve hot.
A clever sheet-pan trick for making a bulk burrito filling that's easy to modify for the whole family. Your weekday mornings will thank you.
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With this hearty dip on the table, you'll be game-day ready. Scoop with chips or bread, and top with chicken for a little extra protein.