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1. Preheat the oven to 190°C (375°F) and grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil, cook the Penne pasta 2 minutes less than package directions so it stays firm, then drain.
8 oz Penne pasta,
1 tsp Salt
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2. Melt the Butter in a large deep skillet over medium-high heat. Add the Mushrooms and cook 5 minutes until browned and their liquid has evaporated.
8 oz Mushrooms, sliced,
2 tbsp Butter
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3. Add the Yellow onion, Carrot and Broccoli florets and cook 4 minutes until slightly softened. Stir in the Garlic, Dried thyme, Smoked paprika and Black pepper and cook 30 seconds until fragrant.
1 piece Yellow onion, diced,
3 clove Garlic,
2 cup Broccoli florets,
1 piece Carrot, diced,
1 tsp Dried thyme,
0.5 tsp Smoked paprika,
0.5 tsp Black pepper
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4. Reduce the heat to medium-low and whisk in the Cream of mushroom soup, Half-and-half, Dijon mustard and Salt. Simmer 3 minutes until smooth and warmed through.
1 can Cream of mushroom soup,
1 cup Half-and-half,
1 tsp Dijon mustard,
1 tsp Salt
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5. Fold the drained pasta and chopped Cooked steak into the sauce, then stir in 1 cup of the Shredded cheddar cheese. Transfer to the prepared baking dish and spread evenly.
8 oz Penne pasta,
12 oz Cooked steak, chopped into bite-size pieces,
1.0 cup Shredded cheddar cheese
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6. Top with the remaining Shredded cheddar cheese and the Panko breadcrumbs. Bake uncovered for 25 minutes at 190°C (375°F) until bubbling and golden on top.
0.5 cup Shredded cheddar cheese,
0.5 cup Panko breadcrumbs
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7. Rest the bake for 5 minutes so the sauce thickens, then sprinkle with Fresh parsley and serve.
2 tbsp Fresh parsley (garnish)
