Step 1

Set a large pot over medium high heat, add 1 Tbsp of the olive oil and the steak. Season with kosher salt and pepper. Cook 3 to 5 minutes, stirring a few times and remove the steak and set aside.

Step 2

Lower the heat to medium and add the remaining olive oil and the mushrooms. Season with kosher salt and pepper. Cook 5 to 7 minutes, stirring a few times. Remove the mushrooms and set aside.

Step 3

In the same large pot over medium heat and add the butter. Once the butter melts add the garlic and cook 1 minute.

Step 4

Add the beef stock, heavy cream or milk, uncooked bow tie pasta, kosher salt, and pepper. Bring this to a boil, then reduce the heat to medium low for 14 to 16 minutes, until most of the liquid is absorbed. Stir it a few times throughout.

Step 5

Add the cheese, cooked steak, and mushrooms. Cook 1 more minute or until cheese is melted.

Step 6

Serve with fresh chopped parsley if desired.