Creamy Steak Pasta

Ingredients

• 900g (32 oz) flank steak
• Salt and black pepper to taste
• 30g (2 Tbsp) avocado oil
• 2 large sweet onions, diced
• 900g (32 oz) beef bone broth
• 1 Tbsp black pepper
• 1 tsp thyme
• Garlic powder to taste
• 120g (0.5 cup) reduced fat cream cheese
• 354g (1 can) fat free evaporated milk
• 600g (2.5 cups) cottage cheese
• Freshly grated parmigiano-reggiano to taste
• Freshly shredded gruyere cheese to taste
• 2 pounds cooked penne pasta

Instructions

1. Season the flank steak heavily with salt and black pepper on each side and let it sit for at least an hour.
2. Cook the steak in batches for 4 to 6 minutes on each side until a golden brown crust forms.
3. Add the diced sweet onions to the pan and deglaze with a little water, cooking until browned.
4. Add the beef bone broth and seasonings, bring to a boil, and reduce until thickened.
5. Slowly whisk in the blended cheese sauce.
6. Add the diced steak and cooked penne pasta to the mixture.
7. Stir in freshly grated parmigiano-reggiano and freshly shredded gruyere cheese.
8. Cover and let sit for 10 to 15 minutes before serving.