Chef Joe Sasto's own spin on a comfort food classic - Beef Stroganoff.
This version starts with tender, juicy top sirloin, which is lean, flavorful, and cooks quickly without sacrificing that rich beefy taste. It’s the perfect cut for stroganoff because it stays tender in a quick sauté while soaking up all those creamy, savory flavors. A little food history for you - stroganoff comes from 19th-century Russia, where it was originally a simple dish of beef in mustard sauce served over potatoes. Over time, it traveled the world, picking up mushrooms, sour cream, and pasta along the way.
My twist? A cheesy sour cream béchamel folded right in, then baked under a blanket of melty mozzarella for the ultimate skillet-to-table moment. Think beef stroganoff meets pasta bake, with every bite delivering creamy, cheesy, savory goodness.
Stroganoff Pasta Melt with Sirloin, Caramelized Mushrooms & Mozzarella
30 min
30 min
4 to 6
Dinner
Chef Joe Sasto
Sear. Simmer. Sasto!
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Ingredients
For the Pasta & Beef
- 12 oz Short Pasta (Think Rigatoni, Cavatappi, or Fusilli)
- 1 lb Top Sirloin Steak (cut into thin strips)
- Kosher Salt & Black Pepper (to taste)
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Yellow onion (thinly sliced)
- 12 oz Variety of mushroom (sliced)
- 3 Cloves Garlic (minced)
- 1 Tbsp Dijon Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Tsp Fresh Thyme (or ½ tsp dried)
Sour Cream Béchamel
- 3 Tbsp Butter
- 3 Tbsp All-purpose flour
- 2 Cups Whole Milk
- ¾ Cup Sour cream
- Small Pinch of Nutmeg
- Salt (to taste)
- Black Pepper (to taste)
- ½ Cup Grated Parmigiano Reggiano
To Finish
- 1-½ Cups Shredded Mozzarella
- Extra Sour Cream or Chopped Chives (optional garnish)
Directions
1. Cook the Pasta
Boil pasta in salted water until just shy of al dente. Drain and reserve ½ cup of pasta water.
2. Sear the Beef
Season sirloin strips with salt and pepper. In a large oven-safe skillet, heat olive oil over high heat. Sear beef in batches until browned, just 1–2 minutes per side. Remove and set aside (don’t overcook).
3. Caramelize the Mushrooms
In the same skillet, melt 2 tbsp butter. Add sliced onions and mushrooms. Season with salt andcook over medium heat until deeply caramelized and browned—about 12–15 minutes. Addgarlic, thyme, Worcestershire, and Dijon. Cook 1 more minute. Deglaze with a splash of pastawater or stock if needed. Set aside.
4. Make the Sour Cream Béchamel
In a saucepan, melt 3 tbsp butter. Whisk in flour to make a roux, cooking 2 minutes until golden. Slowly whisk in milk. Simmer until thickened, 4–5 minutes. Remove from heat. Stir in sour cream, Parmigiano, nutmeg, salt, and pepper. Adjust seasoning.
5. Assemble the Melt
Return beef and mushroom mixture to the skillet. Add pasta and pour béchamel over everything. Toss gently to coat. Add a splash of pasta water if needed to loosen it slightly. Top evenly with shredded mozzarella.
6. Bake
Transfer skillet to oven. Bake at 425°F (220°C) for 15–18 minutes, until bubbly and golden. Broil the last 2 minutes for extra browning.
Let rest 5 minutes before serving. Top with a dollop of sour cream or a sprinkle of chopped chives or parsley if desired.
