Ingredients

• 1 tbsp oil
• 10 oz striploin steak
• 4 cups cremini mushrooms, quartered
• 2 garlic cloves, minced
• 1 lb dried pasta shells
• 4 cups beef broth
• 1/2 cup crumbled gorgonzola cheese
• 4 cups chopped baby spinach
• Salt and pepper to taste

Preparation

In a large Dutch oven, heat the oil over high heat. Season the steak liberally with salt and pepper. Sear the steak for 2 minutes per side or longer depending on how you prefer your steak cooked. Remove the steak from the pan and set it aside.
Reduce the heat to medium-high and in the same pot, add the mushrooms and garlic. Cook, stirring occasionally, until the mushrooms release thier moisture, about 5 minutes. Add the pasta and broth and bring the mixture to a boil. Reduce the heat to medium and cook, covered, for 12 to 14 minutes. Stir regularly to prevent the pasta from sticking to the bottom of the pan. Once the pasta has absorbed almost all of the liquid, add the blue cheese and spinach. Cook, stirring, until the spinach has wilted, an additional 2 minutes. Slice the steak into strips and serve over pasta.
Serve immediately or store in the refrigerator for up to 3 days.