Epic Campfire Steak & $300 Cheese Wheel Pasta

Ingredients

• 1.5 lb Beef Steak (cut into bite‑size pieces, tied with kitchen twine for even cooking)
• 2 tbsp Whole Black Peppercorns (coarsely chopped)
• 1 tsp Red Chili Powder (adds color and mild heat)
• 1 tsp Salt (for seasoning the meat and pasta water)
• 4 pcs Large Eggs (room temperature)
• 2 cups All-Purpose Flour (for homemade pasta dough)
• 2 tbsp Olive Oil (extra‑virgin, mixed into dough)
• 4 cups Water (for boiling pasta)
• 1 pcs Eggplant (medium, sliced and simmered in pot (optional))
• 2 pcs Green Bell Pepper (sliced thin)
• 2 pcs Jalapeño Pepper (sliced; adds heat)
• 3 pcs Garlic Clove (minced)
• 1 sprig Fresh Rosemary (chopped)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 cup Shredded Mozzarella Cheese (grated over finished dish)

Instructions

1. Season the Steak

   Place the raw steak on a cutting board, cut it into bite‑size pieces, and tie the pieces together with kitchen twine. In a small wooden bowl, combine chopped peppercorns, red chili powder, and salt; toss the steak pieces in this mixture until evenly coated.

   Time: PT10M

2. Make Pasta Dough

   In a large wooden bowl, create a well in 2 cups of flour. Crack two eggs into the well, add 2 tbsp olive oil, and whisk with your hands until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8‑10 minutes until smooth and elastic.

   Time: PT20M

3. Roll and Cut Pasta

   Using a rolling pin, roll the rested dough into a thin sheet (about 1 mm thick). Fold the sheet loosely and cut into ¼‑inch wide strips on a wooden board. Unfold the strips and hang them on a pasta drying rack or lay them on a clean towel.

   Time: PT15M

4. Prep Vegetables & Aromatics

   Slice the green bell peppers and jalapeños thinly. Mince the garlic cloves and chop the rosemary sprig. Set everything aside.

   Time: PT10M

5. Boil Pasta

   Bring 4 cups of water to a rolling boil in a large pot, add a pinch of salt, then drop the fresh pasta strips. Cook for 3‑4 minutes or until al dente, then drain, reserving ½ cup of pasta water.

   Time: PT12M

   Temperature: 212°F

6. Sear Steak with Butter, Garlic & Rosemary

   Heat the cast iron skillet over medium‑high heat. Add 2 tbsp butter, the minced garlic, and chopped rosemary; stir until fragrant (about 30 seconds). Add the seasoned steak pieces and sliced jalapeños, searing for 4‑5 minutes until browned but still pink inside.

   Time: PT10M

   Temperature: 375°F

7. Combine Pasta, Meat, and Veggies

   Add the cooked pasta strips to the skillet with the steak. Toss in the sliced green bell peppers and pour in the reserved pasta water. Stir gently for 1‑2 minutes until everything is well‑combined and the sauce coats the noodles.

   Time: PT5M

   Temperature: 350°F

8. Finish with Cheese

   Remove the skillet from heat. Sprinkle the shredded mozzarella evenly over the top and let it melt for about 30 seconds. Serve immediately, optionally garnished with extra chopped rosemary.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef Steak: Beef strips, Flank steak
• Instead of Whole Black Peppercorns: Crushed pepper
• Instead of Red Chili Powder: Paprika, Smoked paprika
• Instead of Large Eggs: Egg replacer
• Instead of All-Purpose Flour: Bread flour, 00 flour
• Instead of Olive Oil: Vegetable oil
• Instead of Eggplant: Zucchini
• Instead of Green Bell Pepper: Red or yellow bell pepper
• Instead of Jalapeño Pepper: Serrano pepper
• Instead of Garlic Clove: Garlic powder
• Instead of Fresh Rosemary: Dried rosemary
• Instead of Unsalted Butter: Margarine
• Instead of Shredded Mozzarella Cheese: Shredded cheddar, Provolone

Equipment Needed

• Cutting Board
• Chef's Knife
• Wooden Bowl
• Rolling Pin
• Pasta Drying Rack (optional)
• Large Pot
• Cast Iron Skillet
• Wooden Spoon
• Tongs
• Measuring Cups
• Mixing Bowl
• Grater

Critical Steps — Do Not Skip

• Kneading the pasta dough to develop gluten
• Rolling the dough thin enough for quick cooking
• Searing the steak without overcooking
• Timing the pasta so it remains al dente

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for a brighter flavor in the dough.
• For extra smoky depth, toast the peppercorns briefly before chopping.
• A splash of white wine deglazed in the skillet after searing the steak adds a nice acidity.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat gently on the stovetop.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The pasta dough can be prepared a day ahead and refrigerated, wrapped tightly in plastic.
• Fresh pasta strips can be dried on a rack for up to 24 hours and stored in a sealed bag.
• Seasoned steak can be marinated for up to 4 hours before cooking.

Frequently Asked Questions