Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
This recipe was developed for Litehouse by Cook & Tell Chef LeighAnn Heirmonys. It is delicious either warm or cold.
1 tsp. olive oil
12 oz. beef tenderloin, cubed
8 oz radiatore pasta, cooked and cooled
1 can artichoke hearts (13.75 oz), drained
1 cup crimini mushrooms, sliced
1 cup white mushrooms, sliced
1 cup frozen peas, thawed
1 red pepper, sliced
1/2 small red onion, thinly sliced
salt and freshly ground black pepper
1/2 cup Blue cheese crumbles
3/4 cup Litehouse® Chunky Bleu Cheese
Heat olive oil over medium heat until hot. Add steak; cook 7-9 minutes or until desired doneness, turning once. Cut beef into 1/4 inch slices. Using the same pan, saute mushrooms until tender.
Mix beef, pasta, mushrooms, and vegetables and toss with Litehouse blue cheese dressing and blue cheese crumbles . Season to taste with salt and pepper. Serve warm or refrigerate and serve as a cold salad.