Montreal Steak Pepper Penne Pasta

Bring the bold, spicy flavours of Club House La Grille Montreal Steak Spice to pasta night!

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Makes: 8 servings
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All You Need

  • 3 tbsp (45 mL) olive oil
  • 0 Club House Sea Salt Grinder, to taste
  • 0 Club House Black Peppercorn Grinder, to taste
  • 1/2 lb (250 g) steak
  • 3/4 cup (175 mL) Club House La Grille Montreal Steak Spice BBQ Sauce, divided
  • 1 cup (250 mL) thickly sliced (1-in/2.5 cm) onions
  • 1 each red and yellow pepper, cut in half and seeded
  • 1/2 cup (125 mL) 25% Less Salt Club House Brown Gravy Mix, prepared according to package directions
  • 1/2 cup (125 mL) red wine
  • 1/2 cup (125 mL) whipping (35%) cream
  • 4 cups (1 L) penne pasta, cooked and cooled


  1. Brush steak with 1 tbsp (15 mL) oil and season with salt and pepper; grill until internal temperature reaches at least 145°F (63°C). Brush with 2 tbsp (30 mL) BBQ sauce when just cooked. Set aside.

  2. Add remaining oil to vegetables and grill until tender.

  3. In a large saucepan, combine gravy, red wine, cream and remaining BBQ sauce; bring to a boil. Reduce heat to low and simmer for 10 minutes.

  4. Cut steak, peppers and onions into ½-in (1 cm) slices and add to sauce.

  5. Add cooked pasta; stir until heated through.


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