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From Group Easy Recipes:

Garlic Butter Steak Lightning Noodles 🥩🍜

Ingredients:
12 oz linguine
1 lb sirloin steak
2 tbsp butter
3 cloves garlic, minced
1/2 cup heavy cream

Full Recipe in C.O.M.M.E.N.T⬇️⬇️

Original Post can be found here

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From Group: Tasty Recipes

Original Post is here.

Here's the recipe:

Ingredients

1. 1 lb cooked beef brisket, pulled apart
2. 2 jalapeños, chopped (seeds removed for milder flavor)
3. 1 onion, chopped
4. 2 garlic cloves, minced
5. 1 cup shredded cheddar cheese
6. ½ cup shredded Monterey Jack cheese
7. ¼ cup all-purpose flour
8. 1½ cups beef broth
9. ½ cup heavy cream
10. 2 tsp dried thyme
11. ½ tsp salt
12. ¼ tsp black pepper
13. 2 pie crusts (homemade or store-bought)

Directions
Preheat the Oven

1. Set the oven to 375°F (190°C).

Cook the Vegetables

1. In a large pan over medium heat, sauté the chopped onion and minced garlic until softened (about 3 minutes).
2. Add the chopped jalapeños and cook for another 2 minutes.

Make the Roux

1. Stir in the all-purpose flour and cook for 1 minute, stirring continuously.
2. Gradually add the beef broth and heavy cream, stirring to prevent lumps.
3. Let the mixture simmer until it thickens.

Prepare the Filling

1. Add the pulled brisket, shredded cheddar cheese, shredded Monterey Jack cheese, dried thyme, salt, and black pepper.
2. Stir well and let the mixture heat through.

Assemble the Pot Pie

1. Place one pie crust in a 9-inch pie dish.
2. Fill with the brisket mixture, spreading it evenly.
3. Cover with the second pie crust, sealing the edges by crimping with a fork or pinching with your fingers.
4. Cut a few slits in the top crust to allow steam to escape.

Bake the Pot Pie

1. Place in the preheated oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.

Serve

1. Let the pot pie cool slightly before slicing.
2. Serve warm and enjoy this hearty and comforting meal!