This pasta dish can be prepared with steaks hot of the grill, sliced and served on top, or even with yesterday’s steak (or even sliced roast beef) sliced and stirred into the pasta.
Heat a large sauté pan over medium heat and add the oil and onion, sautéing for 3 minutes and then add the pepper, cooking an additional 3 minutes. Stir in the garlic and then add the cream cheese and stock, stirring until the cheese has melted and the sauce is smooth. Stir in the horseradish and add the Cheddar, stirring until melted. Add the green onions and season to taste.
Add the orzo pasta to the sauce and stir well to coat and return the sauce to a simmer. Serve in pasta bowls with slices of the grilled steak overtop.