Ingredients
Scale
- 8 oz. of penne pasta
- 1 lb. of thinly sliced beef (such as flank steak)
- 1 tablespoon of olive oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 cup of mushrooms, sliced
- 2 cloves of garlic, minced
- 1 cup of beef broth
- 1 cup of heavy cream
- 1 cup of shredded provolone cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Boil salted water, cook penne pasta until al dente, drain, and set aside.
- Heat olive oil in a skillet, sauté onion, bell pepper, and mushrooms for 5-7 minutes, then add garlic and cook for 1 more minute.
- Push vegetables aside, add beef, season with salt and pepper, and cook until browned (3-5 minutes). Mix everything.
- Pour in beef broth, simmer for 3 minutes, then add heavy cream and simmer for another 5 minutes until thickened.
- Add cooked pasta, mix well, sprinkle provolone cheese on top, stir until melted, and serve.
Notes
- Fresh parsley can be used as a garnish for added flavor and presentation.
- Feel free to substitute the beef with chicken or a meat alternative for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian