Ingredients
Scale
- 8 ounces penne pasta
- 1 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by cooking the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced steak and season with salt and pepper. Cook until browned, about 3-4 minutes.
- Remove the steak from the skillet and set aside. In the same pan, add the onion and bell pepper. Sauté until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the beef broth and heavy cream. Bring to a simmer and let it thicken, about 3-4 minutes.
- Stir in the cooked pasta and shredded provolone cheese. Mix until the cheese is melted and the pasta is well coated.
- Return the steak to the skillet, mix everything together, and let it heat for another minute. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 20