Ingredients
Scale
- 8 ounces pasta (penne or rotini)
- 1 pound flank steak (thinly sliced)
- 1 tablespoon olive oil
- 1 each bell pepper (sliced (red or green))
- 1 each onion (sliced)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper (to taste)
- Fresh parsley (for garnish (optional))
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced steak, season with salt and pepper, and cook until browned, about 3-4 minutes.
- Add sliced onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in heavy cream and bring to a simmer. Reduce heat and let sauce thicken slightly, about 3 minutes.
- Add cooked pasta to the skillet, tossing to combine. Mix in provolone and Parmesan cheese until melted and creamy.
- Remove from heat, garnish with fresh parsley if desired, and serve warm.
- Prep Time: 10
- Cook Time: 20