Description
A creamy, one-pan pasta dish featuring tender shaved beef, sautéed peppers, and onions in a rich provolone cheese sauce.
Ingredients
Scale
- 12 oz penne pasta
- 1 lb shaved ribeye or sirloin steak
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta until just under al dente, then drain and set aside.
- Heat olive oil in a large skillet over high heat. Add shaved beef in batches, searing until browned and cooked through. Remove beef from the pan and set aside.
- In the same skillet, add sliced onions and bell peppers. Sauté over medium-high heat until softened and slightly charred, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the beef broth, scraping the bottom of the pan with a wooden spoon to release the browned bits.
- Stir in the heavy cream and bring to a gentle simmer for 3-5 minutes until slightly thickened.
- Lower the heat to medium-low and stir in the shredded provolone cheese one handful at a time until completely melted and smooth.
- Add the cooked pasta and seared beef back into the skillet. Toss gently until evenly coated in the sauce. Season with salt and black pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American