Description
A quick and comforting bowl of pasta featuring tender steak, creamy cheese, and colorful veggies.
Ingredients
Scale
- 8 ounces pasta (any shape)
- 1 tablespoon olive oil
- 1 pound thinly sliced steak
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Chopped 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 heat.
- Add the sliced steak, season with salt and pepper, and cook until browned. Remove the steak from the skillet.
- In the same skillet, add the sliced bell pepper, onion, and garlic; sauté until vegetables are tender.
- Return the steak to the skillet and pour in the beef broth and heavy cream. Stir to combine.
- Bring to a gentle simmer, then add the cooked pasta and provolone cheese, stirring until the cheese is melted and everything is well combined.
- Serve hot, garnished with chopped parsley if desired.
Notes
Fresh ingredients can make a big difference in flavor. Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: philly cheese steak, pasta, quick dinner, weeknight meal, comfort food