Ingredients
Scale
- Pasta (penne or fettuccine) 1 pound
- Ribeye steak, thinly sliced 1 pound
- Onion, thinly sliced 1 medium
- Green bell pepper, thinly sliced 1 medium
- Provolone cheese slices 8 ounces
- Garlic, minced 2 cloves
- Beef broth 1 cup
- Olive oil 2 tablespoons
Instructions
- Step 1: Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced steak and cook until browned, about 3-5 minutes. Remove steak from skillet and set aside.
- Step 3: Add sliced onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 4: Return the steak to the skillet with the onions and peppers. Pour in beef broth and bring to a simmer.
- Step 5: Add the cooked and drained pasta to the skillet with the steak and vegetables. Toss to combine. Add some of the reserved pasta water if needed to reach your desired sauce consistency.
- Step 6: Reduce heat to low. Top with provolone cheese slices and cover the skillet until cheese is melted, about 1-2 minutes. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of beef broth or milk to keep it creamy.
- Garnish with fresh parsley or a sprinkle of red pepper flakes for extra flavor and visual appeal.
- Don't overcrowd the pan when browning the steak; work in batches to ensure a good sear and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American