Ingredients
Scale
- 8 oz pasta (penne or rigatoni)
- 1 lb sirloin steak, sliced thinly
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup beef broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. 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. Remove and set aside.
- In the same skillet, add sliced onions and bell peppers, cook until softened.
- Add minced garlic and cook for 1 minute.
- Return steak to the skillet, pour in beef broth, and simmer for 5 minutes.
- Reduce heat to low, stir in provolone cheese until melted and creamy.
- Add cooked pasta, toss to coat evenly.
- Garnish with grated Parmesan and fresh parsley. Serve hot.
Notes
- You can substitute ribeye for sirloin for a more tender cut.
- For a spicier kick, add red chili flakes during cooking.
- Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg