Ingredients:
12 oz rigatoni or any pasta
1 lb ribeye steak (thinly sliced)
1 tbsp olive oil
1 green bell pepper (thinly sliced)
1 onion (thinly sliced)
2 cloves garlic (minced)
1 cup beef broth
1 cup heavy cream
2 cups shredded provolone cheese
Salt and black pepper to taste
Fresh parsley (chopped, for garnish)
Instructions:
Cook the Pasta: In a large pot of salted boiling water, cook the rigatoni until al dente according to package instructions. Drain and set aside.
Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and black pepper, and cook until browned. Remove and set aside.
Sauté Vegetables: In the same skillet, add more olive oil if needed. Add the sliced green bell pepper and onion, cooking for 5-6 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Create the Sauce: Stir in the beef broth and heavy cream, bringing the mixture to a simmer. Allow it to cook for 3-4 minutes until slightly thickened.
Combine: Return the cooked steak to the skillet, then add the drained pasta. Stir everything together to coat the pasta in the sauce. Sprinkle the shredded provolone cheese over the top, allowing it to melt into the pasta.
Serve: Season with additional salt and pepper to taste. Garnish with fresh parsley and serve hot!
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4-6
