Description
This one-pan meal is loaded with tender steak, savory vegetables, gooey cheese, and perfectly cooked pasta, making it a family favorite for weeknight dinners or special occasions.
Ingredients
Scale
For the Pasta:
- 12 oz penne or rigatoni pasta
- 1 lb thinly sliced steak (ribeye or sirloin works best)
- 1 medium onion, thinly sliced
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone or mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley, chopped
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper, then sear until browned on both sides. Remove and set aside.
- Sauté the Veggies: In the same skillet, add the onions and bell peppers. Cook until softened, then add the garlic and sauté for another minute.
- Make the Sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring to a simmer, then add the cheeses, stirring until melted and smooth.
- Combine Everything: Add the cooked pasta and steak back into the skillet. Toss everything together to coat in the creamy sauce.
- Serve: Garnish with fresh parsley and serve hot. Enjoy!