Ingredients
Scale
- 12 ounces pasta (penne or rigatoni work beautifully)
- 1 pound thinly sliced ribeye steak or sirloin, trimmed
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup beef broth (substitute with vegetable broth for a lighter option)
- 1/2 cup heavy cream (can use half-and-half for a lighter version)
- 1 1/2 cups shredded provolone cheese (mozzarella can be a good substitute)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (optional but adds a lovely depth)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak in batches, seasoning with salt, pepper, and smoked paprika. Sear quickly until browned but still tender, about 2 minutes per side. Remove the steak from the pan and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers. Sauté for about 5-7 minutes until they soften and start to caramelize. Stir in the minced garlic during the last minute to avoid burning.
- Pour in the beef broth and let it simmer for 3-4 minutes, scraping up any browned bits from the bottom of the pan. This is where the magic happens—those flavorful bits bring such depth to the sauce.
- Reduce the heat to low and stir in the heavy cream, allowing the sauce to thicken gently for about 2 minutes. Add the provolone cheese gradually, stirring constantly until melted and smooth.
- Return the cooked steak to the skillet and toss to combine. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Add the drained pasta to the skillet and gently toss everything together until the pasta is coated in that creamy, cheesy sauce.
- Adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International