Ingredients
Method
Cooking
- Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Once done, drain and set it aside.
- In a large skillet over medium-high heat, heat the olive oil. Add the thinly sliced ribeye steak and cook for about 2-3 minutes, just until browned. Remove the steak and set it aside.
- In the same skillet, add the sliced onion, green bell pepper, and mushrooms. Sauté for about 5-7 minutes, or until the vegetables are tender.
- Pour in the beef broth and bring it to a simmer. Then, stir in the heavy cream, and let it simmer for 3-4 minutes until the sauce thickens slightly.
- Return the cooked steak to the skillet and mix it well with the sauce and vegetables. Add the cooked pasta and season with salt and pepper to taste.
- Finally, sprinkle in the shredded provolone cheese, mixing until it melts and combines thoroughly with the pasta.
- Serve hot, garnished with additional cheese or fresh herbs, if desired.
Notes
For a lighter option, consider using chicken or turkey instead of ribeye. You can also skip the heavy cream and use a lower-fat alternative for the sauce. Ensure you have your ingredients prepped before starting to cook for a seamless experience. To avoid overcooking the meat, keep an eye on it while searing.