Ingredients
– 8 oz of pasta (I love using penne or rigatoni)
– 1 lb of thinly sliced steak (ribeye or sirloin works well)
– 1 tablespoon of olive oil
– 1 cup of diced onion
– 1 cup of diced bell peppers (red and green for color)
– 3 cloves of garlic, minced
– 2 cups of beef broth
– 1 cup of heavy cream
– 1 teaspoon of Worcestershire sauce
– Salt and pepper to taste
– 1 tablespoon of cornstarch (optional, for thickening)
– 1 cup of shredded provolone cheese (or a mix of your favorite cheeses)
Equipment Needed
– Large pot for boiling pasta
– Large skillet or frying pan
– Cutting board and knife
– Measuring cups and spoons
– Wooden spoon or spatula
– Serving bowls
Step-by-Step Instructions
Let’s kick things off by boiling that pasta! In a large pot of salted boiling water, cook your pasta according to package instructions until al dente. Make sure to reserve about a cup of the pasta cooking water before draining, as it’s a great secret ingredient for finishing your dish! While the pasta cooks, let’s move onto the steak. In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, add the sliced steak. Sear it for about 2-3 minutes, stirring occasionally, until the beef is browned but not completely cooked through. This ensures it stays tender and juicy! (See the next page below to continue steps…)