Ingredients
Scale
- 1 pound pasta (penne, rotini, or your preference)
- 1 tablespoon olive oil
- 1 pound thinly sliced steak (ribeye or sirloin)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces sliced mushrooms
- 4 ounces provolone cheese, sliced
- 1 cup beef broth
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, heat olive oil in a large skillet or wok over medium-high heat. Add the sliced steak and cook until browned, about 5-7 minutes. Remove the steak from the skillet and set aside.
- Step 3: In the same skillet, add the sliced onion, green bell pepper, and mushrooms. Cook until softened, about 5-7 minutes.
- Step 4: Return the steak to the skillet with the vegetables. Pour in the beef broth and bring to a simmer.
- Step 5: Add the cooked pasta to the skillet and toss to combine.
- Step 6: Top with the sliced provolone cheese. Cover the skillet and let it sit for a minute or two until the cheese is melted. Serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of beef broth or water if needed to keep the pasta from drying out.
- Garnish each serving with a sprinkle of chopped fresh parsley for a pop of color and freshness.
- Don't overcrowd the skillet when browning the steak; work in batches to ensure a good sear and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American