Ingredients
- 12 ounces penne pasta
- 1 pound sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (optional for garnish)
If you’re out of provolone, mozzarella makes a great substitute. And for a bit of heat, toss in some crushed red pepper flakes, a trick I picked up from my travels that adds a delightful kick.
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- Add the bell peppers and onion to the same skillet. Sauté until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Return the steak to the skillet and pour in the beef broth. Stir in the Worcestershire sauce, salt, and pepper. Let the mixture simmer for 5 minutes to blend the flavors.
- Reduce the heat to low and stir in the heavy cream and shredded provolone cheese. Stir continuously until the cheese is melted and the sauce is creamy.
- Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the sauce. Cook for 2 more minutes until everything is heated through.
- Garnish with fresh parsley before serving, if desired. This step always reminds me of my abuela, who taught me that presentation is as important as taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International