Ingredients
Let’s gather everything you need for this flavorful adventure. Here’s the list of ingredients that will bring this dish to life:
- 12 ounces of penne pasta
- 1 tablespoon olive oil
- 1 pound thinly sliced beef, such as flank or sirloin
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
Feel free to substitute the beef with chicken or even mushrooms for a vegetarian twist. The beauty of cooking is in its flexibility, something my abuela always emphasized.
Instructions
- Begin by cooking the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned, about 4-5 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the onions and bell peppers. Sauté until they begin to soften, roughly 3-4 minutes. Stir in the garlic, salt, pepper, and paprika, cooking for another minute.
- Return the beef to the skillet, then pour in the beef broth. Allow it to simmer and reduce slightly, about 5 minutes.
- Lower the heat to medium and stir in the heavy cream. Let the mixture simmer for another 3 minutes, stirring occasionally.
- Add the cooked pasta to the skillet, tossing to combine. Sprinkle the provolone cheese over the top, and let it melt into a creamy, dreamy sauce.
- Serve hot, garnished with a sprinkle of fresh parsley if desired.
Remember, the key to this dish is in the sautéing — it brings out the depth of flavors, much like the slow-cooked meals my family would prepare.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International