Ingredients
- 1 lb ribeye steak or sirloin, thinly sliced
- 1 tbsp olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 8 oz uncooked pasta (penne or rotini)
- 1 ½ cups shredded provolone cheese or mozzarella
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add thinly sliced steak and cook until browned. Remove from the pan and set aside.
- In the same pan, sauté onions and bell peppers until soft.
- Stir in the minced garlic and cook for another minute.
- Pour in beef broth, heavy cream, and Worcestershire sauce. Bring to a simmer.
- Add uncooked pasta and cook, stirring occasionally, until pasta is tender.
- Stir in the cooked steak and shredded cheese until melted and combined.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use pre-cooked steak or leftover beef to save time.
- For a spicier version, add hot peppers or red pepper flakes.
- Swap pasta for cooked cauliflower for a low-carb option.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg