Ingredients
Scale
- Beef: 10 oz ribeye or sirloin (sliced thinly)
- Cheese: 1 cup provolone cheese (freshly sliced or grated)
- Cheese: 1/2 cup Parmesan cheese (freshly grated)
- Pasta: 10 oz dry pasta (cavatappi, ziti, penne, or rigatoni)
- Broth: 1 cup low-sodium beef broth
- Pasta water: 1 cup reserved from cooking pasta
- Vegetables:
- 1 yellow onion (thinly sliced)
- 1 bell pepper (sliced)
- 1/2 cup mushrooms (quartered, optional)
- 2 cloves garlic (minced)
- Seasonings: Salt, black pepper, Worcestershire sauce (optional)
Instructions
- Prep the Beef: Freeze the beef for 15-20 minutes to make slicing easier. Slice thinly against the grain.
- Brown the Meat: Heat a large pan over medium-high heat. Add beef in small batches, seasoning with salt and pepper. Cook for 5-7 minutes until browned, then set aside.
- Cook the Vegetables: In the same pan, heat oil and add sliced onions. Cook for 5 minutes until browned. Add bell peppers and cook for 2-3 minutes, then add garlic and cook for 30 seconds.
- Combine Beef and Vegetables: Return the beef to the pan with the sautéed vegetables. Add beef broth and bring to a boil.
- Cook the Pasta: Add uncooked pasta to the pan, cover, and cook for 15-20 minutes, stirring occasionally, until pasta absorbs most of the liquid and is tender.
- Add Cheese: Stir in half of the provolone and Parmesan cheese until melted and creamy. Add remaining cheese on top and broil for 2-3 minutes until golden-brown.
- Serve: Stir to combine and serve with fresh herbs, extra cheese, and your favorite sides.
Notes
- Cheese Options: For a creamy texture, you can use mozzarella or Gouda, but fresh cheese works best for smooth melting.
- Vegetable Variations: Add fresh spinach, tomatoes, or sautéed mushrooms for extra flavor.
- Pasta Tip: Undercook the pasta by 1 minute to ensure it cooks perfectly in the final step.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free