Ingredients
– 12 ounces of fettuccine or your favorite pasta
– 1 pound of flank steak, thinly sliced
– 2 tablespoons of olive oil
– 1 cup of sliced bell peppers (I usually go with a mix of red and green)
– 1 small onion, thinly sliced
– 3 cloves of garlic, minced
– 2 cups of beef broth
– 1 cup of heavy cream
– 1 ½ cups of provolone cheese, shredded
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot for boiling pasta
– Large skillet or sauté pan
– Colander for draining pasta
– Wooden spoon or spatula
– Measuring cups and spoons
– Knife and cutting board
Step-by-Step Instructions
Let’s get cooking! Start by boiling a large pot of salted water and cook the pasta according to the package instructions until al dente. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. I love the sizzle when the oil hits the pan! Add the sliced steak and season it with salt and pepper. Sauté for about 3-4 minutes until the beef is browned but not cooked through. When I do this, the aroma of the steak mingling with the pepper is simply divine. (See the next page below to continue steps…)