Ingredients
- 12 oz of pasta (I like penne or rotini)
- 1 lb of thinly sliced steak (sirloin or flank steak works great)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup shredded provolone cheese
- ½ cup cream cheese
- 1 cup beef broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Large pot for boiling pasta
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions
Let’s get started on this scrumptious dish! First, I bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. While that’s cooking, I heat olive oil in a large skillet over medium-high heat. Once the oil is hot, I add the onions and bell peppers, sautéing them until they’re tender and aromatic—about 5 minutes. The smell of those sizzling veggies is one of my absolute favorites! (See the next page below to continue steps…)