Directions
- 1Add minced garlic to a large pot or Dutch oven sprayed with oil over medium-high heat.
- 2Add steak, salt, pepper, and Italian seasoning to the pot.
- 3Cook thoroughly and then remove the steak from the pot, setting it aside.
- 4Add mushrooms, onions, and bell peppers to the same pot.
- 5Once sautéed, set the vegetables aside with the steak.
- 6Add beef broth to the pot, scraping any browned bits from the bottom of the pan.
- 7Add heavy whipping cream and the noodles of your choice to the pot.
- 8Top with provolone cheese.
- 9Add the cooked steak and peppers back into the pot.
- 10Stir everything together to combine.
Ingredients
- 1 tablespoon minced garlic
- 1 lb skirt steak
- Italian seasoning
- salt
- pepper
- 1 cup white mushrooms
- 1 medium sweet yellow onion
- 1 yellow bell pepper
- 1 red bell pepper
- 1 orange bell pepper
- 3.5 cups beef broth
- 0.5 cup heavy cream
- 0.5 cup water
- 8 oz protein pasta
- 4 slices provolone cheese
Equipment
large potdutch oventongsbaking dish
Tips
- Add steak to pot in a single layer and cook undisturbed until browned, about 2 minutes.
- Stir and continue to cook until no longer pink, 1 to 2 minutes more.
- When adding beef broth, scrape any browned bits from the bottom of the pan.
- Add uncooked pasta in a single layer and cover and cook, stirring occasionally, until pasta is al dente and sauce is thickened, 10 to 12 minutes.
- Stir in provolone until melted.
- Return beef mixture to skillet and toss until coated.
- Protein pasta of choice (Barilla brand recommended).
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