Creamy Steak and Cheese Pasta (Print Version)
# Ingredients:
→ Base
01 -
8 oz elbow noodles
02 -
1 lb thinly sliced steak (ribeye or sirloin)
→ Vegetables
03 -
1 green bell pepper, sliced
04 -
1 onion, sliced
05 -
2 cups sliced mushrooms
06 -
2 cloves garlic, minced
07 -
Fresh parsley, chopped (optional)
→ Sauce & Cheese
08 -
2 cups beef broth
09 -
1 cup heavy cream
10 -
2 cups shredded provolone cheese
11 -
1 tablespoon Worcestershire sauce
→ Seasonings & Oil
12 -
2 tablespoons olive oil
13 -
Salt and pepper to taste
# Instructions:
01 -
Cook elbow noodles according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Season and cook steak slices until browned, then set aside.
03 -
In the same skillet, cook bell pepper, onion, and mushrooms until softened. Add garlic and cook briefly.
04 -
Return steak to skillet. Add beef broth, Worcestershire sauce, and cream. Simmer until slightly thickened.
05 -
Add pasta and provolone cheese, stirring until melted and creamy. Season to taste and garnish with parsley.
# Notes:
01 -
Add crushed red pepper flakes for extra heat
02 -
Can substitute steak with chicken or tofu