Ingredients
12 oz penne or rotini pasta
1 lb thinly sliced beef (ribeye or sirloin)
2 tbsp olive oil
1 green bell pepper, diced
1 small onion, diced
8 oz mushrooms, sliced
3 garlic cloves, minced
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1 cup heavy cream
1 1/2 cups shredded provolone cheese
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add sliced beef, season with salt and pepper, and cook until browned. Remove and set aside.
In the same skillet, sauté bell pepper, onion, and mushrooms until softened. Add garlic and cook for 1 more minute.
Push veggies to one side, melt butter on the other side of the skillet, then whisk in flour. Slowly pour in beef broth and heavy cream, stirring constantly until smooth and thickened.
Add provolone cheese and stir until melted. Return cooked beef to the skillet, then add pasta and toss to coat in the cheesy sauce.
Garnish with chopped parsley and serve warm.