Julie Recipes
Ingredients
8 ounces pasta like penne, fusilli, or elbow macaroni
1 tablespoon olive oil
1 pound ribeye steak thinly sliced
Salt and pepper to taste
Ezoic
1 medium onion sliced
1 green bell pepper sliced
2 cloves garlic minced
1 cup beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 1/2 cups shredded provolone cheese or a mix of provolone and mozzarella
Fresh parsley chopped for garnish
Instructions
Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Steak:
Season the thinly sliced steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook until browned and cooked through. Remove the steak from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the onion and green bell pepper. Sauté until the vegetables are tender and slightly caramelized. Add the minced garlic and cook for another minute until fragrant.
Ezoic
Deglaze and Create the Sauce:
Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Worcestershire sauce, and mustard powder. Bring to a simmer and cook until the sauce starts to thicken.
Combine and Cook:
Add the cooked pasta and browned steak to the skillet with the sauce. Stir well to combine everything and ensure the pasta and steak are coated with the sauce.
Add Cheese:
Reduce the heat to low and stir in the shredded cheese until melted and the sauce is smooth.
Serve:
Once everything is heated through and the cheese is fully melted, remove from heat. Garnish with chopped fresh parsley before serving.
