One-Pan Cheesy Steak & Pepper Pasta

Ingredients

• 1.5 lb sirloin steak (thinly sliced)
• 12 oz penne pasta (uncooked)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow or orange bell pepper (sliced; choose yellow or orange)
• 1 small onion (sliced)
• 3 cloves garlic (minced)
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cup beef broth
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 0.5 tsp Italian seasoning
• 0.5 tsp black pepper
• 0.5 tsp salt
• 1.5 cup cheddar cheese (shredded)
• 1 cup mozzarella or provolone cheese (shredded; choose mozzarella or provolone)
• 2 tbsp parsley (chopped)

Steps

1. 1

   Season the thinly sliced sirloin evenly with the garlic powder, onion powder, smoked paprika, salt, and black pepper.

2. 2

   Heat the olive oil in a large, deep skillet over medium-high heat.

3. 3

   Working in batches, add the steak to the hot skillet and sear for 1–2 minutes per side. Transfer the seared steak to a plate and set it aside.

4. 4

   Add the butter, sliced onion, and sliced bell peppers to the skillet. Cook for 4–5 minutes, until the vegetables are slightly tender.

5. 5

   Stir in the minced garlic and cook for 30 seconds.

6. 6

   Pour in the beef broth, heavy cream, and Worcestershire sauce.

7. 7

   Add the Italian seasoning and bring the mixture to a gentle boil.

8. 8

   Stir in the uncooked penne, reduce the heat to medium-low, and cover the skillet.

9. 9

   Cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

10. 10

    Return the seared steak and any accumulated juices to the skillet.

11. 11

    Stir in the shredded cheddar and mozzarella or provolone until the cheeses have melted and the sauce is creamy.

12. 12

    Cook uncovered for 2–3 minutes, until the sauce thickens and coats the pasta.

13. 13

    If the sauce becomes too thick, add a splash of additional beef broth or heavy cream; the source does not specify an amount.

14. 14

    Garnish with the chopped parsley and serve hot.

Notes

The source says 5–6 servings; servings is recorded as 6. The amount of extra broth or cream for thinning is unspecified. The steak ingredient line ends with an ellipsis, but its quantity and preparation are stated.

Nutrition per serving

• main
• dinner
• one-pan
• pasta
• beef
• comfort food
• stovetop