Description
A delicious creamy penne pasta dish with tender ribeye steak and colorful bell peppers.
Ingredients
Scale
- 8 oz penne pasta
- 1 lb thinly sliced ribeye steak
- 1 cup diced bell peppers (mixed colors)
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 8 oz cream cheese
- 2 cups shredded provolone cheese
- 1 cup low-sodium beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté onions and bell peppers until soft.
- Increase heat and add the sliced steak; cook for about 3–5 minutes until browned but tender.
- Lower heat, stir in cream cheese until melted, then gradually add provolone cheese while stirring until smooth.
- Add the cooked pasta and beef broth; mix well until heated through and coated in sauce.
- Serve immediately, garnished with extra cheese if desired.
Notes
- This dish can be customized with different vegetables according to your preference.
- For added flavor, consider adding Italian seasoning or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg