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In a large pot of salted boiling water, cook the pasta according to package directions. Drain and set aside.
Sear the Steak:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt, pepper, and paprika, and cook until browned. Remove from the skillet and set aside.
Sauté Vegetables:
In the same skillet, add another tablespoon of olive oil. Sauté the onions and green peppers (if using) until soft and caramelized, about 6–8 minutes. Add garlic and cook for another 1 minute.
Build the Sauce:
Deglaze the pan with Worcestershire sauce and beef broth. Stir in the heavy cream and bring to a simmer. Let it cook for 2–3 minutes until slightly thickened.
Melt the Cheese:
Reduce heat to low. Stir in provolone (or mozzarella) and Parmesan until melted and creamy.
Combine:
Add the cooked pasta and steak back into the skillet. Toss everything together until evenly coated and heated through.
Serve:
Garnish with fresh parsley and serve hot. Enjoy that rich, cheesy, steak-filled bite in every forkful!
Serving and Storage Tips:
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