Ingredients
Scale
- 12 oz pasta (penne or rigatoni)
- 1 lb thinly sliced beef steak
- 1 cup sliced green bell peppers
- 1 cup sliced onions
- 2 cloves garlic, minced
- 1 cup shredded provolone or mozzarella cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook pasta in salted water until al dente, drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced beef and cook until browned, about 3-4 minutes.
- Stir in onions, green peppers, and garlic; sauté until vegetables are tender.
- Reduce heat to low, add cooked pasta and shredded cheese, stirring until cheese melts and coats the pasta.
- Season with salt and pepper. Garnish with chopped parsley before serving.
Notes
- You can substitute with ground beef or chicken.
- For extra flavor, add a splash of Worcestershire sauce.
- Use gluten-free pasta for gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: All
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 95mg