Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth, low sodium
  • 1 cup heavy cream
  • 8 oz cavatappi or rotini pasta, uncooked
  • 1 tsp Worcestershire sauce
  • 1 1/2 cups provolone cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat until shimmering. Add sliced steak in a single layer and sear without moving for 2 minutes. Flip and cook for 1 more minute, then remove beef to a plate.
  2. In the same skillet, add sliced onions, green and red bell peppers, and mushrooms. Sauté for 5-7 minutes until onions are translucent and peppers have softened. Stir in minced garlic and cook for 30 seconds.
  3. Pour in beef broth and Worcestershire sauce, scraping the bottom of the pan to deglaze. Stir in heavy cream and uncooked pasta.
  4. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
  5. Remove from heat and stir in the shredded provolone and grated Parmesan cheese until melted and smooth. Fold in the seared steak and garnish with chopped parsley.