Ingredients
Method
Preparation
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced beef, seasoning with salt and pepper, and cook until browned.
- Add the onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are tender.
- Lower the heat and stir in the heavy cream, bringing it to a gentle simmer.
- Add the cooked pasta and mix well until it’s evenly coated.
- Stir in the provolone cheese until it melts and creates a creamy sauce.
- Serve hot, garnished with chopped parsley.
Notes
This dish can be served with a green salad or garlic bread. Leftovers can be stored in an airtight container for up to three days, or frozen for up to two months. Reheat with a splash of cream if needed to restore creaminess. Try adding jalapeños for extra heat or using freshly grated provolone for a creamier texture.