Steak: 1 lb Sirloin or Ribeye steak, cut into bite-sized strips or cubes.
Vegetables: 1 green bell pepper (sliced), 1 onion (diced), and 3 cloves of garlic (minced).
The Sauce: 2 cups heavy cream, 1 cup shredded Mozzarella or Provolone cheese, and 2 tbsp butter.
Toppings: Crispy beef bacon bits (optional, as seen in the photo).
Seasoning: Salt, black pepper, garlic powder, and a pinch of paprika.
Instructions
Boil the Pasta: Cook the penne in a large pot of salted boiling water until al dente. Drain and set aside.
Sear the Steak: In a large skillet over high heat, melt 1 tbsp of butter with a splash of oil. Add the steak pieces, season with salt, pepper, and paprika. Sear until browned and cooked through. Remove the steak from the pan and set it aside.
Sauté the Veggies: In the same skillet, add the remaining butter. Sauté the onions and green peppers until softened and slightly charred. Add the minced garlic and cook for 1 more minute until fragrant.
Make the Creamy Sauce: Pour the heavy cream into the skillet with the vegetables. Bring to a light simmer. Lower the heat and stir in half of the cheese until melted and smooth.
Combine: Toss the cooked pasta and the seared steak back into the skillet. Mix well until every piece of pasta is coated in the creamy sauce.
The Cheese Pull: Sprinkle the remaining cheese over the top. Cover the skillet for 1-2 minutes until the cheese is perfectly melted and stretchy.
Serve: Garnish with crispy bacon bits if desired and serve immediately while hot.
