Ingredients

Method

1. 1

   Heat butter or oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

2. 2

   Add the sliced steak to the pot. Season generously with salt, pepper, and Italian seasoning.

3. 3

   Cook the steak, stirring occasionally, until it's browned.

4. 4

   Once the steak is cooked through, use tongs to remove it from the pot and set it aside in a separate dish.

5. 5

   To the same pot, add the sliced mushrooms, onions, and bell peppers.

6. 6

   Sauté the vegetables until they are softened, about 5-7 minutes. Once cooked, remove them from the pot and set them aside with the steak.

7. 7

   Pour the beef broth into the empty pot, scraping up any browned bits from the bottom.

8. 8

   Stir in the heavy whipping cream, followed by the uncooked pasta.

9. 9

   Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

10. 10

    Once the pasta is cooked, remove the lid and place the slices of provolone cheese on top.

11. 11

    Place the lid back on for a minute or two to allow the cheese to melt into the pasta.

12. 12

    Add the cooked steak and vegetables back into the pot with the cheesy pasta.

13. 13

    Stir everything together until well combined.

14. 14

    Serve the pasta hot, garnished with fresh chopped parsley.