Made by AnnMarie

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Thinly sliced steak, sweet peppers, mushrooms, and onion come together with pasta in a creamy provolone sauce. The pasta cooks directly in the broth, keeping this hearty dinner in one pot.

Directions

1. Season and sear the steak. Season the skirt steak with Italian seasoning, salt, and black pepper to taste. Lightly coat a large pot or Dutch oven with cooking oil spray and heat over medium-high heat. Arrange the steak in a single layer, working in batches if needed. Sear undisturbed for about two minutes, then turn and cook for another one to two minutes. Transfer to a bowl.
2. Cook the vegetables. Reduce the heat to medium. Add the mushrooms, onion, and yellow, red, and orange bell peppers to the same pot and cook until softened. Stir in the garlic for the final 30 seconds, then transfer the vegetables to the bowl with the steak.
3. Build the sauce. Pour the beef broth into the pot and scrape up the browned bits. Stir in the heavy cream and water, then bring to a gentle simmer.
4. Cook the pasta. Stir in the uncooked protein pasta. Cover and simmer, stirring occasionally, until al dente, about 10–12 minutes or according to the pasta’s cooking needs. If the sauce is still loose once the pasta is tender, uncover and simmer briefly to reduce.
5. Melt the cheese. Reduce the heat to low and stir in the torn provolone until melted.
6. Combine and serve. Return the steak, vegetables, and any resting juices to the pot. Toss gently until coated and warmed through, then taste and adjust the seasoning before serving.

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