Description
A savory one-pan meal combining tender beef, sautéed peppers, mushrooms, and creamy mozzarella pasta in a rich beef broth sauce—all in one dish for minimal cleanup.
Ingredients
2 tablespoons olive oil
1 yellow onion, sliced
1 red bell pepper, sliced
1 cup mushrooms, sliced
1 pound thinly sliced sirloin or cheesesteak steak
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 cups beef broth
1/2 cup heavy cream
1 tablespoon cornstarch
2 tablespoons worcestershire sauce (alcohol-free if preferred)
12 ounces penne pasta
1 cup mozzarella cheese, shredded
1/2 teaspoon paprika (optional)
Instructions
Heat olive oil in a large sauté pan over medium-high heat.
Add onion, bell pepper, and mushrooms; sauté for 5-6 minutes until softened.
Add sliced beef and cook until browned, about 5-6 minutes.
Mix in garlic powder, salt, pepper, and paprika (if using) while cooking beef.
Stir in beef broth, heavy cream, cornstarch, and worcestershire sauce; bring to a simmer.
Add penne pasta, stir to coat, and simmer for 10-12 minutes until pasta is tender and sauce thickens.
Fold in shredded mozzarella until melted and creamy. Serve immediately.
Notes
Replace mozzarella with provolone or Monterey Jack for different flavor profiles.
Use pre-sliced cheese for faster preparation.
For halal/no animal products, substitute beef with pan-fried eggplant slices.
- Prep Time: 5
- Cook Time: 30
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: American