Bring a large pot of water to a boil and cook the pasta according to package directions. Drain the pasta and set aside.
Heat 1 TBSP of olive oil in a large saute pan over medium-high heat.
Add the sliced steak to the pan and season generously with salt & pepper. Cook, stirring often, until browned, 2 to 3 minutes. Transfer the steak to a plate and set aside.
Wipe out the pan and place back on the stove over medium-high heat. Add 1 TBSP of olive oil, the bell pepper, and mushrooms then season with a little salt & pepper. Cook, stirring often, until the mushrooms brown and the peppers begin to soften, about 7 minutes.
Take the pan off the heat and stir in the pasta and steak then stir in the provolone cheese until melted.
Taste and season with additional salt & pepper if needed.
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