| Prep Time | 10 |
| Cook Time | 45 Minutes |
| Servings |
People
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Ingredients
- 12 oz Pasta Cavapatti or whatever the hell its called or similar
- 4 cups Water
- 2 cups Beef Broth
- 1 lbs Shaved Steak
- 2 tbsp Butter divided
- 1 each Yellow Onion diced (about 1 cup)
- 1 each Green Pepper (diced about 1 cup)
- 2 cloves Garlic Fresh minced
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1/2 teaspoon thyme
- 8 ounces Cream Cheese
- 1 cup Sour Cream
- 8 slices Provolone Cheese
- 2 tbsp Parsley for garnish
Ingredients
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Instructions
- Preheat the oven to 350 F (176 C).
- Add the beef broth and water to a large dutch oven and bring to a boil. Once boiling, add the pasta and cook to al dente, according to the package instructions. Reserve 3/4 cup of the starchy pasta water before draining.
- Return the pot to the stove and turn the temperature to medium-high heat. Melt 1 Tablespoon of butter, then add in the steak slices and cook for 3 minutes, flipping halfway through. Remove the steak from the pot and set aside.
- Turn the heat down to medium, and add the other Tablespoon of butter to the Dutch oven. Once the butter has melted, add the onions and green pepper. Saute for about 4 minutes, or until the onions are starting to turn translucent. Add in the garlic, thyme, sea salt, onion powder, and black pepper. Saute for 1 more minute, or until the garlic is aromatic.
- Add the cubed cream cheese and reserved pasta water and stir until the cream cheese has melted (about 3 minutes).
- Add the sour cream and mix. Then add the cooked pasta and cooked steak and gently stir until well combined. Place the provolone slices evenly over the pasta. Transfer the Dutch oven to the preheated oven and bake until the cheese has melted (about 15 minutes). Turn the oven to broil. Broil the pasta for about 4 minutes (or until the cheese is golden brown and bubbly).
- Carefully remove from the oven, garnish with diced parsley, and serve.