- Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes.
- Add the bell pepper, onion, mushrooms, and garlic to the skillet. Cook, stirring frequently, until the vegetables are tender and the beef is cooked through.
- Pour in the beef broth and simmer for 2-3 minutes, allowing the flavors to blend.
- Stir in the heavy cream and cook for another 2 minutes.
- Add the cooked pasta to the skillet and toss to combine with the beef and vegetable mixture.
- Sprinkle shredded provolone cheese over the pasta mixture and stir until melted and well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional shredded cheese if desired.
- Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 480 kcal | Servings: 4 servings
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