Description
This yummy casserole has tender beef, peppers, onions, and super creamy cheese sauce mixed with pasta for the ultimate comfort food.
Ingredients
Scale
- 1 pound pasta (penne, rigatoni or elbow macaroni)
- 1.5 pounds ribeye steak, thinly sliced
- 2 medium green bell peppers, sliced
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1 cup beef broth
- ½ cup heavy cream
- 2.5 cups provolone cheese, shredded (divided)
- ½ cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Boil salted water and cook penne pasta for 8 minutes until firm, then drain and set aside.
- Heat olive oil in a skillet on high and cook sliced ribeye for 3 minutes until brown.
- Season the beef with salt and pepper, take it out, and put it aside for later.
- Add butter to the skillet and cook the bell peppers and onions for 5 minutes until soft.
- Mix in minced garlic and cook for 30 seconds, then turn the heat to medium.
- Add cream cheese to veggies and stir, then pour in beef broth and heavy cream.
- Let the sauce bubble for 2 minutes, then add the pasta, beef, and provolone cheese back in.
- Pour everything into the baking dish, add more provolone and mozzarella on top, and cover with foil.
- Bake covered at 375°F for 20 minutes, take off foil, and bake 8 more minutes.
- Let the casserole sit for 5 minutes so the sauce can thicken up before you serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 585
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg