Ingredients
Scale
- 1 lb. thinly sliced beef
- 1 and ½ tsp. salt, divided
- ¾ tsp. black pepper, divided
- 2 Tbsp. vegetable oil, divided
- 2 green bell peppers, sliced
- 16 oz. mushrooms, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp. paprika
- 1 tsp. dried oregano
- 4 cups low-sodium beef stock
- 1 cup heavy whipping cream
- 12 oz. small shell pasta
- 4 oz. cream cheese
- 8 slices provolone, divided
- Parsley, for garnish
Instructions
- Season the beef generously with ½ teaspoon of the salt and ¼ tsp. of the pepper. Heat 1 tablespoon of the oil in a Dutch oven set over medium-high heat. Add the beef and cook, stirring occasionally until cooked through, about 5 minutes. Transfer it to a plate.
- Add the remaining 1 tablespoon of the oil to the pot. Add the onion, peppers, and mushrooms. Cook until softened, stirring occasionally.
- Add the garlic, paprika, and oregano to the pan. Cook and stir for 30 seconds.
- Add 1 teaspoon salt, ½ teaspoon pepper, stock, and cream. Heat to a simmer, stirring frequently, and then immediately add the pasta.
- Reduce the temperature to keep it at a low simmer stirring often until the pasta is cooked, 10-13 minutes. If the pasta has soaked up a lot of the liquid and seems dry, add an extra ½ cup of stock.
- Once the pasta is cooked, stir in the cooked beef. Heat through.
- Stir in cream cheese, cut in pieces so it melts easier, and 4 slices of provolone cut into pieces. Stir. Smooth out the pasta in the pot.
- Heat your broiler.
- Cut another 4 slices of provolone into pieces and lay in a single layer on top. Broil until the cheese is melted, 2-5 minutes. Garnish with parsley.