Ingredients
Scale
- 2 Tablespoons Olive oil, divided
- 1 cup Bell pepper, seeded and diced
- ½ cup Onion, diced
- 2 teaspoons All Purpose Seasoning, divided
- 3 cloves Garlic, minced
- 1 ½ pounds Boneless ribeye, thinly sliced
- 15 ounces Creamy alfredo sauce
- 1 pound Pasta, cooked and drained
- ½ cup Reserved pasta cooking water
- 5 slices Provolone cheese
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
- Add onions and peppers, seasoning with 1 teaspoon of All Purpose Seasoning.
- Sauté for 5 minutes until onions and peppers are softened.
- Add garlic, stirring for 30 seconds until fragrant.
- Remove the sautéed peppers, onions, and garlic from the pan and set aside.
- Return the skillet to heat, adding the remaining tablespoon of olive oil.
- Season the beef with the remaining teaspoon of All Purpose Seasoning.
- Sauté the beef for 3-5 minutes until nearly cooked through.
- Turn down the heat to simmer, adding cooked vegetables, Alfredo sauce, and pasta; stir to combine.
- Let the mixture simmer for 10 minutes to meld the flavors. If the sauce is too thick, add reserved pasta water to reach the desired consistency.
- Top with provolone cheese just before serving and cover to allow the cheese to melt.
Notes
For added richness, consider topping with freshly grated Parmesan.
Feel free to customize the vegetables based on your preference, like adding mushrooms or spinach.
Make sure not to overcook the beef to keep it tender.
Nutrition
- Serving Size: 1 serving
- Calories: 678
- Sugar: 2g
- Sodium: 1000mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.