Ingredients
Scale
- 10 ounces fettuccine pasta
- 1 pound sirloin or ribeye steak, thinly sliced
- 8 ounces fresh mushrooms, sliced
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1 cup provolone cheese, shredded
Instructions
- Cook the fettuccine in salted boiling water until al dente; drain.
- In a skillet over medium-high heat, cook the seasoned steak until browned; remove from skillet.
- Sauté mushrooms, bell pepper, and onion in the same skillet until softened. Stir in garlic for an added kick.
- In a saucepan, melt butter and whisk in flour to create a roux. Gradually add heavy cream and cream cheese until smooth.
- Add provolone cheese to the sauce until melted. Combine with cooked fettuccine and steak.
- Toss everything together and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg