A delicious and hearty dish featuring tender flank steak, vibrant broccoli, and bell peppers, all enveloped in cheesy goodness.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
1 pound flank steak, thinly sliced
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup broccoli florets
1 cup bell peppers, sliced (any color)
1 cup cooked pasta shells
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat olive oil over medium-high heat. Add the sliced flank steak and season with salt and black pepper. Cook for about 3-4 minutes until browned, stirring occasionally. Remove the steak from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add broccoli florets and bell peppers, cooking for another 3-4 minutes until they are tender-crisp.
Return the cooked steak to the skillet, and add the cooked pasta shells. Stir to combine all ingredients.
Sprinkle mozzarella and Parmesan cheese over the mixture. Stir gently until the cheese melts and everything is well combined. If desired, add red pepper flakes for a bit of heat.
Remove from heat and let it cool for a couple of minutes. Serve warm, garnished with fresh parsley.
Notes
For a lighter version, substitute the flank steak with grilled chicken or tofu.
Add a splash of lemon juice or a sprinkle of lemon zest before serving for a fresh flavor boost.