Ingredients
Scale
- 1 lb beef stew tips or sirloin steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
- 8 oz egg noodles or any pasta of your choice
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup provolone cheese, shredded (or more, depending on preference)
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef tips and cook for about 5-7 minutes, browning them on all sides. Once browned, remove the beef from the skillet and set it aside.
- In the same skillet, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
- Add the beef broth, Worcestershire sauce, Dijon mustard, paprika, garlic powder, salt, and pepper to the skillet. Stir to combine and bring to a simmer.
- Return the beef to the skillet, and add the uncooked noodles. Stir everything together to ensure the noodles are submerged in the liquid.
- Cover the skillet, reduce the heat to low, and simmer for about 10-12 minutes, or until the noodles are tender and the liquid is mostly absorbed. Stir occasionally to prevent the noodles from sticking to the bottom.
- Once the noodles are cooked and the beef is tender, sprinkle the shredded provolone cheese on top. Cover the skillet again and let it sit for a couple of minutes until the cheese melts.
- Garnish with chopped parsley if desired, and serve hot.
Notes
Broth Flavor: Adjust the flavor by using low-sodium beef broth to control the salt levels, and you can even use a beef bouillon cube dissolved in water if you prefer more concentrated flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
