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Tara Weaver: "My family loves this recipe I use cheesesteak and…" Read More
10Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (divided)
- 1 cup bell pepper (seeded and diced)
- 1/2 cup onion (diced)
- 2 tsp. house seasoning (Blend - divided)
- 3 cloves garlic (minced)
- 1 1/2 lb. ribeye (boneless, thinly sliced)
- 15 oz. Bertolli® Alfredo Sauce (Organic Creamy)
- 1 lb. pasta (cooked and drained)
- 1/2 cup pasta cooking water (reserved)
- 5 slices provolone cheese
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Reviews(4)
Tara Weaver a year ago
My family loves this recipe I use cheesesteak and let out the onions and peppers and it’s still delicious!
Kris 3 years ago
Too rich for me (made my own Alfredo). Husband liked it but I would leave out the provolone if I made it again.
Bree 4 years ago
This is one of my and my boyfriend’s favorite recipes! It’s relatively easy and super tasty! I’ve made it multiple times, a few times subbing sirloin as it’s cheaper (I trim the fat off and find it to be just a bit tougher but still delicious) and every time it’s a hit!
Tina 4 years ago
Fantastic meal!!! I would definitely recommend this as an easy, yummy weeknight meal. Definitely getting fresh mushrooms for next time.