Description
This hearty skillet combines tender leftover prime rib with colorful bell peppers, creamy cheese, and perfectly cooked pasta for a comforting, flavorful meal. Perfect for cozy family dinners or using up leftover roast beef, it brings bold Southwest flavors to your table with minimal effort.
Ingredients
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8 ounces pasta (penne, rotini, or shells)
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 green bell pepper, diced
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2 cups cooked prime rib, thinly sliced
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1 cup cherry tomatoes, halved
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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½ teaspoon cumin
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½ teaspoon black pepper
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½ teaspoon salt (adjust to taste)
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1 cup heavy cream
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1 cup shredded sharp cheddar cheese
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½ cup shredded Monterey Jack cheese
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¼ cup chopped fresh cilantro
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2 green onions, sliced (optional for garnish)
Instructions
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Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
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Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
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Add the diced red, yellow, and green bell peppers. Sauté until slightly tender but still crisp, about 4–5 minutes.
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Stir in the thinly sliced prime rib and cook for 2–3 minutes, just until heated through.
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Sprinkle chili powder, smoked paprika, cumin, salt, and black pepper over the meat and vegetables. Stir well to combine and let spices bloom for a minute.
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Add cherry tomatoes and heavy cream. Reduce heat to low and simmer for 3–4 minutes until slightly thickened.
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Gradually stir in cheddar and Monterey Jack cheese until melted and the sauce is creamy.
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Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
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Garnish with chopped cilantro and green onions, if desired. Serve immediately.
Notes
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Use tender leftover prime rib for the best texture and flavor.
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Adjust chili powder for milder or spicier heat.
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Substitute or add vegetables such as zucchini, corn, or black beans for variety.
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Cheese options can be customized; pepper jack adds extra Southwest flavor.
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Can be prepared a day ahead and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes