INGREDIENTS
1 1/2 lb
ribeye steak (approximately), fat trimmed and meat sliced into thin strips
1
onion, cut in half and thinly sliced
1
green pepper, thinly sliced
1
box whole wheat penne pasta (1 pound)
32 oz
box beef stock (4 cups)
1 cup
water
1/2 cup
light sour cream
1/2 cup
reduced fat cream cheese (4 oz)
4
slices provolone cheese