Tender beef, peppers, onions, and creamy cheese sauce tossed with pasta for a hearty, comforting meal.
# Components:
→ Pasta
01 - 12 ounces penne or rigatoni
→ Beef
02 - 1 pound thinly sliced ribeye or sirloin steak
→ Vegetables
03 - 1 medium yellow onion, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 2 cloves garlic, minced
→ Cheese Sauce
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 1 1/2 cups whole milk
10 - 1 cup shredded provolone cheese
11 - 1/2 cup shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Other
15 - 2 tablespoons olive oil
16 - 1 tablespoon Worcestershire sauce
17 - Fresh parsley, chopped, for garnish (optional)
# Directions:
01 - Cook penne or rigatoni in a large pot of salted boiling water following package directions until al dente. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and sear for 2 to 3 minutes until just browned. Transfer steak to a plate.
03 - Add remaining olive oil to skillet. Sauté onions and bell peppers for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
04 - Return steak to skillet with vegetables, add Worcestershire sauce, and stir to combine. Remove from heat.
05 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in whole milk, stirring constantly until thickened, about 3 to 4 minutes.
06 - Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheeses until melted and incorporated. Season sauce with salt and black pepper.
07 - Add cooked pasta and beef-vegetable mixture to cheese sauce. Toss gently until evenly coated and heated through.
08 - Transfer to serving plates and garnish with chopped parsley if desired. Serve immediately.
