Beef, peppers, and cheese sauce blend perfectly with pasta for a warm, 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 (optional garnish)
# Directions:
01 - Boil pasta in a large pot of salted water until al dente following package directions. Drain thoroughly and set aside.
02 - In a large skillet over medium-high heat, add 1 tablespoon olive oil. Sear sliced steak with a pinch of salt and black pepper for 2 to 3 minutes until just browned. Transfer steak to a plate and reserve.
03 - In the same skillet, pour in the remaining olive oil. Add onion and bell peppers, cooking for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Return cooked steak to the skillet with vegetables. Add Worcestershire sauce, stir gently to incorporate, then remove skillet from heat.
05 - In a saucepan over medium heat, melt butter. Whisk in flour; cook for 1 minute to eliminate raw taste. Gradually add milk, whisking constantly until thickened, approximately 3 to 4 minutes.
06 - Lower heat and add shredded provolone, mozzarella, and Parmesan cheeses. Stir until sauce is smooth and fully melted. Season with salt and pepper.
07 - Add cooked pasta and the beef-vegetable mixture to the saucepan containing cheese sauce. Toss well to coat the ingredients evenly and warm through.
08 - Divide among plates and garnish with fresh chopped parsley if desired. Serve immediately.
