Satisfy cravings with beef, peppers, and cheese sauce tossed with pasta for a savory, comforting main dish.
# Components:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Beef
02 - 1 lb 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 tbsp unsalted butter
08 - 2 tbsp 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 tsp salt
14 - 1/4 tsp black pepper
→ Other
15 - 2 tbsp olive oil
16 - 1 tbsp Worcestershire sauce
17 - Fresh parsley, chopped (optional, for garnish)
# Directions:
01 - Cook penne or rigatoni in a large pot of salted boiling water per package instructions until al dente. Drain and set aside.
02 - Warm 1 tablespoon olive oil in a large skillet over medium-high. Add steak, season with salt and pepper, and cook 2–3 minutes until browned. Transfer steak to a plate.
03 - Pour remaining 1 tablespoon olive oil into the skillet. Sauté onions and bell peppers 5–7 minutes until tender. Add garlic and cook 1 minute longer.
04 - Return steak to skillet with vegetables. Stir in Worcestershire sauce, mixing evenly. Remove pan from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute. Gradually add milk, whisking constantly until thickened, about 3–4 minutes.
06 - Lower heat. Add shredded provolone, mozzarella, and Parmesan; stir until melted and smooth. Season with salt and black pepper.
07 - Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss gently to coat and reheat through.
08 - Plate immediately and garnish with chopped parsley if desired.
