A hearty dish featuring tender beef, sautéed peppers and onions, tossed with pasta and creamy cheese sauce.
# Components:
→ Pasta
01 - 12 oz penne or rigatoni
→ 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 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the sliced steak with salt and black pepper, then cook for 2 to 3 minutes until just browned. Remove the beef from the skillet and set aside.
03 - Add the remaining 1 tablespoon of olive oil to the skillet. Sauté onions and bell peppers for 5 to 7 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Return the seared beef to the skillet with the vegetables. Stir in Worcestershire sauce then remove the skillet from heat.
05 - In a separate saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute. Gradually whisk in whole milk, stirring constantly until the sauce thickens, about 3 to 4 minutes.
06 - Reduce heat to low and stir in provolone, mozzarella, and Parmesan cheeses until fully melted and smooth. Season the sauce with salt and black pepper to taste.
07 - Add the cooked pasta and beef-vegetable mixture into the cheese sauce. Toss everything thoroughly to combine and heat through evenly.
08 - Serve immediately, garnished with chopped fresh parsley if desired.
