# 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 pasta according to package instructions until al dente. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the sliced steak with salt and pepper, then cook for 2-3 minutes until browned. Remove from skillet and set aside.
03 - Add remaining 1 tablespoon olive oil to the skillet. Sauté onions and bell peppers for 5-7 minutes until softened, then add garlic and cook an additional 1 minute.
04 - Return steak to the skillet with vegetables. Stir in Worcestershire sauce, then remove from heat.
05 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until thickened, about 3-4 minutes.
06 - Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt and pepper.
07 - Add the cooked pasta and beef-vegetable mixture to the cheese sauce. Toss gently to combine and heat through.
08 - Plate immediately and garnish with chopped parsley if desired.
