Creamy cheese sauce coats pasta, beef, peppers, and onions for a hearty, satisfying main dish.
# 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 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly 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 cook for 2 to 3 minutes until browned. Transfer steak to a plate and keep warm.
03 - Add remaining tablespoon olive oil to the skillet. Sauté onions and bell peppers for 5 to 7 minutes until tender. Add minced garlic and cook for 1 additional minute.
04 - Return cooked steak to the skillet with vegetables. Stir in Worcestershire sauce, removing the pan from heat once integrated.
05 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, then slowly incorporate milk while whisking until mixture thickens, about 3 to 4 minutes.
06 - Reduce heat to low. Add provolone, mozzarella, and Parmesan cheese, stirring until melted and sauce is smooth. Season with salt and black pepper.
07 - Add cooked pasta and steak-vegetable mixture to the cheese sauce. Toss well to coat evenly and heat through over low heat.
08 - Transfer to serving plates and garnish with fresh parsley if desired. Serve immediately.
