Penne tossed with tender beef, peppers, onions, and a rich creamy cheese sauce.
# What You'll Need:
→ 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 - 1½ cups whole milk
10 - 1 cup shredded provolone cheese
11 - ½ cup shredded mozzarella cheese
12 - ¼ cup grated Parmesan cheese
13 - ½ tsp salt
14 - ¼ tsp black pepper
→ Other
15 - 2 tbsp olive oil
16 - 1 tbsp Worcestershire sauce
17 - Fresh parsley, chopped (optional garnish)
# Method:
01 - Boil salted water in a large pot and cook pasta until al dente according to package instructions. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season steak with salt and pepper, then cook 2-3 minutes until browned. Remove and set aside.
03 - Add remaining tablespoon olive oil to the skillet. Sauté onions and bell peppers 5-7 minutes until softened. Add garlic and cook 1 minute more.
04 - Return steak to skillet with vegetables. Stir in Worcestershire sauce, then remove from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring until thickened, 3-4 minutes.
06 - Reduce heat to low. Stir in provolone, mozzarella, and Parmesan until smooth. Season with salt and pepper.
07 - Add pasta and beef-vegetable mixture to cheese sauce. Toss gently and warm through.
08 - Plate immediately and garnish with chopped parsley if desired.
