# Components:
→ Pasta
01 - 12 ounces penne or rigatoni pasta
→ Beef
02 - 1 pound 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 tablespoons unsalted butter
08 - 2 tablespoons 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 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Other
15 - 2 tablespoons olive oil
16 - 1 tablespoon Worcestershire sauce
17 - Fresh parsley, chopped (optional)
# Directions:
01 - Cook pasta in a large pot of salted boiling water 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 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 skillet. Sauté onions and bell peppers for 5-7 minutes until softened. Add garlic and cook for 1 additional minute.
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 for 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 3-4 minutes.
06 - Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
07 - Add cooked pasta and beef-vegetable mixture to cheese sauce. Toss thoroughly to combine and heat through.
08 - Plate immediately and garnish with chopped parsley if desired.
