# Required Ingredients:
→ Pasta
01 - 12 ounces penne or rigatoni
→ 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 garnish)
# Preparation Steps:
01 - Boil pasta in salted water until al dente, drain and set aside.
02 - Heat 1 tablespoon olive oil over medium-high heat, season sliced steak with salt and pepper, cook for 2-3 minutes until browned, then remove from skillet.
03 - Add remaining olive oil to skillet, sauté onions and bell peppers for 5-7 minutes until softened, add garlic and cook 1 minute.
04 - Return steak to skillet, stir in Worcestershire sauce, then remove from heat.
05 - In a saucepan, melt butter over medium heat, whisk in flour and cook 1 minute. Gradually add milk, whisking constantly until thickened (3-4 minutes).
06 - Lower heat, stir in provolone, mozzarella, and Parmesan until melted and smooth. Season with salt and pepper.
07 - Add pasta and steak-vegetable mixture to cheese sauce, toss to combine and heat through.
08 - Serve immediately, garnished with chopped parsley if desired.
