Ingredients:
1 lb rigatoni or penne pasta
1 lb thinly sliced steak (such as ribeye or sirloin), cut into small strips
2 tablespoons olive oil
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
Salt and black pepper, to taste
1 teaspoon Worcestershire sauce
1 cup beef broth
1 cup heavy cream
2 cups shredded provolone cheese
1/2 cup shredded mozzarella cheese
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Cook the Steak:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the steak strips with salt and pepper, then add to the skillet. Sear the steak for 2-3 minutes until browned. Remove the steak from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add another tablespoon of olive oil. Add the sliced onion and bell peppers. Sauté for 4-5 minutes, or until they start to soften.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Sauce:
Return the steak to the skillet with the vegetables. Add Worcestershire sauce and beef broth, stirring well to combine.
Pour in the heavy cream and bring the mixture to a simmer. Cook for 3-4 minutes until slightly thickened.
Combine with Pasta and Cheese:
Add the cooked pasta to the skillet, stirring to combine with the steak and veggies. Sprinkle in the shredded provolone and mozzarella cheeses, stirring until melted and the pasta is coated in a creamy, cheesy sauce.
Serve:
Garnish with fresh parsley if desired, and serve hot.
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