Savory beef, peppers, and cheese meld with tender pasta for a rich, satisfying main inspired by Philly flavors.
# What You'll Need:
→ 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, for garnish (optional)
# How to Make It:
01 - In a large pot, cook the pasta in salted boiling water until al dente. Drain 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 2–3 minutes until lightly browned. Transfer to a plate and set aside.
03 - In the same skillet, add remaining olive oil. Sauté onions and bell peppers for 5–7 minutes until softened, then add garlic and cook for 1 minute.
04 - Return steak to the skillet with sautéed vegetables. Add Worcestershire sauce, toss to combine, then remove from heat.
05 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until thickened, about 3–4 minutes.
06 - Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until fully melted and smooth. Season with salt and black pepper.
07 - Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss until evenly coated and heated through. Serve immediately, garnished with chopped parsley if desired.
