Ingredients

– 8 oz pasta (penne or rigatoni)
– 1 lb thinly sliced beef (ribeye or sirloin works best)
– 1 tbsp olive oil
– 1 small onion, diced
– 1 small green bell pepper, diced
– 1 small red bell pepper, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup heavy cream
– 1 tbsp Worcestershire sauce
– 1 cup provolone cheese, shredded
– 1/2 cup mozzarella cheese, shredded
– Salt and pepper to taste
– Fresh parsley, for garnish (optional)

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and set aside.
2. Cook the Beef: In a large skillet, heat olive oil over medium heat. Add the sliced beef and cook until browned, about 4-5 minutes. Remove the beef from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add the diced onion, green bell pepper, red bell pepper, and garlic. Sauté until softened, about 5 minutes.
4. Make the Sauce: Pour in the beef broth, heavy cream, and Worcestershire sauce. Stir well and bring to a simmer.
5. Add Cheese: Stir in the provolone and mozzarella cheese until melted and the sauce is creamy.
6. Combine: Add the cooked pasta and beef back into the skillet. Toss everything together until well coated in the sauce. Season with salt and pepper to taste.
7. Garnish: Sprinkle with fresh parsley if desired and serve hot.

Time & Serving Info
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories per Serving: 550 kcal