# What You'll Need:
→ 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, for garnish)
# Method:
01 - Boil pasta in a large pot of salted water following package instructions until al dente, then drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak with salt and pepper, cook 2-3 minutes until browned, then remove and set aside.
03 - Add remaining olive oil to the skillet. Sauté onions and bell peppers for 5-7 minutes until tender, add garlic and cook for 1 minute.
04 - Return the steak to the 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 whisk in milk, stirring until thickened, about 3-4 minutes.
06 - Lower heat and stir in provolone, mozzarella, and Parmesan until smooth. Season with salt and pepper.
07 - Mix cooked pasta and beef-vegetable mixture into the cheese sauce, toss to warm through.
08 - Dish out immediately, garnished with chopped parsley if desired.
