# What You 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 - 1½ cups whole milk
10 - 1 cup shredded provolone cheese
11 - ½ cup shredded mozzarella cheese
12 - ¼ cup grated Parmesan cheese
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Other
15 - 2 tablespoons olive oil
16 - 1 tablespoon Worcestershire sauce
17 - Fresh parsley, chopped (optional for garnish)
# How To Make It:
01 - Boil pasta in salted water according to package instructions until al dente; drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sliced steak with salt and pepper, then cook for 2 to 3 minutes until just browned. Remove from skillet and set aside.
03 - Add remaining tablespoon olive oil to the skillet. Sauté onions and bell peppers for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute more.
04 - Return steak to the skillet with vegetables. Add Worcestershire sauce and stir to combine, then remove skillet from heat.
05 - In a separate saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and stir continuously until thickened, about 3 to 4 minutes.
06 - Reduce heat to low and stir in provolone, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt and black pepper.
07 - Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss gently to combine and warm through.
08 - Plate immediately, garnished with chopped parsley if desired.
