Ingredients :
1 pound rigatoni or penne pasta
1 lb. thinly sliced steak (like a ribeye or sirloin), cut into small strips
2 tablespoons of the olive oil
1 medium onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 minced garlic cloves
Salt and black pepper to taste
1 teaspoon of Worcestershire sauce
1 cup of beef broth
1 cup of heavy cream
2 cups of grated provolone cheese
1/2 cup grated mozzarella cheese
Instructions :
Cook the pasta:
Boil a large pot of salt water Add pasta and cook according to package instructions until al. Drain and set aside.
Cook the steak:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season steak strips with salt and pepper then add to skillet. Saute the steak for 2-3 minutes until brown. Remove steak from pan and set aside.
Cook the vegetables:
Add another tablespoon of olive oil in the same pan. Add the chopped onion and bell pepper. Leave for 4-5 minutes or until they start to soften.
Add the minced garlic and cook for 1-2 more minutes until fragrant.
Making the sauce:
Flip the skillet steak with veggies. Add Worcestershire sauce and beef broth, stir well to combine.
Pour the heavy cream and simmer the mixture. Bake for 3-4 minutes until slightly thickens.
Combine with pasta and cheese:
Add the pasta cooked to the pan, stir to combine with the steak and vegetables. Sprinkle provolone and mozzarella cheeses while stirring until melted and the pasta is coated in a creamy, cheesy sauce.
Servir :
Garnish with fresh parsley if desired, and serve hot.
