Ingredients
1 lb pasta (penne or rigatoni works well)
1 lb beef sirloin, thinly sliced
2 tbsp olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 tbsp Worcestershire sauce
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Cook Beef: In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the thinly sliced beef and cook until browned, about 5-7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the remaining 1 tbsp of olive oil. Add the sliced onion, green bell pepper, red bell pepper, and minced garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
Prepare Sauce: Add the beef broth, heavy cream, and Worcestershire sauce to the skillet with the vegetables. Stir to combine and bring to a simmer.
Combine and Cook: Return the cooked beef to the skillet. Add the cooked pasta and toss to coat evenly. Add the shredded provolone and mozzarella cheese. Stir until the cheese is melted and everything is well combined.
Serve: Season with salt and pepper to taste. Garnish with chopped fresh parsley.
Enjoy
