Ingredients:

  • 12 oz (340 g) rigatoni or penne pasta
  • 1 tablespoon salt (for pasta water)
  • 1 tablespoon olive oil
  • 1 lb (450 g) thinly sliced beef steak (ribeye or sirloin)
  • 1 medium onion, thinly sliced
  • 1 medium bell pepper, thinly sliced (any color)
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • Salt and black pepper, to taste
  • 1 cup (240 ml) beef broth
  • ½ cup (120 ml) heavy cream
  • 8 oz (225 g) provolone cheese, shredded
  • ½ cup (50 g) grated Parmesan cheese
  • Fresh parsley, chopped for garnish (optional)

Instructions:

  1. Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Sauté onion and bell pepper until soft (about 5-7 minutes). Add minced garlic and cook for an additional minute.
  3. Push veggies to the side of the pan and add sliced beef. Cook until browned (about 5-7 minutes). Season with Worcestershire sauce, soy sauce, salt, and pepper. Mix thoroughly.
  4. Add beef broth to the skillet and bring to a simmer. Stir in heavy cream and bring back to a simmer. Add provolone and Parmesan cheese, stirring until melted and creamy.
  5. Incorporate the cooked pasta into the skillet, tossing to coat evenly. Cook for an additional 2-3 minutes until heated through.
  6. Garnish with fresh parsley if desired. Serve hot!