Scale

12 oz (340g) penne or rotini pasta

1 lb ground beef or thinly sliced steak (ribeye or sirloin)

1 tbsp olive oil (if using steak)

1 small onion, diced

1 green bell pepper, diced

1 cup mushrooms, sliced (optional)

3 cloves garlic, minced

1 tsp Worcestershire sauce

½ tsp salt

½ tsp black pepper

1 tsp Italian seasoning

1 ½ cups beef broth

1 cup heavy cream

1 cup shredded provolone or mozzarella cheese

½ cup shredded cheddar cheese

½ tsp red pepper flakes (optional)

Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook pasta according to package instructions until al dente.

Drain and set aside.

Cook the Beef & Vegetables:

In a large skillet, cook ground beef over medium heat until browned (if using steak, heat olive oil first, then sear the steak slices).

Add onion, bell pepper, mushrooms, and garlic.

Sauté for 3-4 minutes until softened.

Make the Sauce:

Stir in Worcestershire sauce, salt, black pepper, and Italian seasoning.

Pour in beef broth and heavy cream, stirring to combine.

Simmer for 5 minutes until slightly thickened.

Combine & Melt Cheese:

Add cooked pasta to the skillet and toss to coat in the sauce.

Sprinkle provolone and cheddar cheese on top.

Cover and let sit for 2-3 minutes until cheese melts.

Serve & Enjoy:

Garnish with red pepper flakes (if using) and serve warm.