Instructions
Step 1: In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease if needed.
Step 2: Add chopped onion and green bell pepper to the skillet. Cook for 4-5 minutes, until vegetables are softened.
Step 3: Stir in steak seasoning, garlic powder, black pepper, Worcestershire sauce, ketchup, beef broth, and milk. Mix well.
Step 4: Add dry macaroni and stir to combine. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
Step 5: Remove from heat and stir in mozzarella and provolone cheese until melted and creamy.
Step 6: Garnish with chopped parsley if desired and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk if needed to loosen the sauce. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.
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