Instructions
step 1 Cook the penne pasta according to package directions until al dente. Drain and set aside.
step 2 In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook until browned. Remove from skillet and set aside.
step 3 In the same skillet, melt the butter and sauté the onions and peppers until soft, about 5–6 minutes. Add the garlic and cook for 1 minute.
step 4 Sprinkle the flour over the vegetables and stir well to coat.
step 5 Slowly pour in the beef broth, stirring constantly, then add the heavy cream. Simmer until the sauce thickens slightly.
step 6 Add Worcestershire sauce, salt, pepper, and paprika. Mix well.
step 7 Stir in the shredded provolone and mozzarella cheese until melted and smooth.
step 8 Return the beef to the skillet and add the cooked pasta. Toss everything together until evenly coated.
step 9 Garnish with fresh parsley if desired and serve hot.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium-low heat, adding a splash of milk or broth to loosen the sauce. Microwave individual portions in 30-second intervals, stirring in between, until heated through.
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