Instructions:
step 1 Cook penne pasta in salted water according to package directions. Drain and set aside.
step 2 In a large skillet, heat olive oil over medium-high heat. Add the sliced steak, season with salt and pepper, and sear until just browned. Remove and set aside.
step 3 In the same skillet, melt butter and sauté onions and bell peppers for 5-6 minutes until soft and lightly caramelized.
step 4 Add minced garlic and cook for another 30 seconds.
step 5 Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
step 6 Gradually whisk in beef broth and heavy cream. Bring to a simmer and cook until slightly thickened.
step 7 Stir in provolone and mozzarella cheese until melted and smooth.
step 8 Add cooked pasta and beef back into the skillet. Toss everything together until well coated in the sauce.
step 9 Garnish with chopped parsley or chives and serve hot.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream to maintain the creamy texture. Avoid boiling to prevent the sauce from separating.
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