Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, add the olive oil. Once hot, add the thinly sliced beef and cook until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the onions and bell peppers. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
Return the beef to the skillet. Season with salt, black pepper, and Worcestershire sauce. Stir to combine.
Reduce the heat to low and add the heavy cream. Stir until the mixture is well combined and heated through.
In a large mixing bowl, combine the cooked pasta, beef and vegetable mixture, and sliced provolone cheese. Mix until everything is evenly distributed.
Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.
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Variations & Tips
For a spicier kick, add some sliced jalapeños or a dash of hot sauce to the beef mixture. You can also substitute the beef with chicken or turkey for a lighter version. If you’re looking for a gluten-free option, use gluten-free pasta. For a vegetarian twist, replace the beef with sautéed mushrooms
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