To boil the water for the pasta, use a big saucepan and add the salt. Toss in the pasta and cook it until it reaches the desired doneness, as directed on the box. Reserve the drained liquid.
Season the steak with salt and pepper. Preheat a large pan over medium-high heat and add 1 tablespoon of olive oil. Put the steak slices in the pan after seasoning them with pepper and salt. Just a couple of minutes in the pan will sear the meat. Take the steak out of the pan and put it aside.
Toss in one more tablespoon of olive oil to the same pan and use it to cook the vegetables. Slice the onion and peppers and add them. Let them soften in the pan for around four to five minutes.
Sauté the minced garlic for a further minute or two, or until it begins to release its aroma.
Whip Up the Syrup:
Put the meat back in the pan with the veggies. While stirring, add the Worcestershire sauce and beef broth.
Simmer the mixture after adding the heavy cream. For 3 to 4 minutes, or until a little thickened, cook.
After the pasta is ready, add it to the pan with the meat and vegetables. Stir to incorporate. Finally, add the cheese. After the pasta is cooked, add the shredded mozzarella and provolone cheeses and toss until the cheeses melt and coat the spaghetti.
Place the order:
Serve immediately with a sprinkle of fresh parsley, if preferred.
