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Instructions
1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion and mushrooms and cook for 5 minutes.
2. Stir in sliced ribeye, salt, pepper and garlic. Cook for 2-3 minutes until beef starts to brown.
3. Whisk together flour, beef stock, heavy cream and Worcestershire sauce. Pour mixture into skillet.
4. Add rigatoni and bring to a boil. Reduce heat to medium, cover and simmer for 15 minutes, stirring often.
5. Remove lid and mix in 1⁄2 cup shredded mozzarella until melted.
6. Top with remaining cheese, replace lid and cook 5 more minutes to melt cheese.
Notes
Freeze ribeye for 30 minutes before slicing to get thin pieces
Substitute broth with an equal amount of milk
Try fusilli or rotelle pasta shapes
Garnish with chopped Italian parsley
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