Use a chef’s knife to de-seed 2 green bell peppers, and 1 small/medium size white onion.

Next, heat 1 tablespoon olive oil in large cast iron skillet on medium heat.

After the heat has been turned off, add in beefsteak, onion, and bell peppers. Cook for 5 minutes, until the vegetables soften and the beef is a little more color.

Mix together salt, pepper, garlic powder, and mix well.

Stir in the Worcestershire sauce, beef broth and pasta noodles. Make sure all noodles are coated with the beef broth. Bring the mixture to boil. Cover and simmer for a few minutes.

Allow the noodles to simmer covered for 7 minutes. Stir and then cover and continue simmering for 5-7 minutes or until tender. You should make sure to check the noodles frequently so they don't get too soft.

Stir in 1 cup provolone cheese or mozzarella cheese and remove from heat. Mix until well combined. If desired, top with 1/2 cup of freshly shredded mozzarella cheese or provolone cheese. Garnish with fresh or dried parsley.

Serve immediately and enjoy.