Preheat the oven to 350 degrees F.
Cook the jumbo pasta shells in a large pot of water and boil according to the package directions until they are al dente.
1 (12-ounce box) jumbo pasta shells
While the pasta is cooking, heat a large skillet over medium-high heat, and when hot, add oil and add the steak and cook the steak until it is no longer pink. Add salt and pepper to taste. Remove the steak and place on a plate and cover to keep warm.
1 ½ pound shaved or chopped Ribeye steak, 2 Tablespoons olive oil
Reduce the heat to medium heat; add chopped onions and peppers in the same skillet as you cooked the beef and cook for 5 minutes, stirring often. Add the garlic and cook for 1 minute more. (Photo 2.)
½ medium white onion, 1 red pepper, 1 green pepper, 2 teaspoons garlic
Add the steak back in with the onions and add the Worcestershire and remaining salt and pepper. Stir to combine. (Photo 3)
1 Tablespoon worcestershire sauce, 1 teaspoon salt, ½ teaspoon pepper
In a small bowl, stir together the ricotta, ¼ cup parmesan, ¼ cup provolone, and the egg and mix well. Add the ricotta mixture to the skillet with the beef. (Photo 4)
1 (15-ounce container) Ricotta cheese, 1 large egg, 1 cup provolone cheese, ¾ cup parmesan cheese
Stir the ricotta mixture together with the meat mixture. (Photo 5)
Add a spoonful of the beef mixture into each cooked pasta shell to stuff the shells and place the shells in a 9x13 casserole dish, and Pour the prepared alfredo sauce over the all of the stuffed shells. Top with parmesan and provolone cheese. (Photo 6)
1 (22-ounce jar) alfredo sauce
Bake until the cheese is bubbly
Remove the casserole dish from the oven and serve hot with your favorite salad or side dish.