Description

A creamy, cheesesteak-inspired pasta bowl loaded with tender beef, sautéed peppers and onions, and a smooth provolone-Parmesan sauce that clings to every bite.

Ingredients

Scale

12 oz (340 g) penne (or rigatoni/shells)

1 lb (454 g) ribeye, sirloin, or flank steak, sliced very thin against the grain

1 tbsp olive oil

2 tbsp butter

1 large yellow onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced (optional)

3 cloves garlic, minced

2 tbsp all-purpose flour

2 cups (480 ml) beef broth

1 cup (240 ml) whole milk

1 tbsp Worcestershire sauce

1 tsp Dijon mustard (optional)

8 oz (225 g) provolone cheese, shredded or torn

1/2 cup (50 g) Parmesan cheese, finely grated

1 to 1 1/2 tsp salt, to taste (plus for pasta water)

1/2 tsp black pepper, to taste

1/2 tsp smoked paprika (optional)

1/8 to 1/4 tsp red pepper flakes (optional)

2 tbsp chopped fresh parsley (optional garnish)

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Instructions

1) Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup (240 ml) pasta water, then drain.

2) Pat beef dry. Heat olive oil in a large skillet over medium-high heat. Sear beef in a single layer (work in batches) about 45–60 seconds per side until browned. Transfer to a plate.

3) Reduce heat to medium. Add butter, then sauté onion and bell peppers for 8–10 minutes until softened and lightly caramelized. Add garlic and cook 30 seconds.

4) Sprinkle flour over vegetables and stir for 1 minute. Slowly whisk in beef broth, scraping browned bits. Add milk, Worcestershire sauce, and Dijon (if using). Simmer 3–5 minutes until slightly thickened.

5) Lower heat to low. Stir in provolone and Parmesan gradually until smooth. Season with salt, pepper, and optional smoked paprika and red pepper flakes.

6) Return beef (and juices) to the skillet. Add pasta and toss to coat. Loosen with reserved pasta water as needed. Garnish with parsley and serve hot.

Notes

For easier slicing, chill the steak 15–20 minutes before cutting thinly against the grain.

For the smoothest sauce, keep heat low when adding cheese and stir continuously.

Leftovers keep up to 3 days refrigerated; reheat gently with a splash of milk or broth.

Prep Time: 15 minutes
Cook Time: 25 minutes