Ingredients:

  • 1 pound (450g) pasta (penne, farfalle, or rigatoni work well)
  • Water for boiling pasta
  • Salt for pasta water
  • 1 tablespoon (15ml) olive oil
  • 1.5 pounds (680g) thinly shaved steak (ribeye or sirloin are ideal)
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (56g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 8 ounces (225g) provolone cheese, shredded
  • 4 ounces (115g) white cheddar cheese, shredded
  • ¼ cup (60ml) reserved pasta water (optional, for thinning sauce)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about ¼ cup of pasta water before draining. Drain pasta and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers. Sauté until softened and slightly caramelized, about 8-10 minutes. Season with salt and pepper. Remove veggies from skillet and set aside.
  3. In the same skillet, add shaved steak. Season with garlic powder, onion powder, oregano, salt, and pepper. Cook, breaking up the meat, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in milk, ensuring no lumps form. Continue whisking until sauce thickens, about 5-7 minutes.
  5. Reduce heat to low. Gradually add provolone and white cheddar cheese, stirring constantly until cheese is melted and smooth. If the sauce is too thick, add a little of the reserved pasta water to thin it to your desired consistency.
  6. Add cooked pasta, sautéed veggies, and cooked steak to the cheese sauce. Toss to combine, ensuring all ingredients are evenly coated.
  7. Serve immediately and garnish if desired.