Steak and Cheese Pasta Perfection

Ingredients

• 1 pound steak (ribeye or sirloin), thinly sliced
• 1 pound pasta (penne or rotini)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded provolone cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. 1.Cook the Pasta

   Cook pasta according to package directions. Drain and set aside.

2. 2.Sear the Steak

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak and sear for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove from skillet and set aside.

3. 3.Sauté Vegetables

   Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion, garlic, and bell peppers and cook until softened, about 5-7 minutes.

4. 4.Make the Cheese Sauce

   Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the milk and beef broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes, stirring occasionally. Stir in the Worcestershire sauce, salt, and pepper. Reduce heat to low and stir in the cheddar and provolone cheese until melted and smooth.

5. 5.Combine and Serve

   Add the cooked pasta and steak to the cheese sauce and toss to combine. Garnish with fresh parsley and serve immediately.

Nutritional Information

Equipment

• Large pot
• Colander
• Large skillet
• Whisk
• Mixing spoon

Tips

• For a spicier dish, add a pinch of red pepper flakes to the cheese sauce.
• You can use different types of cheese, such as Monterey Jack or Gruyere.
• Add mushrooms to the vegetables for extra flavor.
• Use leftover steak to make this dish even faster.

Frequently Asked Questions