Philly Cheesesteak Pasta

Ingredients

• 12 ounces penne or rigatoni
• 1 pound beef steak (ribeye or sirloin), thinly sliced
• 1 medium onion, sliced
• 1 bell pepper (red, green, or yellow), sliced
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup provolone cheese, shredded
• 1 cup cheddar cheese, shredded
• Salt and pepper, to taste
• Optional: garlic powder, Worcestershire sauce

Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and season with salt, pepper, and optional garlic powder. Cook for about 4-5 minutes, stirring frequently, until browned and cooked through. Remove the steak from the skillet and set aside.
3. In the same skillet, add butter and let it melt. Add the sliced onions and bell peppers. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly caramelized.
4. Return the steak to the skillet with the sautéed vegetables. Stir to combine.
5. In a separate saucepan, prepare the cheese sauce. Melt the butter over medium heat, then whisk in the flour to create a roux. Cook for 1-2 minutes until golden brown.
6. Gradually whisk in the milk, continuing to stir until the mixture thickens and bubbles, about 3-5 minutes.
7. Remove from heat and stir in the provolone and cheddar cheeses until melted and smooth. Season with additional salt and pepper, if desired.
8. Add the cooked pasta to the skillet with the steak and vegetable mixture. Pour the cheese sauce over the pasta and toss everything together until evenly coated.
9. Cook for an additional 2-3 minutes over low heat to heat through, then serve immediately.