Description
cheesesteak, but make it pasta
Ingredients
Units
Scale
- 1 pound sirloin steak (partially frozen)
- 2 bell peppers
- 1/2 large white onion
- 3 cloves garlic
- 1 pound pasta noodles (red or blue pill? (your choice))
- 2 cups whole milk
- 1/4 pint whipping cream (half-n-half or heavy cream works too)
- 4 ounces provolone cheese
- 2 tablespoons salted butter
- 2 tablespoons flour
- 2 tablespoons steak seasoning (divided )
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground white pepper
- 1 teaspoon Worchestershire sauce (divided)
- olive oil (as needed)
- salt (to taste)
- cracked black pepper (to taste)
Instructions
- 20-30 minutes before you’re ready to begin, stick your steaks in the freezer. Stiffer steak = easier to thinly slice without removing a fingertip too.
- Slice the bell peppers and onion to your desired thickness and add to a bowl. Drizzle with 1/2 of the Worcestershire, salt lightly, and set aside.
- Mince your garlic, and push that over to the side too.
- Slice the steak as thinly as you can, then season with 1 tablespoon of the steak seasoning and all of the remaining Worcestershire. Toss together.
- Heat a deep cast-iron skillet over medium-high heat. Drizzle in just enough olive oil to coat. When it’s heated through – look for ripples in the oil – add the onions and bell peppers. Cook them for 2-7 minutes, depending on how tender you want them, stirring frequently.
- Around this time you should start preparing your pasta according to package directions. If the package doesn’t tell you to salt the pasta water, salt it.
- Drizzle just a bit more oil and add the steak, in batches if needed. Don’t overcrowd or it won’t sear, it’ll steam. Cook for 1-2 minutes on the first side, then turn. OK now, this part is on you, but I take it out when there is still a decent amount of pink showing because it will continue to cook as it rests and in the sauce. The steak ends up pretty much well done by the time I serve it. Just know that if you overcook it in this step you gon’ have some tough ass bites of pasta on your fork in the end. A tip tho: the thinner you slice the steak, the less this is a concern.
- Remove the steak when cooked to your preference, and reduce heat to medium.
- Add salted butter and garlic. When the butter has melted, add the flour and whisk to combine into a paste. Stir as it cooks for 2-3 minutes. You just made a quick roux. Well, with garlic in it.
- Pour in the cream and whisk together until no lumps remain. Add in the remaining measured seasonings along with a heavy pinch of salt and whisk to combine well.
- Stir in the milk and let cook uncovered for 5 minutes, stirring occasionally.
- Shred or break the provolone into small pieces and add to the sauce. Do it in batches and distribute it evenly, stirring well after each addition after each batch.
- When the cheese has melted, add your cooked veggies and steak, along with any accumlated juices. Stir to combine, then taste and adjust seasonings as needed.
- Stir in the cooked and drained pasta. Finish with cracked black pepper.
Notes
I used Brass Cuisine’s Beef & More seasoning, but you can sub in whatever you like.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
