Ingredients
— The Pasta & Steak —
1 lb (450g) elbow macaroni or cavatappi pasta
1 lb (450g) ribeye or sirloin steak, thinly sliced against the grain
1 tablespoon olive oil
1 tablespoon steak seasoning (or salt and pepper)
— The Veggies —
2 tablespoons butter
1 large green bell pepper, diced
1 medium yellow onion, diced
2 cloves garlic, minced
— The Cheese Sauce —
4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
2 cups (8 oz) Provolone cheese, shredded
1 cup (4 oz) Sharp Cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon black pepper
— The Topping (Optional) —
1/2 cup Panko breadcrumbs
1 tablespoon butter, melted
Instructions
1. **Prep:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Cook the pasta in salted boiling water until al dente (slightly undercooked is better as it will bake later). Drain and set aside.
2. **Sear Steak:** Season the thinly sliced steak with steak seasoning. Heat olive oil in a large skillet over high heat. Sear the steak strips quickly until browned (about 2-3 minutes). Remove steak from the pan and set aside.
3. **Sauté Veggies:** In the same skillet, melt 2 tablespoons of butter. Add the diced onion and green pepper. Sauté over medium heat for 5-7 minutes until softened and slightly caramelized. Add minced garlic and cook for 1 minute more. Remove veggies from pan.
4. **Make Roux:** In a large pot or Dutch oven (you can use the pasta pot), melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbling and golden.
5. **Make Sauce:** Gradually whisk in the warm milk, stirring constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
6. **Add Cheese:** Stir in the shredded Provolone and Cheddar cheese until fully melted and smooth. Season with salt and pepper.
7. **Combine:** Add the cooked pasta, seared steak, and sautéed vegetables into the cheese sauce. Stir gently until everything is evenly coated.
8. **Bake:** Pour the mixture into the prepared baking dish. In a small bowl, mix the Panko breadcrumbs with the melted butter and sprinkle over the top.
9. **Finish:** Bake for 20-25 minutes until the cheese is bubbling and the topping is golden brown. Let it rest for 5 minutes before serving.
Notes
**Steak Tip:** To get very thin slices of steak, place the meat in the freezer for 30 minutes before slicing. This firms it up and makes it easier to cut.
**Cheese Choice:** Provolone is traditional for a Philly Cheesesteak flavor, but you can use White American cheese for an ultra-creamy, melty texture.
**Make Ahead:** You can assemble the entire dish up to the baking step, cover it, and refrigerate it overnight. When ready to eat, bake it for 30-40 minutes (it will take longer to heat through from cold).
**Shortcut:** If you are in a rush, you can use ground beef instead of steak strips. Just brown it with the onions and peppers.
- Prep Time: 25
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American