Ingredients:

  • 1 lb (450g) Ribeye or Flank Steak, thinly sliced
  • 2 Tbsp (30ml) Neutral Oil (Canola or Grapeseed)
  • 1 tsp (5ml) Worcestershire Sauce
  • 1 tsp (5g) Smoked Paprika
  • 1/2 tsp (2.5g) Salt, plus more for seasoning
  • 1/4 tsp (1g) Black Pepper, freshly cracked
  • 1 Large (150g) Yellow Onion, thinly sliced
  • 1 Large (150g) Green Bell Pepper, seeded and thinly sliced
  • 1 Tbsp (15ml) Olive Oil
  • 12 oz (340g) Dry Pasta (Penne, Rigatoni, or Cavatappi)
  • 1/2 cup (120ml) Reserved Pasta Water
  • 3 Tbsp (45g) Unsalted Butter
  • 3 Tbsp (25g) All-Purpose Flour (Plain Flour)
  • 1 1/2 cups (360ml) Whole Milk (Full-fat)
  • 1/2 cup (120ml) Beef Broth (Stock), low sodium
  • 1 tsp (5ml) Dijon Mustard
  • 1/4 tsp (1g) Garlic Powder
  • 6 oz (170g) Sliced Provolone Cheese, roughly chopped
  • 2 oz (55g) Sharp Cheddar or Monterey Jack Cheese, grated

Instructions:

  1. Prepare Steak: Place the ribeye/flank steak in the freezer for 30 minutes to firm up. Slice it very thinly against the grain. Toss the slices with Worcestershire sauce, paprika, salt, and pepper.
  2. Cook Pasta: Boil the pasta in heavily salted water until just shy of al dente (about 1 minute less than package directions). Drain, but reserve at least 1/2 cup (120ml) of the starchy cooking water. Set the pasta aside.
  3. Caramelise Veg: Heat 1 Tbsp of olive oil in the large skillet over medium-high heat. Add the onions and peppers and sauté for 6–8 minutes, until softened and slightly caramelised. Remove the vegetables to a bowl and set aside.
  4. Sear Steak: Increase the heat to high. Add 2 Tbsp of neutral oil to the hot skillet. Working in batches if necessary, add the steak and sear for 1–2 minutes per side until browned but still slightly pink in the middle. Remove the steak and add it to the bowl with the vegetables.
  5. Make the Roux: Reduce the heat to medium-low. Add the butter to the skillet, scraping up any delicious brown bits (fond). Once the butter is melted, whisk in the flour and cook for 1–2 minutes until a pale, nutty-smelling paste (the roux) forms.
  6. Build the Sauce: Slowly whisk in the whole milk, ensuring there are no lumps. Then, whisk in the beef broth and Dijon mustard. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly (about 3–4 minutes).
  7. Melt Cheese: Reduce the heat to low. Whisk in the garlic powder, then gradually add the chopped Provolone and grated Cheddar, stirring constantly until the cheese is completely smooth and melted. Taste and adjust seasoning with salt and pepper.
  8. Bring Together: Return the cooked steak, sautéed vegetables, and the par-cooked pasta to the cheese sauce in the skillet. Stir gently to coat everything evenly.
  9. Adjust Consistency: If the sauce seems too thick, stir in the reserved pasta water, one tablespoon at a time, until the desired creamy consistency is reached.
  10. Simmer and Serve: Simmer for 3–5 minutes until the pasta is fully cooked through (al dente) and the entire dish is piping hot and bubbly. Serve immediately.