Philly Cheesesteak Pasta

The classic sandwich takes form as a pasta dish perfect for the busy weeknights!

When we were transitioning from military life to civilian life, the kids and I headed to Tennessee a few months before Nick and he was left to fend for himself. The poor thing. He stayed with our friends and he started cooking recipes that I had saved to a Pinterest board for him. Once he got down to Tennessee, he helped cook dinner a lot - which really helped when I had a hard day pregnancy-wise. He actually had made this recipe in New York a few times before moving and it was one of the first things he wanted to make all of us when he got home. We really loved it (of course - it's Philly cheesesteak AND pasta)! :)

(Print)
What you need:

• 8 oz. mini farfelle pasta
• 8 oz. sirloin steak, cut into cubes or thin strips
• 6 Tbsp. salted butter, divided
• 1 red bell pepper, slice into thin strips
• 1 green bell pepper, slice into thin strips
• 1/2 yellow onion, slice into thin strips
• 2 Tbsp. all-purpose flour
• 1 cup milk
• 1/2 cup mozzarella cheese
• 1/2 cup Monterey Jack cheese
• 1 tsp. seasoned salt
• 1/2 tsp. salt

Directions:

1. Cook pasta into package directions. Drain and reserve about 1/2 cup pasta water.
2. Meanwhile, melt 2 Tbsp. butter in a large skillet over high heat. Add peppers and onions - sprinkle with salt and cook until they are tender crisp. Set aside.
3. In the same skillet, melt another 2 Tbsp. butter and add steak. Sprinkle with seasoned salt and cook until done. Set aside with veggies.
4. In a small saucepan, melt remaining 2 Tbsp. butter. Stir in flour. Cook for 2 minutes, stirring. 
5. Little by little, whisk in milk and cook until thickened. Remove from heat and stir in cheeses until they melt.
6. Toss pasta with cheese sauce and then add to veggies and steak. Toss to coat.

Recipe from Buns in My Oven

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