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)! :)
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
- Cook pasta into package directions. Drain and reserve about 1/2 cup pasta water.
- 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.
- In the same skillet, melt another 2 Tbsp. butter and add steak. Sprinkle with seasoned salt and cook until done. Set aside with veggies.
- In a small saucepan, melt remaining 2 Tbsp. butter. Stir in flour. Cook for 2 minutes, stirring.
- Little by little, whisk in milk and cook until thickened. Remove from heat and stir in cheeses until they melt.
- 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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