- 1 (16 ounce) box penne pasta
- 1/4 cup olive oil
- 1 bell pepper, cut into strips
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 pound beef top sirloin, thinly sliced
- 1 teaspoon Italian seasoning
- Cheese Sauce:
- 2 tablespoons butter, cut into small cubes
- 2 tablespoons all-purpose flour
- 1 (12 ounce) can evaporated milk
- 1 clove garlic, minced
- 1/4 cup shredded sharp Cheddar cheese
- 1/4 cup shredded Gouda cheese
- 3 tablespoons grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute pepper, onion, and garlic for 3 minutes. Add steak and Italian seasoning. Saute until steak begins to firm and is hot and slightly pink in the center, 7 to 10 minutes more. Add remaining olive oil. Drain penne and mix into the skillet.
- Melt butter in a saucepan over low heat. Whisk in flour; continue cooking and stirring until a paste forms, about 2 minutes. Add evaporated milk and garlic, stirring constantly until sauce is homogenous. Add Cheddar cheese and Gouda cheese by handfuls; continue stirring until completely melted, about 5 minutes. Remove sauce from heat and drizzle over the pasta.
10/24/2019
recipepes.com
philly cheese steak pasta, recipe
PT15M
PT1H
5
455 calories
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