Ingredients:

  • 1.5 lbs (680g) thinly sliced ribeye steak (or sirloin), shaved
  • 1 tbsp (15ml) olive oil
  • 1 large yellow onion, thinly sliced (about 1.5 cups sliced)
  • 1 green bell pepper, thinly sliced (about 1 cup sliced)
  • 1 red bell pepper, thinly sliced (about 1 cup sliced)
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1/4 tsp (1.25g) garlic powder
  • 4 tbsp (56g) unsalted butter
  • 4 tbsp (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 8 oz (226g) provolone cheese, shredded
  • 4 oz (113g) white cheddar cheese, shredded
  • 2 oz (57g) Gruyere cheese, shredded (optional, but adds a nice depth)
  • 1/4 tsp (1.25g) nutmeg (freshly grated is best!)
  • Salt and pepper to taste
  • 1 lb (454g) penne pasta (or rigatoni, farfalle – whatever tickles your fancy!)
  • Pasta water, as needed

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Heat olive oil in the large skillet over medium-high heat. Add onions and peppers. Sauté until softened and slightly caramelized. Remove from skillet and set aside.
  3. In the same skillet, cook the shaved steak in batches until browned and cooked through. Season with salt, pepper, and garlic powder. Add the cooked onions and peppers back to the skillet with the steak and toss to combine.
  4. In the large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute (this is your roux, mate!). Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Reduce heat to low and stir in provolone, cheddar, and Gruyere (if using) cheese until melted and smooth. Season with nutmeg, salt, and pepper to taste. Add a splash of pasta water if the sauce is too thick.
  5. Add the cooked pasta to the cheese sauce and toss to coat. Add the steak and vegetable mixture and toss again until well combined. Add more pasta water as needed to reach desired consistency. Serve immediately.