Ingredients

Pasta

• 300 g penne or rigatoni

• Salted water for boiling

Beef & Vegetables

• 400 g beef sirloin or flank steak, thinly sliced

• 1 tablespoon olive oil

• 1 green bell pepper, sliced

• 1 small onion, sliced

• 200 g mushrooms, sliced (optional but traditional)

• 2 cloves garlic, minced

• Salt and black pepper, to taste

Sauce

• 1 tablespoon butter

• 1 tablespoon flour

• 1½ cups milk (warm)

• ½ cup beef broth

• 1 cup shredded provolone cheese

• ½ cup shredded mozzarella (optional for extra melt)

• ½ teaspoon paprika

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook pasta until al dente according to package instructions.

Drain and set aside.

2. Sauté the Beef

Season the sliced beef with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat.

Cook beef quickly for 2–3 minutes until browned but still tender.

Remove from pan and set aside.

3. Cook the Vegetables

In the same skillet, add bell pepper, onion, and mushrooms.

Cook for 4–5 minutes until softened.

Add garlic and cook for another 30 seconds.

4. Make the Cheese Sauce

In a separate saucepan, melt butter over medium heat.

Whisk in flour and cook for 1 minute to form a roux.

Slowly add warm milk and beef broth, whisking continuously until smooth and thickened.

Reduce heat and stir in provolone and mozzarella until melted and creamy.

Add paprika and adjust seasoning.

5. Combine Everything

Return beef to the skillet with vegetables.

Add cooked pasta.

Pour cheese sauce over the mixture and stir gently until everything is evenly coated.

Cook together for 2–3 minutes until heated through.

6. Serve

Serve hot, optionally topped with extra provolone for a classic Philly touch.

Who This Dish Is Best For

• Fans of Philly cheesesteak flavors

• Creamy pasta lovers

• Family-style comfort dinners

Cooking Tips

• Slice beef thinly against the grain for tenderness

• Do not overcook the beef

• Use freshly shredded cheese for smoother sauce