Cheesesteak Pasta

First things first, toss your steak in the freezer for about 20-30 minutes. Trust me, it'll make slicing it so much easier, and hey, your fingertips will thank you too! Meanwhile, drizzle those bell peppers and onions with half of the Worcestershire sauce and a pinch of salt, and set them aside.

Once your steak is firm but not rock solid, slice it as thin as possible—think deli-thin. Now, season those slices with 1 tablespoon of steak seasoning and the rest of the Worcestershire sauce. Give it all a good toss so that every piece is well-coated.

Heat a deep cast-iron skillet over medium-high heat. Drizzle in enough olive oil to coat the bottom, and once it’s nice and hot (look for those little ripples in the oil), toss in the onions and bell peppers. Let them cook for about 2-7 minutes, depending on how tender you like your veggies, and make sure to give them a stir every now and then.

At this point, you should start cooking your pasta according to the package directions. Remember, if the package doesn’t say to salt the water, throw in a generous pinch or two—it makes a world of difference.

Add a little more oil to the skillet if needed, then add the steak in batches if necessary. Don’t overcrowd the pan; we want a nice sear, not a steam bath. Cook for 1-2 minutes on one side, then flip. Now, this part is all you—if you like your steak on the rare side, take it out when there’s still a good bit of pink showing. Remember, it’ll continue cooking in the sauce later. Remove the steak and set it aside.

Turn the heat down to medium and add the butter to the skillet. Once it’s melted, toss in the minced garlic and stir until it’s fragrant—just a minute or two should do it. Sprinkle in the flour and whisk it into the butter to form a quick roux. Keep stirring for about 2-3 minutes.

Pour in the cream and whisk until smooth and lump-free. Stir in the remaining seasonings along with a good pinch of salt, then let the mixture cook uncovered for about 5 minutes, stirring occasionally. Slowly add the milk, whisking as you go, and let it simmer for another few minutes.

Shred or break up the provolone and add it to the sauce in batches, stirring well after each addition to make sure it melts evenly. Once the cheese is fully incorporated, add the cooked veggies and steak back to the skillet along with any juices they’ve released. Stir everything together, taste, and adjust the seasonings if needed.

Finally, stir in the drained pasta, making sure it’s well-coated with the sauce. Finish with a sprinkle of cracked black pepper, and you’re ready to dig in. Dassit!