Philly Cheesesteak Penne

Ingredients

8 oz. Flank Steak

1 C. Skim milk

2 tbsp. all-purpose flour

3/4 tsp. salt

1 tbsp. Worcestershire Sauce

1 box (16oz) penne

2 tbsp. canola oil

1 large green bell pepper, seeded & sliced

1 medium onion, sliced into half-moons

1 piece (6oz) provolone shredded (1 1/2 C.)

1/4 tsp. black pepper

Directions

1) Freeze steak for 15 minutes (this will help make it easier to cut). Meanwhile, bring a large pot of lightly salted water to a boil.

2) In a small saucepan, whisk milk, flour & 1/4 tsp. of the salt. Remove steak from freezer and cut into the thinnest strips possible. Toss steak in a bowl with the Worcestershire sauce and 1/4 tsp. of the remaining salt.

3) Cook penne as per package directions. Drain pasta, reserving 1/2 C. pasta water.

4) Heat milk mixture over medium heat, whisking occasionally until it begins to bubble. Simmer 2 minutes. Meanwhile, heat 1 tbsp. of the oil in a large stainless steel skillet over medium-high heat. Add beef & cook 2 to 3 minutes. Remove to a plate and reduce heat to medium. Add remaining 1 tbsp. oil, the pepper slices & onion to skillet; season with remaining 1/4 tsp salt. Cook 4 minutes.

5) Toss pasta with veggies, steak and any drippings. Whisk 3/4 C. of the shredded provolone into milk mixture. Stir cheese sauce into pasta mixture, thinning if needed with some of the reserved pasta water. Toss pasta with remaining 3/4 C. shredded cheese & black pepper.

Makes:

6 servings

Prep:

20 minutes

Freeze:

15 minutes

Cook:

7 minutes

If your like us not everyone is a fan of peppers and onions on cheesesteaks (or just in general) you can omit this and just use the steak and cheese. If you do than you can omit the one step. It will still come out just as great.