Ingredients:

  • 1 lb Rigatoni, Cavatappi, or Penne (450g)
  • 5 lbs Ribeye or Sirloin Steak, thinly shaved (680g)
  • 1 large Yellow Onion, thinly sliced (250g)
  • 1 medium Green Bell Pepper, thinly sliced (optional but traditional)
  • 3 cloves Garlic, minced
  • 2 Tbsp Unsalted Butter (for searing)
  • 1 Tbsp Vegetable Oil
  • Salt and Freshly Ground Black Pepper, to taste
  • 4 Tbsp Unsalted Butter (for the roux)
  • 4 Tbsp All-Purpose Flour
  • 2 cups Beef Stock, low sodium (475ml)
  • 1 cup Whole Milk (240ml)
  • 4 oz Cream Cheese, full fat (115g), cubed
  • 8 oz Aged Provolone Cheese, sliced or shredded (225g)
  • 4 oz Sharp Cheddar Cheese, shredded (115g) (optional)
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder

Instructions:

  1. Prep Mise en Place: Slice the onions and peppers, mince the garlic, and ensure the beef is thinly shaved. Shred the cheeses and measure all sauce ingredients.
  2. Cook Pasta: Boil the rigatoni in well-salted water according to package directions until al dente (about 1 minute less than required). Drain, reserving about 1 cup (240ml) of the starchy pasta water. Set the pasta aside.
  3. Sauté Veg: In the large skillet, melt 1 Tbsp of butter and 1 Tbsp of oil over medium-high heat. Add the sliced onions and peppers. Sauté until softened and lightly caramelised (about 6–8 minutes). Remove the vegetables and set them aside.
  4. Sear Beef: Increase the heat to high. Add the remaining 1 Tbsp of butter. Working in small batches, quickly sear the shaved beef for 60–90 seconds per batch until just browned. Season with salt and pepper as you go. Remove the beef and set it aside with the vegetables. The beef should be seared quickly to remain tender.
  5. Aromatics: Reduce heat to medium. Add the minced garlic to the pan drippings and cook for 30 seconds until fragrant.
  6. Make the Roux: Reduce the heat to medium-low. Add 4 Tbsp of butter to the skillet. Once melted, sprinkle in the 4 Tbsp of flour. Whisk continuously for 1–2 minutes until the mixture (the roux) is smooth and golden brown.
  7. Whisk in Liquid: Slowly pour in the beef stock and milk, whisking constantly to ensure no lumps form. Bring the mixture to a gentle simmer. Cook for 3 minutes until the sauce has thickened slightly.
  8. Melt Cheese: Reduce the heat to low. Add the cubed cream cheese, shredded Provolone, and Cheddar (if using). Stir until the cheeses are fully melted and the sauce is smooth and luxurious.
  9. Season the Sauce: Stir in the Worcestershire sauce and garlic powder. Taste and adjust salt and pepper. If the sauce is too thick, stir in a splash of the reserved pasta water.
  10. Combine Ingredients: Return the cooked pasta, the seared beef, and the sautéed vegetables to the skillet with the cheese sauce.
  11. Toss: Gently toss everything together until the pasta is fully coated and the beef is heated through. If the sauce appears too tight, add a bit more pasta water until the desired consistency is achieved.
  12. Serve: Ladle immediately into bowls and garnish with fresh parsley or extra black pepper.