Boil pasta in salted water according to package directions. Drain and set aside.
2. Cook Beef:
Heat olive oil in a large skillet over medium-high heat.
Season beef with salt and pepper.
Sear beef slices until browned but still tender (2–3 minutes). Remove and set aside.
3. Sauté Veggies:
In the same skillet, add onions and peppers. Cook until softened, 5–6 minutes. Add garlic in the last minute.
4. Make Cheese Sauce:
In a small saucepan, melt butter over medium heat.
Stir in flour and cook for 1 minute to make a roux.
Gradually whisk in milk, bringing it to a gentle simmer until thickened.
Stir in shredded cheese, salt, pepper, and paprika. Remove from heat.
5. Combine:
Toss cooked pasta with sautéed veggies and seared beef.
Pour cheese sauce over the mixture and stir until everything is coated and creamy.
6. Serve:
Garnish with extra cheese or chopped parsley if desired. Serve hot and enjoy!
🥄 Tips:
For extra Philly authenticity, use provolone cheese.
Add mushrooms for an extra layer of flavor.
This dish reheats beautifully — perfect for leftovers.
If you want, I can also give you a one-pan version where the pasta cooks in the sauce with the beef and veggies — saves cleanup and makes it even faster!
