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Instructions:
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the beef and cook until browned. Remove and set aside.
- In the same skillet, sauté the bell pepper, onion, and garlic for 4–5 minutes until softened and fragrant.
- Add the butter and let it melt, then stir in the flour. Cook for about 1 minute, stirring constantly to form a roux.
- Gradually whisk in the milk and beef broth until smooth and slightly thickened, about 2–3 minutes.
- Stir in Worcestershire sauce, then add the cooked beef and pasta. Toss everything together until evenly coated.
- Add the shredded cheese and stir until melted into a creamy, velvety sauce.
- Season with salt and black pepper to taste, then garnish with chopped parsley before serving.
Variations
- Spicy twist: Add crushed red pepper flakes or a dash of hot sauce for a fiery kick.
- Cheese blend: Mix provolone with white cheddar or American cheese for extra creaminess.
- Vegetarian option: Skip the beef and use sautéed mushrooms or plant-based crumbles instead.
- Baked version: Transfer the pasta to a baking dish, top with extra cheese, and broil for a few minutes for a bubbly, golden crust.
Tips
- Use thinly sliced ribeye for a more authentic cheesesteak flavor if available.
- For a richer sauce, substitute half of the milk with heavy cream.
- Keep stirring the sauce while adding the liquid to avoid lumps and ensure a smooth consistency.
- Leftovers can be stored in the refrigerator for up to three days and reheated gently with a splash of milk to restore creaminess.
