Cheesy Philly Cheesesteak Pasta

Ingredients:

1 pound sirloin steak, thinly sliced

1 tablespoon olive oil

1 large yellow onion, sliced

1/2 green bell peppers, sliced

1/2 red bell pepper, sliced

3 cloves garlic, minced

1 teaspoon Cajun seasoning

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon salt

1 pound penne pasta

4 tablespoons butter

4 tablespoons all-purpose flour

3 cups whole milk

8 ounces provolone cheese, shredded

4 ounces cream cheese, softened

1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat.

Add sliced steak and cook until browned, about 3-5 minutes. Remove steak from skillet and set aside.

In the same skillet, add sliced onions and green bell peppers. Cook until softened and slightly caramelized, about 5-7 minutes. Add minced garlic, Cajun seasoning, paprika, and black pepper. Cook for another minute until fragrant.

Return the cooked steak to the skillet with the vegetables. Stir to combine.

In a large saucepan, melt butter over medium heat.

Whisk in flour until smooth. Gradually whisk in milk until there are no lumps.

Bring the sauce to a simmer, stirring constantly, until it thickens, about 5-7 minutes.

Reduce heat to low. Add shredded provolone cheese and softened cream cheese. Stir until the cheeses are completely melted and the sauce is smooth and creamy.

Stir in grated Parmesan cheese and season with salt to taste.

Add the cooked pasta to the cheese sauce and toss to coat.

Add the steak and vegetable mixture to the pasta and cheese sauce. Gently stir to combine.