Ingredients:

  • 1 lb sirloin or ribeye, shaved ultra-thin
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 2 tbsp high-smoke point oil
  • 16 oz cavatappi or cellentani pasta
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 8 oz sharp white cheddar, freshly grated
  • 6 oz provolone, freshly grated
  • 2 oz cream cheese
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 0.5 tsp garlic powder

Instructions:

  1. Pat the shaved beef dry with paper towels. Heat a large cast iron skillet over high heat with oil. Sear the beef in batches until a deep, mahogany crust develops. Remove beef and set aside.
  2. In the same skillet, add the sliced onions and diced green peppers. Use the moisture from the vegetables to deglaze the beef fond from the bottom of the pan. Sauté until translucent and slightly charred.
  3. Add minced garlic to the vegetables and cook for 1 minute until fragrant. Stir in the Worcestershire sauce, then remove from heat.
  4. Boil the cavatappi pasta in salted water for 2 minutes less than the package directions (al dente). Drain and set aside.
  5. In a heavy-bottomed stock pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux. Slowly whisk in the whole milk until thickened.
  6. Reduce heat to low. Stir in the cream cheese, followed by the grated white cheddar and provolone, whisking until the sauce is smooth. Season with smoked paprika, salt, and pepper.
  7. Fold the undercooked pasta, seared beef, and sautéed vegetables into the cheese sauce. Transfer the mixture to a 9x13 inch baking dish.
  8. Combine panko breadcrumbs, 1 tablespoon melted butter, and garlic powder in a small bowl. Sprinkle over the pasta. Bake at 375°F (190°C) for 20-25 minutes until the sauce is bubbling and the topping is golden brown.