Philly Cheesesteak Pasta

What you need:

    • 8 oz. mini farfelle pasta
    • 8 oz. sirloin steak, cut into cubes or thin strips
    • 6 Tbsp. salted butter, divided
    • 1 red bell pepper, slice into thin strips
    • 1 green bell pepper, slice into thin strips
    • 1/2 yellow onion, slice into thin strips
    • 2 Tbsp. all-purpose flour
    • 1 cup milk
    • 1/2 cup mozzarella cheese
    • 1/2 cup Monterey Jack cheese
    • 1 tsp. seasoned salt
    • 1/2 tsp. salt

Directions:

    1. Cook pasta into package directions. Drain and reserve about 1/2 cup pasta water.
    2. Meanwhile, melt 2 Tbsp. butter in a large skillet over high heat. Add peppers and onions - sprinkle with salt and cook until they are tender crisp. Set aside.
    3. In the same skillet, melt another 2 Tbsp. butter and add steak. Sprinkle with seasoned salt and cook until done. Set aside with veggies.
    4. In a small saucepan, melt remaining 2 Tbsp. butter. Stir in flour. Cook for 2 minutes, stirring.
    5. Little by little, whisk in milk and cook until thickened. Remove from heat and stir in cheeses until they melt.
    6. Toss pasta with cheese sauce and then add to veggies and steak. Toss to coat.

Recipe from Buns in My Oven