1 lb. sirloin steak, cut into thin, bite-sized strips
½ cup mild pepper rings
1 Tbsp butter
2 tsp (2 cloves) minced garlic
2 Tbsp flour
1-1/2 cup whole milk, warmed
2 Tbsp mild pepper ring juice
8 oz. (1 cup) white cheddar cheese (or cheese of your choice), shredded
2 tsp oregano
½ tsp salt
¼ tsp pepper
cayenne pepper, to taste
nutmeg, to taste
Instructions
Cook rotini according to package directions; drain.
Meanwhile, heat 1 Tbsp olive oil in a large fry pan over medium-high heat. Add onion, bell pepper, and mushrooms and cook until softened, 3-5 minutes. Remove to a bowl and keep warm.
Heat remaining 1 Tbsp olive oil in same pan and sear steak, 1 minute per side. Remove from heat and add to onion mixture.
Add pepper rings to steak and onion mixture, tossing to combine.
In a medium saucepan, melt butter over medium heat. Add garlic and saute about 30 seconds.
Whisk in flour and cook 1 minute, whisking frequently. Slowly whisk in half the milk. Once it's fully combined, whisk in the rest of the milk. Bring sauce to a simmer and cook until thickened, 2-3 minutes.
Whisk in pepper juice and cheese until smooth.
Remove from heat and stir in oregano, salt, pepper, cayenne, and nutmeg. Toss sauce with rotini and top with steak and onion mixture.
Notes
To turn up the heat a notch, try using Pepper Jack for part or all of the cheese.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/philly-cheesesteak-pasta/