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Freeze steak for 15 minutes (this will help you make paper-thin slices). Meanwhile, bring a large pot of lightly salted water to a boil.
In a small saucepan, whisk milk, flour and 1/4 teaspoon salt. Remove steak from freezer and cut it into the thin strips. Toss steak in a bowl with Worcestershire and 1/4 teaspoon salt.
Cook penne according to package directions. Drain pasta, reserving 1/2 cup pasta water.
Heat milk mixture over medium heat, whisking occasionally, until it begins to bubble. Simmer 2 minutes. Meanwhile, heat 1 tablespoon oil in a large stainless steel skillet over medium-high heat. Add beef and cook 2 to 3 minutes. Remove to a plate and reduce heat to medium. Add the remaining 1 tablespoon oil, pepper and onion to the pan; season with the remaining 1/4 teaspoon salt. Cook 4 minutes.
Toss pasta with veggies, steak and any drippings. Whisk 3/4 cup cheese into the milk mixture. Stir cheese sauce into pasta mixture, thinning if needed with some of the reserved pasta water. Toss pasta with remaining 3/4 cup shredded cheese and black pepper.