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IMC Film Production
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Thursday 22 October 2026 04:45:34 GMT
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• 1 lb shaved ribeye or thinly sliced steak • 12 oz penne or rotini pasta • 8 oz Cooper Sharp American cheese, chopped or shredded • 1 medium yellow onion, thinly sliced • 3 cloves garlic, minced • 2 tbsp butter • 1 tbsp olive oil • 1 tbsp Worcestershire sauce • 1 cup whole milk • ½ cup reserved pasta water • ½ cup shredded provolone or mozzarella (optional, for extra cheesiness) • ½ tsp garlic powder • ½ tsp onion powder • Salt and black pepper, to taste 1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water before draining. 2. Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add shaved steak, season with salt, pepper, garlic powder and onion powder. Cook for 3–5 minutes until browned. Add Worcestershire sauce, toss and remove from skillet. 3. Sauté the vegetables: In the same skillet, melt butter. Add sliced onions and green peppers. Cook for 6–8 minutes until softened and slightly caramelized. Add garlic and cook another 30 seconds. 4. Make the Cooper Sharp sauce: Reduce heat to low. Pour in milk and warm gently. Gradually add Cooper Sharp cheese, stirring continuously until melted and smooth. Do not let the sauce boil. 5. Make it extra cheesy: Stir in provolone or mozzarella, if using. Add a splash of reserved pasta water to loosen the sauce until silky and creamy. 6. Combine everything: Return steak to the skillet and add drained pasta. Toss until every piece is coated in the cheesy sauce. 7. Serve: Finish with freshly cracked black pepper and a little extra melted Cooper Sharp on top. #cheesesteak #philly #gobirds #pasta #cheese
• 1 lb shaved ribeye or thinly sliced steak • 12 oz penne or rotini pasta • 8 oz Cooper Sharp American cheese, chopped or shredded • 1 medium yellow onion, thinly sliced • 3 cloves garlic, minced • 2 tbsp butter • 1 tbsp olive oil • 1 tbsp Worcestershire sauce • 1 cup whole milk • ½ cup reserved pasta water • ½ cup shredded provolone or mozzarella (optional, for extra cheesiness) • ½ tsp garlic powder • ½ tsp onion powder • Salt and black pepper, to taste 1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water before draining. 2. Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add shaved steak, season with salt, pepper, garlic powder and onion powder. Cook for 3–5 minutes until browned. Add Worcestershire sauce, toss and remove from skillet. 3. Sauté the vegetables: In the same skillet, melt butter. Add sliced onions and green peppers. Cook for 6–8 minutes until softened and slightly caramelized. Add garlic and cook another 30 seconds. 4. Make the Cooper Sharp sauce: Reduce heat to low. Pour in milk and warm gently. Gradually add Cooper Sharp cheese, stirring continuously until melted and smooth. Do not let the sauce boil. 5. Make it extra cheesy: Stir in provolone or mozzarella, if using. Add a splash of reserved pasta water to loosen the sauce until silky and creamy. 6. Combine everything: Return steak to the skillet and add drained pasta. Toss until every piece is coated in the cheesy sauce. 7. Serve: Finish with freshly cracked black pepper and a little extra melted Cooper Sharp on top. #cheesesteak #philly #gobirds #pasta #cheese

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