Cook Time: 2.5 hourrs
Ingredients
- 2 lbs. top sirloin steak
- ½ teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 (12 ounce) box of elbow pasta
- 2 teaspoons olive oil
- ½ cup onion, diced
- pinch of salt
- 1 ¼ cups skim milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cup grated American cheese
- 1 cup Cheddar Cheese
- 2 tablespoon breadcrumbs or panko
Instructions
An hour before cooking, place the steak in the freezer.
Prepare the pasta according to package instructions. Drain and set aside.
Using a very sharp knife, slice the steak at thinly as possible against the grain.
Put a tablespoon of olive oil in a large sauté or fry pan and heat over medium-high. Cook the steak and set aside.
In the same sauté or fry pan, cook the onion with a teaspoon of oil and a pinch of salt. Cook over medium heat for about 5-6 minutes, until the onions are soft and translucent.
While the onions cook, roughly chop the steak.
When the onions are cooked add them to the pasta.
Put 1 tablespoon of butter in a large saucepan over medium heat. Melt the butter completely and then add the all-purpose flour. Whisk constantly for 2-3 minutes. Add the 1 1/4 cup milk and bring to a boil. Once the milk has come to a boil it should have thickened just a bit.
Remove from the heat, add the grated cheese and whisk to melt the cheese.
Add the cooked pasta, the onion, and the shredded beef. Mix together. Pour into an Emile Henry Pie Dish top with bread crumbs or panko.
Cover with foil and bake for 20-30 minutes. Remove foil and continue baking until the top is lightly browned.
