Philly Cheese Steak Spaghetti Recipe 465

Steps:

• Cut the roast beef slices into thin strips. Chop the onion. Set both aside. Make the Cheese Sauce: In a medium sized saucepan over medium heat, melt the butter. Whisk in the flour, salt, and pepper and cook for about 2 minutes. Slowly add the milk, constantly whisking, and cook until thickened to sauce consistency. Add the shredded cheddar, whisking until melted and smooth. Turn off heat, cover the pan and keep warm. Cook the spaghetti according to the package directions. Drain in a colander. (Can be rinsed with hot water if desired) While the spaghetti is cooking, heat the oil in a medium skillet on medium heat. Add the onions and cook until tender. Stir in the roast beef strips, salt, garlic salt, and black pepper, sauteing until heated through and lightly browned. Remove from heat and keep warm. Place a serving of cooked and drained spaghetti on 4 plates, top with the sauteed roast beef and onions, then spoon cheese sauce over the top.

Steps:

• Put the steak in the freezer for 30 minutes to firm up for easier slicing.
• Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
• Slice the steak as thinly as possible, discarding any large pieces of fat; set aside.
• Cook the pasta according to the package instructions for 1 minute less than al dente. Drain, then transfer to a large bowl; set aside.
• Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Working in batches, add the beef in a single layer, season with 1 teaspoon salt and several grinds of pepper and cook without stirring, until brown on the bottom, about 3 minutes. Flip the beef with tongs and brown the other side, about 3 minutes. Transfer to the bowl with the pasta.
• Heat 1 tablespoon oil in the same skillet over medium heat and add the onions. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until translucent and softened but not brown, about 10 minutes. Transfer to the bowl with the pasta.
• Heat the remaining 1 tablespoon oil in the same skillet over medium heat and add the peppers. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until softened but not brown, about 10 minutes. Set aside.
• Add the sour cream, beef broth, 3/4 cup of the sharp provolone, the diced mild provolone and 1 teaspoon salt to the pasta bowl and stir to combine. Transfer to a 9-by-13-inch baking dish and cover with the remaining mild provolone slices. Top with the bell peppers and pickled cherry peppers.
• Bake until the mixture is starting to bubble around the edges and the cheese is melted on top, about 30 minutes. Top with the remaining 3/4 cup sharp provolone and bake until heated through and the top is slightly golden, about 10 minutes. Let sit for 5 minutes before serving so the pasta can absorb some of the liquid and the cheese can set.