Time 30m Number Of Ingredients 14 Steps:
Heat 1 tablespoon oil in a deep, 12-inch nonstick skillet over MEDIUM heat until shimmering. Add the ground beef and ½ teaspoon salt and cook, breaking up the beef with a spoon, until crumbled and browned. Drain off as much of the excess grease as possible and transfer the cooked beef to a plate and set aside. Return the skillet to the heat and add the remaining oil, the onion and ¼ teaspoon of the salt, and sauté, stirring frequently, until softened and beginning to brown, about 5 minutes. Stir in the bell pepper, mushrooms, and garlic, and cook, stirring frequently, for 3 to 4 minutes until bell peppers and mushrooms begin to soften and garlic is fragrant. Add the cooked ground beef back to the skillet along with the remaining ¼ teaspoon salt, Italian seasoning, and garlic pepper. Cook, stirring, for a minute or two. Stir the uncooked pasta into the beef and pepper mixture. Pour in the beef broth and increase the heat under the skillet as needed to bring the mixture to a boil. Reduce heat to LOW, cover, and cook for 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed. Stir the pepper jack cheese into the pasta and place the provolone slices in a circle over the top. Cover and cook until the cheese has melted and serve.
Time 30m Number Of Ingredients 14 Steps:
Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste. Add Worchestire, green bell pepper, macaroni noodles, water, and beef broth. Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated. Keeping the skillet over low heat add the 1/2 cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated. Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute. Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese. Garnish with chopped parsley.
Time 2h15m Yield 4 servings Number Of Ingredients 29 Steps:
Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly. Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side. Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper. Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper. Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes. Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
Number Of Ingredients 14 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.
Time 30m Number Of Ingredients 10 Steps:
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add onions and peppers and season with 1 teaspoon of House Seasoning Blend. Saute for 5 minutes or until onions and peppers soften. Add garlic and stir for 30 seconds, or until fragrant. Remove peppers, onions and garlic from pan and set aside. Return skillet to burner and heat remaining tablespoon of olive oil over medium high heat. Season beef with remaining teaspoon of House Seasoning Blend. Saute beef for 3-5 minutes or until almost cooked through. Turn heat down to simmer and add cooked vegetables, Alfredo sauce and pasta to the skillet; stir to combine. Simmer for 10 minutes to allow flavors to come together. If sauce is too thick, add some of the reserved pasta water to thin sauce to desired consistency. Right before serving, top with provolone cheese and add lid to allow cheese to melt.
Time 1h45m Yield 6 to 8 servings Number Of Ingredients 11 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.
More about “philly cheese steak spaghetti recipe 455”
Time 35m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Saute steak, onions, peppers& mushrooms until steak is cooked and veggies are tender. Stir in pasta, beef broth, oregano& basil; top with cheese. Cover& continue cooking over low heat until cheese is melted. Stir gently to completely melt cheese into mixture. Serve with steak sauce, ketchup or seasoned tomato sauce. Cook& prep times are approximate- it’s been a while since I made this, and I fergit!
