Meat and Poultry · Potatoes Pastas and Grains · SELECT Medium olive oil · Thyme balsamic ·Mar 26, 2024

Cheesesteak Spaghetti

Name: Cheesesteak Spaghetti
Ingredients: 8 oz dry spaghetti; 2 tablespoons Fustini's Medium SELECT olive oil; 1 medium onion sliced; 8 oz sliced mushrooms; 1 red or green bell pepper, sliced; 2 tablespoons Fustini's Thyme balsamic; 1/2 lb thinly sliced cooked roast beef cut into thin strips; 1 teaspoon garlic powder; salt to taste; pepper to taste; fresh oregano for garnish; 1 tablespoon Fustini's Medium SELECT olive oil; 1 1/2 tablespoon flour; 1 cup whole milk or half-and-half; 1 cup shredded cheddar cheese; salt to taste; pepper to taste

Ingredients

8 oz dry spaghetti
2 tablespoons Fustini's Medium SELECT olive oil
1 medium onion sliced
8 oz sliced mushrooms
1 red or green bell pepper, sliced
2 tablespoons Fustini's Thyme balsamic
1/2 lb thinly sliced cooked roast beef cut into thin strips
1 teaspoon garlic powder
salt to taste
pepper to taste
fresh oregano for garnish

1 tablespoon Fustini's Medium SELECT olive oil
1 1/2 tablespoon flour
1 cup whole milk or half-and-half
1 cup shredded cheddar cheese
salt to taste
pepper to taste

Directions

Cook spaghetti per package directions. Drain and set aside, covering so it stays warm.
Heat a large skillet over medium heat. Add oil and heat through. Add the onions, peppers and mushrooms and cook until they start to get brown. Deglaze the pan with the balsamic. Add the roast beef and cook until heated through. Add the garlic powder and salt and pepper to taste.
Portion out pasta on plates. Divide meat mixture over pasta and ladle sauce on top of each plate.
Heat olive oil over medium heat in a small saucepan. Whisk in the flour eliminating all lumps. Cook for 3-4 minutes, then slowly whisk in the milk/cream. Continually stirring, bring the mixture to a boil. Once boiling, reduce heat and add the cheese. Continue to stir until cheese is melted. Remove from direct heat, and keep warm until ready to use.

Cheesesteak Spaghetti