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Got leftover roast beef? Want a different way to use it? Here’s the answer–Philly Cheese Steak, but on spaghetti and not a roll!
I’ve wanted to make this recipe for a very long time…ever since I first saw it on my friend Lillian’s blog, My Recipe Journey. Lillian has made thousands of recipes she’s found online over the years, some have become keepers and some have not. The posts on ones that have not made the cut are a riot because Lillian just gives you the facts, along with a photo of the disaster and plenty of good humor as well.
This recipe is one of her originals. The reason I love Lillian’s personal recipes is she really thinks out of the box on some and her original recipe for this is one of them!
There’s not much you can do to alter perfection, but I did add a few things to her original.
I added mushrooms merely because I had close to 8 ounces that I didn’t want to go bad and I added some garlic to the meat/onion mix. I’m really surprised Lillian didn’t add any since we were always challenging each other in our “Garlic Wars” where we’d up the garlic ante back and forth because we love the stuff so much!!
The cheese sauce here is pretty basic–in both recipes. However, I tend to use whole milk or half and half because I like a good rich cheese sauce.
Anyway, for this recipe, you can use leftover roast beef as I did, or buy it thinly sliced from your grocery deli. Either way, it works! And if you like gobs of cheese sauce, then just double the sauce recipe!
Philly Cheese Steak Spaghetti
Ingredients
- 1/2 lb thinly sliced cooked roast beef cut in strips
- 1 medium onion sliced
- 8 oz sliced mushrooms optional
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt to taste
- pepper to taste
- 8 oz dry spaghetti
CHEESE SAUCE
- 2 tbsp butter
- 1 1/2 tbsp flour
- 1 cup whole milk or half-and-half
- 1 cup shredded cheddar cheese
- salt to taste
- pepper to taste
Instructions
- For Sauce:
- Melt butter over medium heat in a small saucepan.
- Whisk in the flour making sure there are no lumps.
- Slowly whisk in milk, making sure there are no lumps.
- Bring mixture to boil, stirring frequently.
- Add the cheese and stir until it is melted.
- Remove from heat and keep warm (I use a small crock pot made for dips to do this)
- 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 and the mushrooms and cook until they start to get brown.
- Add the roast beef and cook until there is no pink and heated through.
- Add the garlic powder and salt and pepper to taste.
- Portion out pasta on plates.
- Divide meat mixture over pasta
- Ladle sauce on top of each plate.
- Serve immediately
Nutrition
Liz says
Sounds so good. Thank you.
Lillian says
Oh Wow…You made my baby look sooooooo yummy! Thank you so much for trying my recipe and for the shout-out! XOXO
Lillian recently posted…Apple Roses
Judith Hanneman says
LillyBoo <3