Philly Cheese Steak Spaghetti
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!
Servings: 4
Calories: 579kcal
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
Serving: 1person | Calories: 579kcal | Carbohydrates: 53g | Protein: 31g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 1114mg | Potassium: 623mg | Fiber: 3g | Sugar: 7g | Vitamin A: 559IU | Vitamin C: 29mg | Calcium: 450mg | Iron: 3mg