Philly Cheesesteak Pasta

Step 1

Place a large pot of water on to boil, then hold hot until you are ready to cook the pasta.

Step 2

Make the Cheez Whiz sauce. In a medium non-stick sauce pan place beef broth and milk and heat over medium heat.

Step 3

Once hot, add cheddar and cream cheese and stir to combine and melt.

Step 4

In a small bowl, mix corn starch, garlic powder, onion powder, turmeric and dry mustard then add a tablespoon or so of the hot milk to make a slurry and add it to the hot liquid.

Step 5

Add half of the provolone and stir to melt and combine.

Step 6

Remove from heat and hold until later.

Step 7

In a heavy bottomed pan (Carbon Steel is the absolute best for this), heat one tablespoon of oil over medium heat and cook onions 8-10 minutes until soft. Remove to a platter.

Step 8

Add another tablespoon of oil and cook the peppers 8-10 minutes until soft. Remove to the same platter.

Step 9

Increase heat to medium high.

Step 10

If using already shaved steak, pat dry and cut further on your cutting board into slightly smaller pieces.

Step 11

Divide the beef into four piles and cook one pile at a time by adding one tablespoon of oil and one quarter of the beef and stir with tongs to brown. Continue with the remaining oil and beef. This should take about two minutes per batch. As you cook each batch, add to the platter.

Step 12

Bring the water back to a boil and once boiling, add some salt and the pasta and cook according to box directions.

Step 13

While the pasta is cooking, heat the cheese sauce back up and hold on low.

Step 14

Drain the cooked pasta and add back to the pan along with the remaining chopped provolone cheese, all of the meat and vegetables and half of the cheese sauce. Stir to combine.

Step 15

Serve with the rest of the cheese sauce over each portion.