Friday, March 26, 2010

Philly Cheesesteak Pasta

Miss me? Sorry, life around here has been so unbelievably busy! Homeschooling 3 kids, trying to maintain (and failing miserably) a 4 bedroom house, working to get my grandmother into assisted living facility, playing taxi to my kids many activities, and climbing Mount Washmore on what seems to be a daily basis, well...I just have been slacking off in the cooking department.

The other day, I spent the day in the kitchen, cooking and creating a recipe that had been in my mind for weeks. I LOVE Philly Cheesesteaks. And if you live in Philly, the fight is Pat's vs. Geno's - usually. Of course, out here in the suburbs, we have plenty of GREAT places to choose from. Personally, I prefer one on an Amoroso's steak roll, using FRESH meat and REAL Provalone or American cheese - no Cheese Whiz for me (sorry Pat's). Lots of green peppers, mushrooms and onions.

I've been having a tooth issue which makes it very hard to chew. And as delicious as a cheesesteak sounds, the pain of chewing it is a huge deterrent (I know, I'm going to the dentist...I promise). So...pasta's soft! So here goes!!!

I do warn you, this is not any healthier than eating a true Philly Cheesesteak. I never claimed that ALL the food I made would be healthy. :) I hope you try it, and enjoy it.

Philly Cheesesteak Pasta

12 oz Reggiano Penne Pasta (.99)
1 Tbs. Country Creamery Butter (.05)
1 Tbs. Olive Oil (.11)
1 Box Philly Gourmet Sandwich Steaks (1.99)
10 oz box of White Mushrooms, sliced thinly (.89)
1 green pepper, diced (.80)
1/2 large onion, diced (.30)
2 cloves garlic, minced (.10)

2 Tbs Country Creamery Butter (.10)
2 Tbs. Grandma's Best Flour (.10)
1 8oz package of Happy Farms Provalone Slices, julienned (1.99)
8 oz. Great American Slices, julienned (3.49/lb - so 1.75 for half)
2 Cups Milk (.45)

Prepare Pasta as directed on package. Drain and set aside.

Preheat oven to 350 degrees.

In a large saute pan, melt butter and oil together over medium heat. Saute diced onions, diced peppers and sliced mushrooms together until tender/crisp. Add minced garlic and continue to cook until mushrooms are soft. Cut sandwich steaks in strips (I cut them in half, THEN in strips). Add to veggie mixture and cook until beef is cooked through. Drain as much fat as possible. Set aside.

In a large sauce pan, melt butter. Stir in flour and whisk for 2 minutes to cook out the "raw" taste of the flour. Add milk slowly. Bring milk just to a boil and reduce heat to simmer. Continually stir over low heat until the mixture thickens and coats the back of a spoon. Remove from heat. Stir in cheeses until melted.

In a large bowl mix together vegetables/beef, pasta and cheese sauce. Pour into a 13 X 9 Inch baking pan. Bake for 25-30 minutes @ 350 degrees until cheese sauce is bubbly.

Makes 12 servings @ $.80 each! Please enjoy responsibly (like add a salad or something to make it redeeming!)


  1. This casserole looks interesting! I'm sure hubby and I would like it.

    I live in Missouri and have never had a cheesesteak sandwich with Cheez Whiz, but I'm pretty sure I would like it. :)

  2. Annie, it's soooo much better with REAL cheese. Cheez Whiz has a place, don't get me wrong, but NOT in a Cheese Steak! :)

  3. I will have to try this one! Hubby is from Philly and he loves his cheesesteaks, I better keep him from reading the post though it'll probably make him homesick :( Thanks for the great recipe.