I’m thinking of trying this out—maybe with groundturkey instead
Cheesesteak Pasta Recipe
1 box of rotini pasta
1 red & green bell pepper
1 small white onion
2 lbs of shaved steak
1 half block of Velveeta cheese
2 cups of Monterey jack cheese
1 1/2 cups of half and half
2 tsp of Better Than Bouillon beef base
Salt
Pepper
Dried oregano
Dried parsely
Steak seasoning
Boil rotini pasta for 7-8 minutes and drain. Save 1 cup of pasta water and sit to the side.
Dice bell peppers and onions.
Preheat skillet to medium heat, add shaved steak and diced onions. Lightly season with salt, pepper, steak seasoning, oregano and cook for 5 minutes.
Once meat is brown, drain fat and add diced bell peppers and beef bouillon base. Cook for an additional 5 minutes.
For the cheese sauce, heat sauce pan on medium low heat and add half and half. Slowly add diced Velveeta cheese and mix until melted. Pour cheese sauce over the pasta and add the pasta water.
In a baking dish, add half of your pasta, shredded Monterey jack cheese and a layer of steak and peppers.
Repeat and top with remaining cheese.
Cover pan with foil and bake on 400°F for 10-15 minutes and garnish with parsley.