Philly Cheese Steak Pasta
By: Kraig Keesaman
Updated: January 24, 2013
1 tsp. corn oil
1 lb. beef stew meat, cut into small pieces
1 green pepper, diced
1 red or yellow onion, diced
8-9 button mushrooms, sliced
2-3 cloves garlic, crushed and minced
1/2 tsp. dried thyme
Salt and pepper to taste
Pasta noodles, such as penne
1 cup milk
1/4 cup Windy WIne Company Good News Red Wine
2 T. butter
2 T. flour
2 cups shredded provolone cheese
Salt and pepper to taste
Prepare pasta according to directions on box.
Drain and set aside.
Heat oil in large skillet over medium-high heat.
Season beef with salt and pepper and add to pan.
Add thyme and cook until beef is brown, but not fully cooked, 1-2 minutes or more.
Remove beef from pan and add a little more oil if needed.
Add onions and peppers and cook until softened.
Move onions and peppers to sides of pan and add mushrooms to center of skillet.
Cover and cook until mushrooms soften, about 4-5 minutes.
Remove from pan and place with beef.
Heat butter in skillet and whisk in flour once melted.
After flour and butter are combined, add milk slowly, whisking as you go then add wine.
Continue to stir until low boil, add cheese and salt and pepper to taste.
Continue to cook until sauce thickens, add onions, beef, peppers and mushrooms to sauce and toss with pasta.
