Our local OutCenter flag draped with a black ribbon says it all.
The 90 degree days are gone for a while so we are back in comfort food mode again. With temperatures hovering in the low 60s and just a general sadness that seems to be in the air from the events of this past weekend we want foods that remind us of simpler times and make us feel warmth from the inside out. For my family macaroni and cheese is a HUGE comfort food. But, I couldn’t make just any ordinary macaroni and cheese.
This turned out so much better than I thought it would. It was flavorful without being overpowering and the provolone cheese sauce added just enough flavor to tie the dish together. I used McCormick’s Montreal Steak Seasoning in this dish as it has a real great peppery flavor that seemed to bring out the other flavors. You could use regular ground black pepper but the seasoning added a bit something more to the dish.
If you like your peppers a bit on the crisp side, which I do, under cook them just a bit when you are frying them. They will cook 15-20 minutes more in the oven but that is really not a long time so they will not get soggy.
We all loved this dish and the leftovers were quickly claimed for lunch today.
Philly Cheesesteak Pasta Bake
- 1 1/2 -2 lbs. ground beef
- 12 oz. pasta
- 1 large red pepper, 1/4″ chop
- 1 large green pepper, 1/4″ chop
- 1 large onion, diced
- 1/2 teaspoon garlic powder
- 1 heaping teaspoon McCormick Montreal Steak Seasoning
- salt and pepper to taste
- 1/2 cup butter
- 1/2 cup flour
- 3 1/2 cups whole milk or fat-free half and half
- 8 oz. provolone cheese, shredded
- fried onions for topping, if desired
- Preheat oven to 350 degrees. Prepare a 13 x 9 casserole dish with non-stick spray.
- Brown ground beef in a large skillet over medium heat. Break into bite size pieces with the edge of the spoon as it cooks.
- Once ground beef is fully cooked remove beef from pan with a slotted spoon and drain grease from pan.
- Add peppers and onions to the pan which you cooked the ground beef in. Stir and cook until your desired tenderness is almost reached. Sprinkle garlic powder, salt and pepper over the vegetables. Remove them from heat prior to being just done enough.
- Make pasta according to package directions to al dente.
- In a medium sauce pan over medium heat melt the butter. Once butter is melted whisk the flour in until smooth. Heat for 1-2 minutes to thicken. Pour in the milk slowly as you continue to whisk the mixture. Continue to stir until mixture thickens and become like a gravy.
- Remove pan from heat and add provolone cheese, steak seasoning, salt and pepper to taste.
- Mix cheese sauce, pasta, vegetables and ground beef together until well mixed. Taste and adjust spices as necessary.
- Pour into prepared pan and top with crispy onions. Bake for 15-20 minutes until heated through and cheese sauce sets.
- Remove from oven and allow to sit for 3-5 minutes before serving.