Philly Cheese Steak Pasta

We had this tonight and it was awesome. The Velveeta was on sale and I had the rest of the ingredients on hand so it didn’t hurt my budget at all. If you don’t have sandwich steak, use ground beef or roast beef instead.

What you need:

about 1/2 to 3/4 of a pound of sandwich steak, from the meat counter or the freezer section.
whatever veggies you like on your cheese steak: onions, peppers, mushrooms, etc.
3/4 of a lb to 1 lb of pasta, shells or bowties work well.
1/3 to 1/2 a cup of milk
3/4 of a lb to 1lb of Velveeta
black pepper
You’ll notice the measurements are kind of all over the place. Well, I don’t measure stuff and I’ve found that people have different preferences. You might like your pasta a little drier or with lots more sauce. You might put in a lot of veggies and just a little bit of meat. It’s up to you.

Put on a pot of water and cover it. In a large skillet on medium high, start cooking up your steak. It’ll cook fast so watch it. I cooked my frozen steak a few pieces at a time. While cooking the steak, cut up your veggies. I like the onions and peppers in long strips. After you’ve cooked all the steak, put it in a bowl and add the onions to the skillet. Turn down the heat to medium and add the other veggies. Cook until they just start to soften.

When your water starts to boil, add the pasta and some salt. Stir and set your timer for a few minutes less than the directions on the package. Then you’ll know when to check it. Put the meat on your cutting board and chop it up a bit. Then add it to your skillet. Add the milk and the pepper. Cut up your Velveeta and add to the skillet. Stir the Velveeta and the meat mixture until the Velveeta melts. When the pasta is ready, drain it and add it to the skillet. Mix everything together and eat it. I really like this one. I hope you do too.

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