Philly Cheese Steak Pasta
Thank you for all the kind words concerning my daughter! She appreciated them too!
Our very first meal here in Philly was, of course, the Philly Cheese Steak. But when you live in Philly, they're not called Philly Cheese Steak, they're just called "steaks." You learn these things. And when you go to the famous Pat's or Geno's, there's a very specific way of ordering them. You can't use a lot of words, and you can't hesitate. You use the term "wit" if you want onions, specify what kind of cheese you want, and you get the heck out of the way, otherwise their is going to be trouble. It's a very serious business.
I LOVE our city's sandwich, especially with bacon, ohmygosh, drippy, greasy goodness. But as you can imagine, when you eat one, it's there to stay, usually right in my thighs, so I don't eat them often.
Instead, it's fun to find substitutes like this, still delicious, still cheesy and flavorful, but a lot nicer to my hips.
Philly Cheese Steak Pasta
Adapted from Betty Crocker
Ingredients
3 cups uncooked dumpling or wide egg noodles
1 lb beef boneless sirloin steak, about 3/4 inch thick
1/4 teaspoon pepper
2 medium onions, chopped
1 small bell pepper, chopped
14 oz can beef broth
1/4 cup flour
1/2 cup fat free half and half
1 tablespoon Dijon mustard
3/4 cup shredded reduced-fat cheddar cheese
Directions
1. Heat oven to 350. Spray 11x7 inch glass baking dish with cooking spray. Cook and drain noodles as directed on package.
2. Meanwhile, remove fat from beef. Cut beef into 3/4 inch pieces. Heat 12-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.
3. In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half and half and mustard. Spoon over beef mixture. Stir in cooked noodles.
4. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.
Serves 6: 1 1/3 cups
Per Serving: 260 cal, 5g fat, 2g fiber, 24g prot, 30g carb
Our very first meal here in Philly was, of course, the Philly Cheese Steak. But when you live in Philly, they're not called Philly Cheese Steak, they're just called "steaks." You learn these things. And when you go to the famous Pat's or Geno's, there's a very specific way of ordering them. You can't use a lot of words, and you can't hesitate. You use the term "wit" if you want onions, specify what kind of cheese you want, and you get the heck out of the way, otherwise their is going to be trouble. It's a very serious business.
I LOVE our city's sandwich, especially with bacon, ohmygosh, drippy, greasy goodness. But as you can imagine, when you eat one, it's there to stay, usually right in my thighs, so I don't eat them often.
Instead, it's fun to find substitutes like this, still delicious, still cheesy and flavorful, but a lot nicer to my hips.
Philly Cheese Steak Pasta
Adapted from Betty Crocker
Ingredients
3 cups uncooked dumpling or wide egg noodles
1 lb beef boneless sirloin steak, about 3/4 inch thick
1/4 teaspoon pepper
2 medium onions, chopped
1 small bell pepper, chopped
14 oz can beef broth
1/4 cup flour
1/2 cup fat free half and half
1 tablespoon Dijon mustard
3/4 cup shredded reduced-fat cheddar cheese
Directions
1. Heat oven to 350. Spray 11x7 inch glass baking dish with cooking spray. Cook and drain noodles as directed on package.
2. Meanwhile, remove fat from beef. Cut beef into 3/4 inch pieces. Heat 12-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.
3. In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half and half and mustard. Spoon over beef mixture. Stir in cooked noodles.
4. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.
Serves 6: 1 1/3 cups
Per Serving: 260 cal, 5g fat, 2g fiber, 24g prot, 30g carb
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