Philly Cheesesteak Casserole

12 ounces penne pasta, cooked al dente & drained
4-5 steak-umms steak, sliced into strips or 1/2 lb beef, cut for steak sandwiches (paper-thin)
3 onions, sliced thin
1/2 green pepper, sliced thin
6 mushrooms, sliced
2 slices American cheese
4 ounces extra-sharp cheddar cheese, shredded
1/3 cup beef broth (approx)
3-5 dashes oregano
1 pinch basil
steak sauce
seasoned tomato sauce (your choice)
Saute steak, onions, peppers& mushrooms until steak is cooked and veggies are tender.  Stir in pasta, beef broth, oregano& basil; top with cheese.    Cover & continue cooking over low heat until cheese is melted.  Stir gently to completely melt cheese into mixture.  
Serve with steak sauce, ketchup or seasoned tomato sauce.  
 4  Servings

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