Spicy Philly Cheesesteak Macaroni and Cheese
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Yields 4-6 Servings
Ingredients:
- 1 lb. cavatappi pasta
- 1 lb. thinly sliced steak, cut into bite sized pieces
- 1 medium onion, thinly sliced
- 6-7 Bellafina peppers, sliced
- 12 oz. extra sharp white cheddar cheese, grated
- 3 tbsp. butter
- 3 tbsp. flour
- 2 cups of milk
- 2 tbsp. El Yucateco® Red Chile Habanero Sauce or preferred brand
- 1 tsp. salt
- 1/2. tsp pepper
- 1 tsp. garlic powder
- 1 tbsp. olive oil
- 2 tsp. steak sauce
- 1/2 cup crispy fried onions
Instructions:
- Preheat oven to 400 degrees and set a large pot of water on the stove to boil. When boiling, cook pasta according to directions.
- In a large skillet add the olive oil and heat to medium high heat. Add steak, onions, and peppers and quickly cook until meat isn’t pink. Add 1/2 tsp. salt and 1/2 tsp. garlic powder and 1/4 tsp. pepper to the steak mixture. Add the steak side and stir. Set aside.
- In a small sauce pot, add the butter and melt over medium heat. Once melted, whisk in the flour until a roux forms. Cook for 1 minute or until roux is golden brown. Slowly whisk in the milk. Cook over medium heat or until milk starts to bubble and thicken. Once thick, about 5 minutes, add the hot sauce. Whisk to combine.
- Off the heat, add 2/3 of the cheese and whisk well.
- In a large mixing bowl or your pasta pot, mix together the steak mixture, pasta, and cheese sauce. Stir well and then add additional seasonings to taste. Pour into a casserole dish and top with remaining cheese and the fried onions.
- Bake for 10-15 minutes or until bubbling.
- Serve immediately.