I don’t think it gets much better  than combing the fantastic flavor of a cheese steak with the hearty comfort of a casserole. This has become my favorite recipe to make for supper (my whole family loves it!), and it comes together quick enough that I can make it pretty much any time.

It starts with a good cut of steak like sirloin and just gets better with the addition of veggies, pasta, a creamy sauce, and a healthy dose of cheese. Once it’s all baked and bubbly it’s ready to dig in—and then go back for seconds!

 

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 11×7 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.

 

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Quick tip: To make this a bit quicker try serving it as more of a traditional pasta dish instead of a casserole.  Skip the baking and just mix all together, sprinkle with cheese, and serve.

Photo and recipe courtesy of A Blog About Food.