Presented By Chef Taling

Cheesesteak stuffed pasta shells with creamy melt Cheddar & roasted tomatoes

Recipe:

1-2lbs Flank Steak (chopped into bite sized pieces)

2 T Worcestershire Sauce

1 tsp Garlic Salt, pepper

⅓ C Red & Green Bell Peppers (chopped)

⅓ C Onions (chopped)

15-20 Jumbo Pasta Shells (cooked & cooled)

2 Tomatoes (one sliced, the other fully chopped)

½ C Shredded Mozzarella

1 C Cheddar

1 T Butter

1 T Flour

1 C Milk

1. Make cheese sauce: In a saucepan add butter & flour (roux) over Med High. Whisk for 1 min. Add milk. Whisk for 3 mins to thicken. Add cheese, a dash of salt and lower heat to low. Let cheese melt and keep warm.

2. Heat oven to 350° In a pan over high heat add 1 T oil. Season steak and add to pan. Sear for 5-6 mins.

3. Add bell peppers, onions & Worcestershire. Cook for 2 additional mins.

4. Scoop filling into shells and place on baking sheet. Sprinkle mozzarella on top. Last pour about 2 teaspoons of cheese sauce on top of each shell. Bake for 10-15 mins until cheese melts.

5. While that's baking, add all tomatoes to a pan over Med low and sautee about 2-3 mins. Pour into a serving dish. Place pasta shells on top and serve