Cheese-Steak Stuffed Pasta

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