Not Quite Philly Cheesesteak Skillet Pasta

One of my "let's see what I can use up" specials. I found in my freezer 4 sandwich steaks, a tiny container of beef broth and some shredded cheddar. In the fridge, I found a few mushrooms, half a green pepper and a couple slices of american cheese. Tossed together with some staple ingredients, I came up with this family favorite skillet dinner. I think it's time to make this one again. Serve with condiments you would use on a steak sandwich - I use A-1 steak sauce, DH likes seasoned tomato sauce, and the kids liked ketchup. I've also made it with ground beef or venison, using about 1/2 pound of meat.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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
•  ketchup
•  seasoned tomato sauce (your choice)

Directions

1. Saute steak, onions, peppers& mushrooms until steak is cooked and veggies are tender.
2. Stir in pasta, beef broth, oregano& basil; top with cheese.
3. Cover& continue cooking over low heat until cheese is melted.
4. Stir gently to completely melt cheese into mixture.
5. Serve with steak sauce, ketchup or seasoned tomato sauce.
6. Cook& prep times are approximate- it's been a while since I made this, and I fergit!