This Cheesesteak Tetrazzini recipe is a favorite at our house. It's great to serve for a crowd, or if you are like us and enjoy leftovers, you can it on this all week! Our $12 lb. pre cut Wagyu Fajita strips makes it so easy and delicious.
Ingredients:
- 2 lb. Fajita Steak
- Half Onion
- Half Red Bell Pepper
- Half Can Rotel
- 3 Cups Heavy Cream
- 1 Can Cream Chicken Soup
- 1 Can Cream Mushroom Soup
- Spaghetti Noodles
- Mozzarella Cheese
- Colby Jack Cheese
- 2 Tbs. Butter
- 2 Beef Bouillon Cubes
- Favorite Steak Seasoning
Directions:
- Boil pasta and set aside
- Heat butter in pan and sauté onion and red pepper.
- Add Fajita steak and season to taste. (I use 2 tsp salt, 2 tsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, 1 beef bouillon cube.)
- Add mixture to noodles and mix
- Place pan back on stove and add butter. Once melted, add heavy cream, cream of mushroom, cream of chicken, and mozzarella cheese.
- Pour over pasta and mix.
- Top with Colby Jack Cheese
- Bake at 400 until cheese is melted.
- Makes 10-12 servings