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Philly Cheese Steak Spaghetti

Judith Hannemann
  • 30 minutes
  • Serves 4

INGREDIENTS

1/2 lb

thinly sliced cooked roast beef, cut in strips

1

medium onion, sliced

8 oz

sliced mushrooms (optional)

2 tbsp

olive oil

1 tsp

garlic powder

salt

pepper

8 oz

(dry) spaghetti

Cheese Sauce:

2 tbsp

butter

1 1/2 tbsp

flour

1 cup

whole milk or half-and-half

1 cup

shredded cheddar cheese

salt

pepper