#phillycheesesteak

Recipe is in my cookbook “kitchen culture”

Ingredients
• 1 lb. thinly sliced ribeye steak
• 1 large onion
• 3 green bell peppers
• 3 Tbs olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Tony’s Chachere’s Creole
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp mustard
• 1/2 tsp onion powder
• 20-22 jumbo pasta shells
• 2 Tbsp butter
• 1 cup Provolone cheese, shredded or finely grated
For the sauce:
• 1 Tbsp butter
• 1 Tbsp white flour
• 1 cup heavy cream
• 1/4 heaping cup Provolone cheese, shredded or finely grated
• 1/2 tsp Tony’s Chachere’s Creole
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp onion powder

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