Southwestern Cheese Steak Supper

Since I had gotten it out for help with the Pretzel Toffee Chocolate Crunch Cookies, I went back to the original red Betty Crocker’s Cookbook looking for dinner ideas.  When I found this one-skillet meal that involved meat + pasta + queso, I knew I would have to try it.

Husband laughed about how it’s called “supper.”  My grandmother would call the three meals breakfast, dinner, and supper.  In my mind, there’s breakfast and lunch, but then dinner and supper are the same thing.  It always confused me as a small child!

*Warning: I followed the directions and ended up with way-overdone steak.  It was pretty disappointing, I must admit, especially after Husband had cooked us some amazing filets a few nights before.  But the pasta was delicious and idiot-proof easy, so next time, I’ll wait until further in the pasta cooking process to put the steak back to the skillet.

Betty has the recipe on her website.

Southwestern Cheese Steak Supper

Ingredients
1 pound beef boneless sirloin steak, 3/4 inch thick
1 1/2 cups mild salsa
1 1/2 cups water
1 1/2 cups uncooked rotini pasta (5 ounces)
8 ounces Velveeta, cut into cubes (1 cup)

Preparation Instructions
Spray 12-inch skillet with cooking spray; heat over medium heat. Cut beef into 4 serving pieces. Cook beef in skillet about 4 minutes, turning once, until brown. Remove beef from skillet. 
Add salsa and water to skillet. Heat to boiling. Stir in pasta. Place beef in pasta mixture. Cover and cook over medium heat 12 to 15 minutes, stirring occasionally, until pasta is tender.  Stir in cheese until melted.

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