Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp olive oil
  • 1 medium yellow onion, sliced
  • 2 medium green bell peppers, sliced
  • 1/2 lb – 3/4 lb of deli roast beef. sliced into small pieces
  • 10 oz shell pasta
  • 2 eggs
  • 1 cup evaporated milk
  • 1 cup provolone, grated or thinly sliced
  • 2 cups mild cheddar cheese, grated
  • 1/2 tsp seasoned salt

Instruction

  • Put a large pot of water onto boil for pasta.
  • Meanwhile, in a large skillet heat olive oil on medium heat and saute onions and peppers until onions are translucent and there is no more crunch, about 10 minutes.
  • Add sliced roast beef and cook until heated through. Remove from heat and set aside.
  • Water should be boiling by now. Add pasta and cook until al dente, according to package directions.
  • Reserve 1 cup pasta water.
  • In a large Dutch Oven or saucepan whisk together eggs, evaporated milk, seasoned salt and both cheeses over medium heat. Continue whisking until cheese is melted and mixture is thick.
  • Add pasta into cheese mixture. Add reserved pasta water a few tablespoons at a time until mixture reaches desired consistency. Discard any remaining pasta water.
  • Stir in onions, pepper and roast beef, coating with cheese mixture, stirring until evenly combined.
  • Serve immediately.