PHILLY CHEESESTEAK STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions and set aside on wax paper to cool.
• Cut beef into very thin strips.
• Slice the red bell pepper, green bell pepper, onion, and mushrooms very thin.
• Cook the meat in a skillet with 1 Tablespoon butter, 1 Tablespoon oil and garlic. Cook over medium heat until no longer pink.
• When done cooking, put meat on a plate and set aside.
• Add the other Tablespoon of butter and vegetable oil back into the skillet and cook the veggies until soft.
• When the veggies are tender, add in the beef broth and the meat back in with the veggies.
• Season with garlic salt, Italian seasoning, and salt and pepper.
• In a small bowl mix together 1 Tablespoon of the cornstarch and water. Pour over the mixture to thicken up so it can be spooned into the shells.
• Fill each pasta shell with a spoonful of meat and veggie mixture.
• Place in a baking dish that has been lightly sprayed with nonstick cooking spray.
• Slice 3 slices of the provolone cheese into small pieces and place inside each filled shell. Tuck the cheese inside the shell so it doesn't hang over the sides.
• Prepare the cheese sauce by heating the milk, beef broth and 1 Tablespoon cornstarch in a saucepan over medium heat.
• Slow add in the remaining provolone cheese and stir until completely melted.
• Pour 1/2 of the cheese mixture around the shells and in the bottom of the pan.
• Cook for 10 minutes at 350 degrees.
• Remove from oven and spoon the remaining cheese sauce over each shell.