As promised, here’s the recipe for your leftover Slow-Roasted Beef. This recipe is a HUGE hit with my kids, so if you have any at home, they’ll probably love it!

This recipe reminds me of a cheesesteak sub (hence, the name). The beautiful thing about it is that you can make it however you like your subs. Like them with provolone? Green peppers? Fried onions? Hots? Add away, my friends!

Here’s how I make this recipe; the asterisks indicate what you can substitute based on your own personal preferences….

Ingredients:

Leftover, Slow-Roasted Beef, sliced and then broken into pieces
2 cans of cream of mushroom soup
milk or half&half
Velveeta cheese (4- to 6-ounces), cubed*
Butter
Cooked onions from roast*
Leftover broth (and/or gravy) from roast
Diced tomatoes, cooked green peppers, hots or whatever else you’d like to add*
Egg noodles or elbow macaroni

1. Spoon contents of cream of mushroom soup into a 2- or 3-quart sauce pan, adding about 8 oz. of milk; whisk until smooth, then cook over low heat, stirring frequently.
2. In a separate bowl, add cubed Velveeta, a little butter and ¼ cup of milk; microwave at 45-second intervals (stirring in-between) until smooth – set aside.
3. Add the leftover broth and/or gravy to the mushroom soup and whisk until smooth.
4. Add the melted Velveeta to the soup/broth mix and whisk until smooth; add more milk if the mixture is too thick.
5. Stir-in the beef pieces, then add your “extras” (onions, green peppers, tomatoes, etc.); cook until hot, then cover and remove from heat.
6. Prepare noodles to your liking, strain, then return to pot; if desired, you can toss with a little olive oil or butter to keep them from sticking together.
7. Serve sauce mixture over noodles, and enjoy!

Note: It’s best to use a cheese that melts well in this recipe. I find that the shredded “blends” are by far the best cheese to use if you’re not using Velveeta. Also, if you do use another cheese besides Velveeta, make sure that you stir constantly while it’s melting, otherwise, you’ll end up with a stringy base sauce.

For a printer-friendly .pdf version of this recipe, CLICK HERE.


4 Responses to “Cheesesteak Noodles”

  1. Marie Says:

    Can you substitute another soup for the cream of mushroom? My kids like the cream, but not the mushroom.

  2. CEB Says:

    Hi, Marie! You could try cream of celery, and I think there’s a creamy cheese soup that would probably work, too. Only, if you use the cheese soup, you might have to cut down on the amount of cheese you add to the base sauce. If you make it with an alternative soup, let me know how it turns out.

  3. a r t u s Says:

    I have roast beef in the slow cooker right now… I’m sure to try this tomorrow with the leftovers! Cheese… steak…. yummmmm!

  4. CEB Says:

    Enjoy…make sure you come back and let me know how you liked it!

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