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In a cast iron pan place yellow, orange and red bell peppers, jalpeno slices, gouda cheese, pepper jack cheese, velveeta cheese, rotel and cream of mushroom.
Season your steaks with kosher salt, black pepper and your favorite steak seasoning.
Place your cast iron pan with ingredients into the over at 250 degrees farenheight until all the cheese is melted, about 2 hours. Stir occasionally to incorporate all ingredients.
Follow instruction on the box of shells. Typically, bring 8 ounces of water to a boil, add the shells and cook for 9 minutes stirring occasionally.
Bring a frying pan to 350 degrees and place steak on pan for about 2 minutes ensuring a good crust. Flip the steak and cook for another 2 minutes ensuring a good crust on both sides. Reduce to a medium low heat and place a lid over the top and finish cooking the steak to desired temperature.
Once the steak is cooked, let it rest for 10 minutes and then cut into bite sized pieces.
Pour your queso over the top of your cooked macaroni shells and stir. Add in your cooked bit sized pieces of steak and stir. Plate and enjoy.
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