2 1/2 C or so- Sliced Roast Beef (I used leftover sandwich sliced)
1 Medium Onion, sliced thin, or diced
1 C Bell Pepper, sliced or diced (I used red, orange, yellow)
1 Cloves Garlic, minced
1/2 C Mushrooms, sliced thin (optional)
2T Olive Oil
5 T Butter*
5T Gluten Free Flour*
2/3 C Heavy Cream (can use milk)
1 1.3 + 1/2 C Milk
1 1/2 C Shredded Cheddar (any will work)
1 T Dijon Mustard
2 tsp. Yellow Mustard
1 tsp. Worcestershire Sauce
Salt and Pepper to taste
-In large skillet over medium heat, heat oil, can add a bit of salt. Sauté onions and peppers until tender, add in garlic and mushrooms. Cook until well done, remove from pan. Add in roast beef, cook until no longer pink, remove from pan.
-Melt butter, whisk in flour. Simmer for 5 minutes, whisk in heavy cream and milk, ensure that roux is dissolved. Add in mustard, salt, pepper and Worcestershire sauce.
-Slowly melt in cheese. Once cheese is completely melted, add back in onions, peppers, beef and garlic, stir to mix and coat. Cover pan and simmer on low 10-12 minutes.
Serve over your favorite pasta. Enjoy!
*if using non-gluten free, use 4 T butter to 1/4 C flour and skip the simmer before milk.