I bought some manicotti pasta and was wondering how I could make something special. I had been thinking about Philly cheese steaks and thought I could marry the two. Who can resist the flavours of beef, onion, mushrooms, and peppers? I seasoned this more than traditional sandwiches would require, but I think it works better.
Ingredients
8 oz pkg manicotti
1 onion, small diced (about 1 cup)
1 cup, green pepper, small diced
6 oz mushrooms, small diced
2 tsp thyme, dried
1 tsp marjoram, dried
1/2 tsp paprika
bay leaf
1 oz red wine
1 1/2 lb lean ground beef
1 - 2 tsp Worcestershire sauce
1 tbsp sun-dried ketchup or reg. ketchup
tt salt and pepper
4-5 rashers of bacon, cooked, small diced (optional)
2 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups chicken stock
tt salt and pepper
1 cup ricotta cheese
4 oz provolone, shredded
1 tbsp Dijon mustard
1 -2 tsp horseradish
squeeze of lemon
dash of Garlic flavoured hot sauce
6-8 slices of provolone cheese
1/2 cup Gouda cheese, shredded
Garnish with fresh herbs
Instructions
Read Susie's Tips and Tricks below
1. Par-cook the pasta (do not fully cook). Simmer in water 4 to 6 minutes. Drain and toss in a bit of oil. Set aside.
2. In a large saute pan, heat a bit of oil, then add onions, peppers, and mushrooms. Let cook a few minutes, then sprinkle with thyme, marjoram, paprika, and bay leaf. Now add wine and let cook off. Set mixture aside.
3. With the same saute pan, add ground beef and saute a bit. Sprinkle in Worcestershire, ketchup, salt and pepper. Add the herbs and spices noted for the onions again. After it's completely cooked, drain fat and then stir together with pepper/mushroom mixture. Set aside. Be sure to stir occasionally so it cools more quickly.
4. Prepare veloute sauce in a medium saucepan. Melt butter, then whisk in flour. Let cook on medium heat for about 3 minutes, stirring continuously, then add chicken stock. Let thicken a minute or two. Pour into a 13X9 lightly greased pan and set aside.
5. Mix together ricotta, provolone, mustard, horseradish, lemon, and hot sauce. Confirm that the pepper/mushroom/beef mixture is cooled, then add to the cheese mixture.
6. Preheat oven to 350F.
7. Place 1/3 of the mixture at a time into a large pastry bag with a large tip, and squeeze the mixture into the pasta tubes. As you fill each tube, lay them in the pan. I ended up having to place two on top of the first layer- oh well!
8. After all manicotti are filled, lay Provolone and Gouda all over the pasta. Cover with aluminum foil (lightly greased on food side). Bake 45 minutes, then uncover, and let the cheese brown. Let sit 5 minutes to set, and serve.
9. Garnish with fresh herbs if desired (I used basil).
Susie's Tips and Tricks
Don't overcook the pasta. You aren't fully cooking it. It should still be quite firm. Make sure to toss in oil thoroughly, so that they are easily opened and used.
If you aren't fond of green peppers, you could use yellow or red peppers, or perhaps celery, instead.
In a hurry? Use frozen Sirloin Philly steak beef (It's pre-cut and perfect for a quick meal). Just saute and chop a bit.
I added some cooked bacon, for additional flavour. Omit if you don't have any on hand.
Taste your Philly mixture and re-season if desired.
If you don't have a large pastry bag, you could use a gallon bag; snip the end with scissors and use to fill (don't overfill it). Do 1/3 portions at a time.
You could use another variety of cheese on top. Some people like American cheese in their Philly Cheese Steak.
A veloute is a simple light sauce, with a chicken or beef stock. I didn't use beef, as I find it to be overpowering, and store-bought tends to have a metallic taste. Anyone else notice that?
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