1 lb. fettuccine or egg noodles
1 lb. thinly sliced roast beef, roughly chopped or torn into pieces
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
1 cup sliced mushrooms (optional)
4 oz. Provolone or American cheese
1/4 tsp. garlic powder
Salt and black pepper, to taste
1 cup heavy cream
1 tbsp. vegetable oil

Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and mushrooms (if using) and cook until soft and lightly browned, stirring frequently to avoid burning. Season with salt and pepper. Add roast beef and cook until heated through. Remove from pan and set aside.

In the same skillet, cook pasta according to directions on box. Drain and return to skillet. Add heavy cream and cheese and stir until melted (reduce heat to prevent curdling). Add roast beef, pepper and onion mixture, and garlic powder and stir until combined. Simmer until slightly thickened, about 5 minutes.

Submitted by: Jake G.