Philly Cheese Steak Spaghetti

A classic recipe with a new twist! This tastes just like a Philly Cheese Steak sandwich with spaghetti instead of a hero roll. Thank you My Recipe Journey

1 1/2 lbs. deli roast beef, sliced thin and cut into strips 
1 large white onion, sliced thin 
1/4 tsp. kosher salt 
1/4 tsp. black pepper 
3 tbls. corn oil 
1 lb spaghetti, cooked according to package directions 4 tbls. butter 
4 tbls. flour 
1/2 tsp. kosher salt, but taste the sauce before adding. 
1/4 tsp. black pepper
2 cups milk 
2 cups shredded sharp cheddar cheese

• In a medium sized saucepan over medium heat, melt the butter.
• Add the flour and stir while cooking the flour for about 2 minutes.
• Slowly add the milk, allowing it to thicken while constantly stirring.
• Add 1/2 tsp of kosher salt (if needed) and 1/4 tsp. black pepper.
• Stir and add in the shredded cheddar.
• Keep stirring until all the cheese is melted and smooth and until the sauce is thickened.
• Turn off heat, cover and keep warm.
• Cook the spaghetti according to the package directions.
• Meanwhile heat a large skillet with the corn oil on medium heat
• When oil is hot add the onions and cook until onions are very tender and fully cooked.
• Add in the sliced roast beef strips, 1/4 tsp kosher salt and 1/4 tsp black pepper
• Stir and saute until well incorporated.
• Remove from heat and keep warm.
• Serve cooked and drained spaghetti topped with the sauteed roast beef and onions and cheddar cheese sauce.

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf