Philly Cheese Steak Spaghetti

INGREDIENTS:
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

 CHEESE SAUCE:
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, I use low fat
2 cups shredded sharp cheddar cheese

DIRECTIONS FOR CHEESE SAUCE:
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.

Now cook the spaghetti according to the package directions.
While the spaghetti is cooking start browning the onions with the roast beef by
heating a large skillet on medium heat with the corn oil.
When oil is hot add the onions and cook until onions are very tender and fully cooked.
Then add in the sliced roast beef strips, 1/4 tsp kosher salt and 1/4 tsp black pepper, stirring and sauteing 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.
Serves 4