Cheesesteak Pasta is my twist to the beloved Cheesesteak. While gluten-free breads have come a long way in the past eight years since I have been gluten-free, the rolls are different. Especially the rolls used for Cheesesteak, I had to improvise, pasta! I use Jovial Foods pasta, which has become my new favorite. I also love Bonza Pasta. Jovial is better for this dish, though. What makes it Dairy Light? I use Nutpods and White Sharp Cheddar to make the cheese sauce; therefore, I use significantly less cheese, but I still get the same great, creamy taste!
How to make Cheesesteak Pasta:
Start by heating Olive Oil over medium-low heat while chopping the Onion and Green Peppers. Add them to the pan and cook over medium-low heat for 5 minutes, stirring occasionally. Once the onions are translucent, add Ribeye and seasoning and allow them to brown lightly. In a saucepan, heat Nutpods over medium heat until it starts to boil; add the cheddar and seasoning. Stir until cheddar is melted and becomes a sauce.
Remove excess oil from the onions, peppers, and steak (if there is any), and add cheese sauce. Reduce to low and allow it to simmer while you make your pasta. I usually take ½ minute off the cooking time because it will continue to cook in the sauce; reserve ¼ cup of pasta water before draining your pasta. Add your pasta and reserved water to the cheese & steak and stir until combined. Allow to sit on low heat for minutes, stirring occasionally.
This dish will be a game changer if you are gluten-free and miss them. While it isn’t quite the same, it is a close second. Nutpods help to make this cheese sauce! It has a perfectly creamy texture without a robust taste, making it the perfect substitute for Milk or Whipping Cream in dishes!
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Cheesesteak Pasta – Dairy-Light and Gluten-Free
Cheesesteak Pasta is gluten-free and light on dairy but full of fantastic flavor!
- Total Time: 30-35 minutes
- Yield: 4–6 servings 1x
Ingredients
- Steak:
- 2 tablespoons Olive Oil
- 1 cup Sliced Onion
- 1 cup Sliced Green Pepper
- 2 pounds shaved Ribeye
- ½ teaspoon Sea Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- Cheese Sauce
- 1 cup Nutpods (or dairy-free milk of your choice)
- ½ teaspoon Sea Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ¼ teaspoon Black Pepper
- 1 cup shredded Sharp Cheddar
- 1–16oz box of Gluten Free pasta of your choice cooked (I use jovial foods)
Instructions
- Heat Olive Oil over medium-low heat.
- Add Onion and Green Pepper and cook over medium-low heat for 5 minutes, stirring occasionally
- Add Ribeye and seasoning, and allow to brown.
- In a saucepan, heat Nutpods over medium heat until it starts to boil; add the cheddar and seasoning.
- Stir until cheddar is melted and becomes a sauce
- Remove excess oil, if there is any, and add cheese sauce
- Reduce to low and allow to simmer while you make your pasta. I usually take ½ minutes off the cooking time because it will continue to cook in the sauce
- Before draining your pasta, reserve ¼ cup
- Add your pasta and reserved water to the cheese & steak
- Stir until combined
- Allow to sit on low heat for minutes, stirring occasionally
- ENJOY!!!
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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