Cheesesteak Pasta - Dairy Light & Gluten Free

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Cheesesteak Pasta is my twist to the beloved Cheesesteak. While Gluten Free breads have come a long way in the past 8 years since I have been gluten free, the rolls are just not the same. Especially the rolls used for cheesesteak, so I had to improvise, pasta! I use Jovial Foods pasta, it has become one my new favorites, 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 use significantly less cheese, but 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, allow to lightly 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  from the onions, peppers and steak (if you there is any) and add cheese sauce.  Reduce to low and allow to simmer while you make your pasta I usually take 1/2 minutes off the cooking time because it will continue to cook in the sauce.  Before draining your pasta reserve 1/4 cup of pasta water.  Add your pasta and reserved water to the cheese & steak, 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 thing, it is a VERY close second. Nutpods helps to make this cheese sauce! It has a perfectly creamy texture without a very strong taste making it the perfect substitute for Milk or Whipping Cream in dishes!

Cheesesteak Pasta - Dairy Light and Gluten Free

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 Cheesesteak Pasta, Gluten Free and light on Dairy but full of amazing flavor!

• Author: Meg Whitmore {A Twisted Plate}
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4-6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• Steak:
  • 2 tablespoons Olive Oil
  • 1 cup Sliced Onion
  • 1 cup Sliced Green Pepper
  • 2 pounds shaved Ribeye
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper
• Cheese Sauce
  • 1 cup Nutpods (or dairy free milk of your choice)
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Black Pepper
  • 1 cup shredded Sharp Cheddar
• 1-16oz box of Gluten Free pasta of your choice cooked  (I use jovial foods)

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Instructions

1. Heat Olive Oil over medium low heat
2. Add Onion and Green Pepper and cook over medium low heat for 5 minutes, stirring occasionally
3. Add Ribeye and seasoning, allow to brown
4. In a saucepan heat Nutpods over medium heat until it starts to boil, add the cheddar and seasoning
5. Stir until cheddar is melted and becomes a sauce
6. Remove excess oil if you there is any and add cheese sauce
7. Reduce to low and allow to simmer while you make your pasta I usually take 1/2 minutes off the cooking time because it will continue to cook in the sauce
8. Before draining your pasta reserve 1/4 cup
9. Add your pasta and reserved water to the cheese & steak
10. Stir until combined
11. Allow to sit on low heat for minutes, stirring occasionally
12. ENJOY!!!

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