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!
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Cheesesteak Pasta - Dairy Light and Gluten Free
- 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
Description
Cheesesteak Pasta, Gluten Free and light on Dairy but full of amazing flavor!
Ingredients
- 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)
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, 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 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
- Add your pasta and reserved water to the cheese & steak
- Stir until combined
- Allow to sit on low heat for minutes, stirring occasionally
- ENJOY!!!
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