Cheesesteak Pasta - Dairy Light & Gluten Free

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!

Recipe

Cheesesteak Pasta - Dairy-Light and Gluten-Free

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 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

Units USM Scale 1x2x3x

• 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)

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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, and 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 there is any, and add cheese sauce
7. 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
8. Before draining your pasta, reserve ¼ 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!!!

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free