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

Looking for other great dinner ideas try Bean-less Turkey Chili, Buffalo Chicken and Cauliflower Rice, Cast Iron Chicken and Broccoli, Gluten Free Cheesesteak Pasta, Chicken Fajita and Sweet Potato Sheet Pan, Gluten Free Orange Chicken, Maple Glazed Chicken, Pork & Cauliflower Stuffed Peppers, Dairy Free Ricotta & Spinach Chicken, Sheet Pan BBQ Pork with Potatoes or Green Beans, and Tuna Cakes with Red Pepper Aioli!!