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 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!

Print