Ingredients
Units
Scale
- 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, and 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 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!!!
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
