Philly Cheesesteak Pasta
A healthier twist on the classic Philly Cheesesteak sub, this pasta dish is packed with protein and melty provolone cheese. It uses thinly sliced ribeye steak and lightly caramelised onions for the best flavor that's sure to be a hit!
Servings: 4 servings
Ingredients
- 8 ounces protein pasta protein, gf of classic pasta
- 1¾ cups low-sodium chicken broth
- 2 tablespoons gluten-free flour
- 2 tablespoons olive oil divided
- 1 medium-large yellow or sweet onion diced
- kosher salt and pepper to taste
- 1 pound ribeye steak trimmed and thinly sliced
- 2-3 tablespoons Worcestershire sauce
- 2-3 cloves garlic minced
- 1 cup shredded provolone cheese
- freshly chopped parsley optional
Instructions
- Cook the 8 ounces protein pasta in salted water until al dente, then drain and set aside.
- Whisk the 2 tablespoons gluten-free flour with 1/4 cup of chicken broth (from the 1¾ cups low-sodium chicken broth) until smooth. Add in the remaining chicken broth and whisk well to combine. Set aside.
- Heat 1 tbsp olive oil (from 2 tablespoons olive oil) in a large skillet over medium heat. Sautee the 1 medium-large yellow or sweet onion (diced) until softened, then season with kosher salt and pepper, and continue to cook until they're golden and slightly caramelized. Set aside.
- To the heated same pan, drizzle the remaining tbsp of oil and increase the heat to high.
- Spread the 1 pound ribeye steak (trimmed and thinly sliced) in an even layer and cook for 2-3 minutes, undisturbed, until the beef is no longer red (you may cook in 2 batches if the pan is not large enough). Stir in the 2-3 cloves garlic (minced) and season with salt and pepper. Continue to cook for 1-2 minutes, until the steak is fully cooked.
- Return the first batch of cooked beef to the pan and the caramelized onion; Add 2-3 tablespoons Worcestershire sauce and pour over the prepared broth. Stir continuously until the sauce thickens, about 2-3 minutes.
- Remove from heat and stir in the cooked pasta and 1 cup shredded provolone cheese.
- Garnish with freshly chopped parsley, if desired.
Notes
Tips:
- If you're struggling to thinly slice the ribeye, try freezing it for 10-20 minutes just so that it firms up a bit. This makes slicing the meat much easier.
- It's important to let the onions get to a point where they're golden and starting to caramelize. They're a key component for the overall flavor of the dish.
- To get the best flavor from the beef, make sure your skillet is nice and hot before adding the beef. This will ensure the meat gets a good sear on it, which will help to deepen the flavor of the sauce.
- On a similar note, don't overcrowd the skillet with beef - I like to cook it in two batches. If there's too much beef in the pan, it won't sear properly as the juices from the meat will steam it instead of letting it caramelize.
- Once you add the broth to the skillet, use your cooking spoon to gently scrape up any caramelized bits from the bottom of the pan as they're full of flavor.
- Ground beef: You can use 1lb of ground beef here in place of the sliced ribeye, if you prefer. Add it to the skillet after you've removed the onions and cook until no longer pink. Drain off any fat before adding the garlic.
- Add some veggies: Sauté some sliced cremini mushrooms and bell peppers in the skillet after cooking the onions and before cooking the beef.
- Beef broth: For a deeper, richer sauce, you can use beef broth in place of chicken broth.
- Allow to cool, then transfer to an airtight container and keep in the fridge for up to 3 days.
- To reheat, add the food back into a skillet with a splash of water and stir over a medium-low heat until piping hot.
Nutrition
Calories: 666kcal | Carbohydrates: 45g | Protein: 48g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 92mg | Sodium: 1088mg | Potassium: 611mg | Fiber: 9g | Sugar: 10g | Vitamin A: 315IU | Vitamin C: 6mg | Calcium: 332mg | Iron: 9mg