PHILLY CHEESESTEAK PASTA BAKE
This recipe is sponsored by BelGioioso. Thinly shaved beef, sweet and hot peppers and two types of provolone (sharp for its nutty flavor and mild for its creaminess) turn an everyday weeknight pasta into something spectacular and packed with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the steak in the freezer for 30 minutes to firm up for easier slicing.
- Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
- Slice the steak as thinly as possible, discarding any large pieces of fat; set aside.
- Cook the pasta according to the package instructions for 1 minute less than al dente. Drain, then transfer to a large bowl; set aside.
- Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Working in batches, add the beef in a single layer, season with 1 teaspoon salt and several grinds of pepper and cook without stirring, until brown on the bottom, about 3 minutes. Flip the beef with tongs and brown the other side, about 3 minutes. Transfer to the bowl with the pasta.
- Heat 1 tablespoon oil in the same skillet over medium heat and add the onions. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until translucent and softened but not brown, about 10 minutes. Transfer to the bowl with the pasta.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat and add the peppers. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until softened but not brown, about 10 minutes. Set aside.
- Add the sour cream, beef broth, 3/4 cup of the sharp provolone, the diced mild provolone and 1 teaspoon salt to the pasta bowl and stir to combine. Transfer to a 9-by-13-inch baking dish and cover with the remaining mild provolone slices. Top with the bell peppers and pickled cherry peppers.
- Bake until the mixture is starting to bubble around the edges and the cheese is melted on top, about 30 minutes. Top with the remaining 3/4 cup sharp provolone and bake until heated through and the top is slightly golden, about 10 minutes. Let sit for 5 minutes before serving so the pasta can absorb some of the liquid and the cheese can set.
AMBER'S PHILLY CHEESE STEAK PASTA
What happens when you have no bread in your house but really want a cheese steak? You improvise, of course!
Provided by A.D.Judy
Categories One Dish Meal
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- 1. In a large skillet, saute the onions and peppers in the olive oil over med-high heat, until the onion starts to soften.
- 2. Break up the whole box of sandwich steaks into the onions and peppers.
- 3. Add the garlic, salt and pepper and red pepper to the mix.
- 4. cook the meat mixture until it is no longer pink. a little browning on the meat is fine.
- 5. Set meat mixture aside.
- 6. Begin to cook pasta according to package directions.
- 7. while pasta is cooking, start on the cheese sauce.
- 8. Combine the milk and cheese into a microwave safe bowl.
- 9. microwave on high in 1 minute intervals, stirring after each minute, until cheese is melted.
- 10. Once pasta is done cooking, drain and toss meat mixture and cheese with pasta.
- Feel free to use variations of cheese, onions and peppers! it's really just an idea to play with!
Nutrition Facts : Calories 785.7, Fat 30.6, SaturatedFat 12.1, Cholesterol 69.4, Sodium 677.9, Carbohydrate 94.8, Fiber 5.1, Sugar 5.1, Protein 31.9
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