Cheesesteak Pasta

If you love the bold, savory flavors of a classic cheesesteak, this pasta from @healthyishfoods is about to become a new favorite. Tender beef, sautéed peppers, onions and mushrooms, and a creamy, cheesy sauce all come together in one comforting, easy-to-make dish. It’s hearty, delicious, and perfect for busy weeknights when you want something satisfying without a lot of fuss.

Ingredients

8 ounces DeLallo Girelle

12 ounces shaved beef

2 tablespoons DeLallo Avocado Oil

1 yellow onion, diced small

1 green bell pepper, sliced

8 ounces mushrooms, sliced

2 teaspoons Worcestershire sauce

½ teaspoon garlic powder

½ teaspoon onion powder

kosher salt, to season

fresh cracked black pepper, to season

½ cup beef bone broth, plus a splash more if needed

¾ cup heavy cream, plus a splash more if needed

1/4 cup freshly grated DeLallo Parmigiano-Reggiano

4-6 slices DeLallo Provolne Cheese

reserved pasta water, as needed for consistency

Directions

Bring a large pot of salted water to a boil. Cook the girelle pasta until al dente according to package instructions. Reserve about 1/2 cup pasta water before draining. Drain and set aside.

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add avocado oil.

Add the diced onion and sauté for 3-4 minutes. Next, add the sliced green bell pepper and mushrooms and sauté for 6–8 minutes until softened, caramelized, and deeply golden brown. Season lightly with kosher salt and fresh cracked black pepper. Push to one side of the pan.

Add another small drizzle of avocado oil to the skillet if needed. Add the shaved beef in an even layer and cook for 2–3 minutes until browned and cooked through.

Season with garlic powder, onion powder, Worcestershire sauce, kosher salt, and fresh cracked black pepper.

Reduce the heat to medium-low. Deglaze the pan with beef bone broth, scraping up any browned bits from the bottom of the pan. Allow the broth to simmer for 2–3 minutes. Pour in the heavy cream and stir to combine. Add the freshly grated parmesan cheese and stir until melted and smooth.

If needed, add a splash of reserved pasta water to loosen the sauce.

Add the cooked girelle pasta to the skillet and toss until evenly coated in the creamy cheesesteak sauce.

Layer the provolone cheese over the top of the pasta and allow it to melt into the dish. Option to cover the pan for quick easy melting. Serve hot with chopped Italian parsley as garnish.