Cheese-Steak Pasta
This is far from a “beauty shot,” and it’s definitely not a Mediterranean dish, but it was delicious, so I took a photo of what was still in the pot in order to share this recipe I came up with today.
I’m calling it Philly Cheese-Steak Pasta.
Found a 12 oz pkg of razor-thin sliced ribeye in the butcher section the other day and thought my husband would enjoy steak sandwiches this weekend. I bought all the other ingredients except rolls, which I wanted to be perfectly fresh. Today was busy and we didn’t get to the store, so I thought it would be fun to mix all those ingredients into hot pasta.
INGREDIENTS:
One box pasta, cooked al dente and drained
12 oz thinly sliced steak
8 oz mushrooms, sliced & sautéed to golden brown
1 large red onion, chopped & sautéed
2 chopped, sautéed green bell peppers
8 oz (12 oz would have been better) white American cheese
(This would be the only thing I would use this type of cheese for). You could substitute Provolone, or whatever cheese you’d put on YOUR steak sammy.
Salt, pepper and thyme to taste (seasoning each element as you progress)
Oil for skillet
Directions: Stir cheese slices into steaming hot pasta as soon as it has been drained.
Brown veggies separately in a hot skillet to maintain high temp and prevent steaming; set aside in large bowl or pot. Brown steak last. Toss the browned steak and all the veggies into the cheesy pasta.
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