Philly Cheesesteak Pasta

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

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.

Nutrition

• Calories: 666 kcal
• Lipides Totaux: 36 g
• Lipides Saturés: 14 g
• Lipides Insaturés: 18 g
• Cholestérol: 92 mg
• Sodium: 1088 mg
• Glucides Totaux: 45 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 10 g
• Protéines: 48 g