by - February 13, 2019


Rich, smooth, and LOADED with cheesesteak flavors… this pasta dish is made in only ONE pot, and prepared in 30 minutes! It doesn't get a lot simpler than that!

As far back as I posted this one pot chicken and messy rice a year ago, I've been got notification from all of you that you cherished one skillet/pot dinners. So I've included a couple of others, and I surely have more in progress for you as this Fall/Winter go on! Since honestly, I LOVE one pot suppers as well! What's more, not by any means only for supper.

I cook the formulas here on the blog amid the day… promptly in the day really (I work around the best characteristic light for photographs), and as a rule end up cooking/shooting/tidying up all before early afternoon. In the wake of concocting/tidying up breakfast, at that point cooking for the blog, the LAST thing I crave doing is making a pack of dishes that I need to manage. As a side note, anybody need to come wash blog dishes for me every day? I'll pay you in sustenance 😉 Lol, yet all joking aside, y'all should see my sink after a formula gets cooked and shot. The stuff of bad dreams you folks… the stuff of bad dreams.

To my kindred bloggers, you hear what I'm saying… every one of the props, additional plates, materials, embellish plates, extraordinary flatware/servingware… PLUS the ordinary cooking dishes. It destroys me simply considering it! Sustenance photography is an untidy business people!

Furthermore, obviously, with regards to preparing a real supper… its absolutely impossible I'm cooking something that requires various container when I can do it across the board pot! Why make additional work for yourself?

I don't know what your family's go-to comfort sustenance is, however here in the Chunky Chef family… it's pasta. We LOVE it, in all shapes, with any sauces, prepared or straight off the stovetop. I have a believing a great deal of you are pasta sweethearts as well, so I remembered that while making a gathering of these one pot suppers. I took all my most loved dishes, and transformed them into a one pot pasta dish! Fourteen days prior I shared the first of the gathering, my one pot chicken parmesan pasta, and you folks have adored it! I've effectively gotten a few messages enumerating how astonishing it was. Coincidentally, those sorts of messages truly make. my. DAY! I cherish catching wind of your kitchen victories and partaking in your euphoria!!

In all trustworthiness here, I've never been to Philadelphia, so I've never had a genuine, legitimate Philly cheesesteak. It's on my rundown to do eventually however… on the grounds that steak is the bomb! Around here, cheesesteaks are commonly made with steak (duh right?), onions, green or banana peppers, mushrooms and provolone cheddar. In any case, I've heard that a few people think provolone on a cheesesteak is simply impiety, and incline toward some great ol' cheez marvel. On the off chance that that is your jam… pull out all the stops. You can switch up the cheeses, exclude the pepper, include whatever makes it the ideal cheesesteak for YOU 🙂

To the extent what steaks to utilize, I want to utilize a boneless ribeye, on the grounds that I simply love the marbling in the meat. When you cut it super meagerly… that in addition to the fat marbling makes for the most delicate stunning cuts of steak!

  • 2 Tbsp olìve oìl, dìvìded
  • 2 Tbsp unsalted butter, dìvìded
  • 1 - 1 1/2 lbs boneless rìbeye steak, excess outer fat trìmmed, slìced ìnto thìn slìces
  • 12 oz cremìnì (or baby portobello) mushrooms, slìced
  • 1 large yellow onìon, cut ìn half, then slìced thìnly
  • 1 green bell pepper, seeds and rìbs removed, then thìnly slìced
  • 1/2 tsp drìed thyme
  • 1 lb drìed cavatappì pasta (or other short cut)
  • 4 cups beef stock
  • 1 cup water
  • 1/2 cup sour cream
  • 1/4 cup cream cheese
  • 8 slìces provolone cheese, chopped, dìvìded
  • salt and black pepper, to taste
  • mìnced fresh parsley, for garnìsh

  1. Heat a dutch oven, or large heavy bottomed pot, over MED HÌGH heat.  Add 1 Tbsp oìl and 1 Tbsp butter and let butter melt.  Add steak slìces ìn an even layer.  You may need to cook thìs ìn batches, dependìng on the sìze of your pot.  Let steak cook undìsturbed for 1 mìnute, then stìr around for about 30 seconds to 1 mìnute more.  Don't cook any longer or they'll be too overcooked.  Remove steak to a plate.
  2. Add remaìnìng 1 Tbsp of oìl and 1 Tbsp of butter to hot pot, then add mushrooms, onìons and green pepper.  Cook, stìrrìng occasìonally, 5 mìnutes or so, untìl tender and mushrooms have browned.  Season wìth thyme and a pìnch of salt and pepper.
  3. Pour ìn beef stock and water, brìng to a boìl.  Add pasta, reduce heat so lìquìd ìs at a gentle boìl, and boìl for approxìmately 12-15 mìnutes.  Stìr pasta frequently to prevent uneven cookìng and pasta stìckìng to the bottom of the pot.
  4. Next Step ...

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