How I Make Cheesesteak Pasta

Let’s get that leftover steak from last week’s Cheesesteak Quesadilla and leftover rotini pasta from yesterday’s Tuna Pasta and make another irresistible dish!

Cheesesteak Rotini Pasta, or simply Cheesesteak Pasta, is my family’s latest obsession ever since I tried cooking it the first time. Of course, with ribeye steak as toppings, it’s like a pasta on a whole new level. It seems that it’s something fine and expensive restaurants would offer. But hey! You can have this pasta rendition of the famous sandwich at home! It’s loaded with beef and cheese so you’ll definitely love this.

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• mozzarella cheese
• cheddar cheese
• tomato
• white onion
• garlic
• salt
• pepper
• olive oil

2. Boil water to cook pasta.

3. Grate the three cheese. Slice the tomato, onion and garlic. Cut the steak into strips.

4. In a pan, heat olive oil and sauté tomato, onion and garlic with garlic being put at the last minute.

5. Remove tomato, onion and garlic from pan. Cook steak using the same pan.

6. Once the steak turned brown outside, put the onion, garlic and tomato back in, together with the heavy cream. If you want thinner sauce, you can add water.

7. Drain pasta and put in the steak mixture.

8. Top with the grated cheese mixture. Cover and let it simmer for five minutes over low heat.

9. Your Cheesesteak Pasta is now done and ready to be served. The Cheesesteak Pasta in the cover photo is the same pasta. I just added pan-seared steak on top, which you can also do.