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My baby sister posted some Cheesesteak Pasta that she was enjoying on her Instagram story recently and of course I had to recreate it.
Social media is actually where I get a ton of my inspiration: I love watching people cook – even if it’s a meal I would never eat – and I can spend hours scrolling through food videos on Instagram and recipe photos on Pinterest. It’s like ASMR.
How much I enjoy food visuals was actually the main catalyst for what you now know as deepfriedhoney.
Originally it was just a second Instagram account, created to limit overloading my regular one with food pics, and also to document what I was doing for further reference because I rarely make a dish the same way twice.
The page started with just photos and Boomerangs, but I started recording videos soon after and I really loved doing that. I didn’t care who else was watching them; I could watch them endlessly (and I do, even now).
So I’m grateful to have my family and friends to cook for; they provide me with opportunities to explore dishes I’d never consider because I am so picky myself.
Anyway, back to this Cheesesteak Pasta. It’s really, really good. I’ve made it with fettuccine, penne and with campanelle as you can see pictured above. It doesn’t really matter but if you twisted my arm I’d go with a long pasta. You do whatever you like.
20-30 minutes before you’re ready to begin, stick your steaks in the freezer. Stiffer steak = easier to thinly slice without removing a fingertip too.
Slice the bell peppers and onion to your desired thickness and add to a bowl. Drizzle with 1/2 of the Worcestershire, salt lightly, and set aside.
Mince your garlic, and push that over to the side too.
Slice the steak as thinly as you can, then season with 1 tablespoon of the steak seasoning and all of the remaining Worcestershire. Toss together.
Heat a deep cast-iron skillet over medium-high heat. Drizzle in just enough olive oil to coat. When it’s heated through – look for ripples in the oil – add the onions and bell peppers. Cook them for 2-7 minutes, depending on how tender you want them, stirring frequently.
Around this time you should start preparing your pasta according to package directions. If the package doesn’t tell you to salt the pasta water, salt it.
Drizzle just a bit more oil and add the steak, in batches if needed. Don’t overcrowd or it won’t sear, it’ll steam. Cook for 1-2 minutes on the first side, then turn. OK now, this part is on you, but I take it out when there is still a decent amount of pink showing because it will continue to cook as it rests and in the sauce. The steak ends up pretty much well done by the time I serve it. Just know that if you overcook it in this step you gon’ have some tough ass bites of pasta on your fork in the end. A tip tho: the thinner you slice the steak, the less this is a concern.
Remove the steak when cooked to your preference, and reduce heat to medium.
Add salted butter and garlic. When the butter has melted, add the flour and whisk to combine into a paste. Stir as it cooks for 2-3 minutes. You just made a quick roux. Well, with garlic in it.
Pour in the cream and whisk together until no lumps remain. Add in the remaining measured seasonings along with a heavy pinch of salt and whisk to combine well.
Stir in the milk and let cook uncovered for 5 minutes, stirring occasionally.
Shred or break the provolone into small pieces and add to the sauce. Do it in batches and distribute it evenly, stirring well after each addition after each batch.
When the cheese has melted, add your cooked veggies and steak, along with any accumlated juices. Stir to combine, then taste and adjust seasonings as needed.
Stir in the cooked and drained pasta. Finish with cracked black pepper.