Introduction

Cheesesteak Fregola in Provolone Cheese Sauce combines the hearty flavors of a classic Philly cheesesteak with the unique texture of fregola pasta. This comforting dish delivers a satisfying balance of savory beef, tender vegetables, and creamy provolone sauce, making it a standout weeknight dinner option.

Reasons to Love This Cheesesteak Fregola Recipe

Fusion of flavors: Combines Italian and American classics in a single dish.
Quick and Easy: Ready in just 35 minutes, perfect for busy evenings.
Customizable: Adaptable with various veggies, cheeses, or proteins.
Family-friendly: A crowd-pleaser that appeals to all age groups.

Ingredients You’ll Need

Fregola Pasta: Adds a nutty, chewy texture unique to this dish.
Beef Sirloin: Thinly sliced for quick cooking and tenderness.
Mushrooms, Onion, and Bell Pepper: Classic cheesesteak veggies for a burst of flavor and color.
Provolone Cheese: The star of the sauce, lending a rich and creamy finish.
Milk, Butter, and Flour: Essentials for a smooth cheese sauce.
Olive Oil, Salt, and Pepper: For sautéing and seasoning.

Possible Ingredient Additions and Substitutions

Pasta Substitution: Swap fregola for orzo or pearl couscous.
Vegetables: Add spinach, cherry tomatoes, or zucchini for variety.
Cheese: Use mozzarella, fontina, or sharp cheddar instead of provolone.
Protein: Replace beef with chicken, tofu, or even a plant-based meat alternative.

Tools You’ll Need

Large skillet
Small saucepan
Whisk
Pasta pot and strainer

Step-by-Step Instructions

Cook the Fregola: Follow package instructions, then drain and set aside.
Prepare the Beef: Sauté the thinly sliced beef in olive oil until browned, about 5 minutes. Set aside.
Cook the Vegetables: Sauté mushrooms, onion, and bell pepper in the same skillet until tender.
Make the Cheese Sauce: Melt butter in a saucepan, stir in flour, and cook briefly. Gradually whisk in milk until thickened, then mix in shredded provolone.
Combine and Serve: Toss the cooked fregola, beef, and vegetables in the skillet. Pour the cheese sauce over and mix well. Season to taste before serving.

What to Serve with Cheesesteak Fregola

A crisp Caesar salad or roasted Brussels sprouts.
Garlic bread or crusty rolls for soaking up the sauce.
A light red wine like Pinot Noir or a sparkling water with lemon.

How to Store Cheesesteak Fregola

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I Freeze Cheesesteak Fregola?

Yes, but note that the cheese sauce may separate upon thawing. Freeze in portioned containers for up to 1 month and reheat gently with a splash of milk.

Resources

How to Make Perfect Pasta Every Time

Provolone Cheese: Types and Best Uses in Cooking

Frequently Asked Questions (FAQ)

Q: Can I use a different type of cheese?
A: Absolutely! Mozzarella or sharp cheddar work well too.

Q: What if I don’t have fregola?
A: Substitute it with orzo, pearl couscous, or even small shell pasta.

Nutritional Information

Calories: Approx. 450 per serving
Protein: 30g
Carbohydrates: 45g
Fat: 15g

Note: Exact values may vary based on specific ingredients used.

Conclusion

Cheesesteak Fregola in Provolone Cheese Sauce is a creative twist on two beloved comfort foods. Whether you’re craving something new or need a quick, hearty meal, this recipe will hit the spot. Try it tonight and let the bold flavors speak for themselves!

Cheesesteak Fregola in Provolone Cheese Sauce

Print Recipe

Author: Anna
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Fregola Pasta: Adds a nutty, chewy texture unique to this dish.
Beef Sirloin: Thinly sliced for quick cooking and tenderness.
Mushrooms, Onion, and Bell Pepper: Classic cheesesteak veggies for a burst of flavor and color.
Provolone Cheese: The star of the sauce, lending a rich and creamy finish.
Milk, Butter, and Flour: Essentials for a smooth cheese sauce.
Olive Oil, Salt, and Pepper: For sautéing and seasoning.

Instructions

Cook the Fregola: Follow package instructions, then drain and set aside.
Prepare the Beef: Sauté the thinly sliced beef in olive oil until browned, about 5 minutes. Set aside.
Cook the Vegetables: Sauté mushrooms, onion, and bell pepper in the same skillet until tender.
Make the Cheese Sauce: Melt butter in a saucepan, stir in flour, and cook briefly. Gradually whisk in milk until thickened, then mix in shredded provolone.
Combine and Serve: Toss the cooked fregola, beef, and vegetables in the skillet. Pour the cheese sauce over and mix well. Season to taste before serving.

Notes

Ingredient Substitutions:
- Pasta: If you can’t find fregola, substitute with orzo, small shells, or couscous for a similar texture.
- Cheese: While provolone gives a rich, creamy texture, sharp cheddar, mozzarella, or fontina are good alternatives.
- Vegetables: Feel free to add or replace veggies such as spinach, zucchini, or even sun-dried tomatoes for a different flavor profile.
- Beef: You can substitute sirloin with chicken breast, ground beef, or a vegetarian protein like tofu or tempeh for a lighter or plant-based option.
Make-Ahead Tips:
- Sauce: You can make the cheese sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat gently over low heat, adding a splash of milk if necessary to restore its smooth consistency.
- Pasta: Cook the fregola ahead of time and store it in the fridge for up to 2 days. Toss it with a little olive oil to prevent sticking.
Storage:
- Store leftover Cheesesteak Fregola in an airtight container in the refrigerator for up to 3 days.
- For freezing, it’s best to freeze the sauce and pasta separately. When reheating, the cheese sauce may separate slightly, so you may need to add a little milk to smooth it out.
Serving Suggestions:
- Pair with a fresh green salad, roasted vegetables, or garlic bread for a complete meal.
- A crisp white wine or light red wine (like Pinot Noir) complements the richness of the cheese sauce.
Diet Variations:
- Gluten-Free: Use gluten-free pasta in place of fregola.
- Low-Carb: Substitute the pasta with zucchini noodles or cauliflower rice for a lower-carb version.

Nutrition

Serving Size: 1 plate or approximately 1.5 cups of the dish.
Calories: 450 kcal
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 50mg