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Cheesesteak Fregola in Provolone Cheese Sauce

Cheesesteak Fregola in Provolone Cheese Sauce

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.

 

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