Breadless Philly Cheesesteak Pasta
(Gluten-Free + Vegetarian-Friendly)
Craving the classic flavors of a Philly Cheesesteak without the bread—or the meat? This dish delivers that nostalgic, melty, savory satisfaction in pasta form. Made with gluten-free elbows, Impossible meat, and a velvety “chick’n” cream sauce, it’s a major win for anyone navigating food restrictions without giving up comfort food.
Ingredients
2 Tbsp neutral oil, divided
1 lb ground Impossible meat (or similar plant-based ground)
8 oz cremini or white mushrooms, sliced
1 medium yellow onion, thinly sliced
1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
4 cloves garlic, chopped
3½ cups vegan “chick’n” stock (or veg stock with chicken flavor)
1 cup heavy whipping cream (or dairy-free cream for vegan option)
8 oz gluten-free Barilla elbows (or any gluten-free pasta)
6 oz shredded provolone (or dairy-free cheese if needed)
1 tsp Italian seasoning
Kosher salt & freshly ground black pepper, to taste
Instructions
Brown the Plant-Based Meat:
Heat 1 Tbsp oil in a cast iron skillet over medium-high heat. Add Impossible meat and Italian seasoning; season lightly with salt and pepper. Cook, stirring occasionally, until well browned. Transfer to a bowl.Cook the Mushrooms:
In the same skillet (don’t clean it—those bits are flavor!), add a splash of oil if needed and sauté the mushrooms, scraping up the fond left by the meat. Cook until browned and soft, about 5–7 minutes. Season with a pinch of salt and transfer to the bowl with the meat.Sauté the Veggies:
Lower the heat to medium. Add remaining oil, then toss in the onions and bell peppers. Season with salt and cook until softened, 8–10 minutes. Stir in garlic and cook for another minute until fragrant. Transfer to the bowl with the rest of the cooked ingredients.Deglaze and Simmer:
Heads-up: use a hot pad! Carefully add the chick’n stock to the hot skillet—it will sizzle. Scrape up any remaining bits from the bottom. Stir in the cream and bring to a simmer.Cook the Pasta:
Stir in the gluten-free elbows in a single layer. Cover and cook, stirring occasionally, until pasta is al dente and sauce is thickened, about 10–12 minutes. Add a splash more broth if needed.Melt & Combine:
Stir in shredded provolone until fully melted and creamy. Return the meat and veggie mix to the skillet and fold everything together until well combined and heated through.
🌟 Pro Tips:
Don’t skip scraping the skillet—it’s where the flavor lives.
Use a hot pad when adding stock to a hot pan (trust me on this).
Optional: Add a few dashes of Worcestershire or smoked paprika for extra depth.
🥄 Final Thoughts:
This dish hits exactly like a Philly Cheesesteak—without the bread, the gluten, or the meat. Big flavor, warm nostalgia, and easy to make again and again. Total win. Philly Cheesesteak Pasta