Tuesday, April 12, 2011

Grown-Up Phillies

As you've probably noticed, I rarely post recipes. That's because A) this is a beauty/pop-culture blog (for the most part), and B) I can't cook worth a darn. That said, I found myself in a bit of a pickle the other night, and needed to throw dinner together quickly, and with the few items in the fridge and pantry. Oddly enough, not only did it turn out, but has become one of Thomas' new favorites. I thought I'd post it here, in case anyone else wanted to give it a shot. All measurements are approximate, as I'm really bad about adding a dash here and a pinch there. Feel free to experiment.

Philly Cheese Steak Pasta

1/2 box Great Value Bowtie Pasta
1 small (6 oz) package Tyson Grilled and Ready Seasoned Steak Strips
1 tbsp. light sour cream
1/2 onion, sliced or chopped and sauteed
1/2 green bellpepper, sliced or chopped and sauteed

1/4 cup light butter or margarine
1/4-1/2 cup white wine (yes, white. I used a Riesling, believe it or not)
1/4-1/2 cup shredded cheese (your choice, but I suggest a white cheese, like mozzarella or gouda, or a blend.)
2 tbsp. grated parmesan cheese
1 tsp. minced garlic
Salt or garlic powder to taste

In a medium pot, add bowtie pasta to boiling water. While pasta cooks, melt butter in a small saucepan. Add garlic as butter melts. Stir in 1/4 cup of wine, salt (or garlic powder), parmesan cheese, and 1/4 cup shredded cheese. Add more cheese if desired. Simmer, while stirring frequently, until pasta finishes boiling. Add more wine if sauce becomes too thick to pour easily.

While sauce is simmering and pasta is boiling, prepare steak strips according to microwave directions. When done, add to sauce and continue simmering (drippings will also help thin the sauce).

Once pasta has cooked, drain, return to pot, and add sauce/steak to pasta. Add sour cream, toss and serve.

If you wish, while steak is heating up and sauce is simmering, you could sautee onions and peppers in a little olive oil and/or butter. Add those in right before serving.

Serves: 2-4 (depending on portion size. 2, if it's a main dish. 4, if it's a side)
Cooking Time: 10-15 minutes. However long it takes for water to boil and bowties to cook.

If anyone tries this, I'd love to know what you thought about it in the comments. Any suggestions for improvement are greatly appreciated. What I like about this is that it's quick, simple, and has fairly staple ingredients. It looks and tastes fancier than it really is, too, so it's good if you have unexpected company for dinner.


  1. ok, that sounds amazing. i'm making this over the weekend. sounds like it's safe for picky menfolk. :)

  2. My Thomas, love though he may be, is quite possibly the pickiest eater on the planet, and he likes this. Just be sure to pack breath mints or a toothbrush for after. That garlic packs a punch.


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