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This is not my recipe, I'm only adapting it slightly from the one here:
https://www.thekitchn.com/recipe-philly-cheesesteak-pasta-skillet-248217
Instead of ground beef I'm using Gary's Quick Steak, and instead of the salt I used the packet of seasoning that comes with the steak. I also added a small can of sliced mushrooms and cut the cream cheese since I was out. I used Barilla Gluten Free Pasta and topped it with mozzarella cheese. It was a bit much for the pan I used, but I was able to get the 2 cans of chicken stock in there along with most of a 12oz box of pasta and didn't spill much at all. I just made sure to tamp down the noodles now and then and tried to mix it every 5 minutes. This recipe makes a lot so I split it into a pyrex which I used to brown the cheese in. The rest is going into the freezer.
Cooking the pasta in the pan like this is definitely the way to go and it didn't turn out soupy - but I'd like to maybe get a bigger pan. The flavor was pretty good and I suspect that if I had the cream cheese it would have been better. It also seems to be pretty close to the philly cheesesteak flavor but not quite there (cant beat a Philly). I'm not sure on the sodium content but I only used the packet of "Wow Seasoning" from the Gary's QuickSteak and a couple shakes of sea salt. The chicken broth was low sodium and the only other items with some sodium would have been the mushrooms and cheese which can be reduced or removed. It seemed like it had about the perfect amount of salt though and I'd suspect it is probably better than eating at taco bell :D
Update 10/14/2021: I added 4oz of Philadelphia Cream Cheese to this and it was big improvement.
https://www.thekitchn.com/recipe-philly-cheesesteak-pasta-skillet-248217
Instead of ground beef I'm using Gary's Quick Steak, and instead of the salt I used the packet of seasoning that comes with the steak. I also added a small can of sliced mushrooms and cut the cream cheese since I was out. I used Barilla Gluten Free Pasta and topped it with mozzarella cheese. It was a bit much for the pan I used, but I was able to get the 2 cans of chicken stock in there along with most of a 12oz box of pasta and didn't spill much at all. I just made sure to tamp down the noodles now and then and tried to mix it every 5 minutes. This recipe makes a lot so I split it into a pyrex which I used to brown the cheese in. The rest is going into the freezer.
Cooking the pasta in the pan like this is definitely the way to go and it didn't turn out soupy - but I'd like to maybe get a bigger pan. The flavor was pretty good and I suspect that if I had the cream cheese it would have been better. It also seems to be pretty close to the philly cheesesteak flavor but not quite there (cant beat a Philly). I'm not sure on the sodium content but I only used the packet of "Wow Seasoning" from the Gary's QuickSteak and a couple shakes of sea salt. The chicken broth was low sodium and the only other items with some sodium would have been the mushrooms and cheese which can be reduced or removed. It seemed like it had about the perfect amount of salt though and I'd suspect it is probably better than eating at taco bell :D
Update 10/14/2021: I added 4oz of Philadelphia Cream Cheese to this and it was big improvement.
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