Description
Philly Cheesesteak Pasta combines tender strips of steak, sautéed onions, and green bell peppers with pappardelle pasta in a rich, creamy, and cheesy sauce, delivering a comforting and hearty meal inspired by the classic Philly cheesesteak sandwich.
Ingredients
Scale
Pasta
- 300 g dried pappardelle pasta (or tagliatelle, spaghetti, fettuccine)
Meat and Vegetables
- 400 g fillet or ribeye steak, sliced into 1 cm thick strips
- 1 onion, peeled and thickly sliced
- 1 green bell pepper, thickly sliced
- 2 cloves garlic, peeled and minced
Other Ingredients
- 2 tbsp neutral oil (such as avocado or rapeseed)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp salted butter
- 240 ml (1 cup) double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g ready-grated mozzarella cheese
Instructions
- Cook Pasta: Cook the pappardelle in a large pan of salted boiling water according to the package instructions, usually about 12 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use.
- Brown Steak: Heat the oil in a large frying pan over high heat until hot. Add the steak strips, sprinkle with salt and black pepper, and fry for 3 to 4 minutes until browned. Remove the steak from the pan and place it in a bowl.
- Sauté Vegetables: Reduce the heat to medium-high and add the butter to the pan. Once melted, add the sliced onion and green bell pepper. Cook for 3 minutes until they start to soften.
- Add Garlic and Cream: Stir in the minced garlic and cook for 30 seconds. Then pour in the double cream and Worcestershire sauce, stirring to combine.
- Simmer Sauce with Steak: Allow the sauce to come to a gentle simmer, then return the browned steak along with any resting juices back into the pan. Lower the heat to low.
- Toss Pasta with Sauce: Add the drained pasta to the pan with the sauce, vegetables, and steak. Toss everything together well. Add reserved pasta cooking water in splashes if you want to loosen the sauce. Taste and adjust seasoning with extra salt and black pepper if needed.
- Add Cheese and Serve: Sprinkle the grated mozzarella cheese over the pasta and stir until it melts into the sauce. Serve immediately, topped with a good grind of black pepper.
Notes
- Use ribeye or fillet steak for tender and flavorful strips.
- If you prefer, substitute pappardelle with tagliatelle, spaghetti, or fettuccine.
- The reserved pasta water helps loosen the sauce and enhances its creaminess.
- Ready-grated mozzarella is convenient; fresh mozzarella can be chopped and used instead.
- For a slightly tangier flavor, add a splash more Worcestershire sauce to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 802 kcal
- Sugar: 6 g
- Sodium: 605 mg
- Fat: 43 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 156 mg
