Description
Philly Cheesesteak Pasta is a delicious and hearty dish featuring tender strips of steak, sautéed onions, and green bell peppers tossed with pappardelle pasta in a creamy, cheesy sauce. This recipe combines the classic flavors of a Philly cheesesteak sandwich with the comforting texture of pasta, perfect for a satisfying dinner.
Ingredients
Scale
Pasta
- 300 g dried pappardelle pasta
Steak and Vegetables
- 2 tbsp neutral oil (such as avocado or rapeseed)
- 400 g fillet or ribeye steak, sliced into strips around 1cm thick
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp salted butter
- 1 onion, peeled and thickly sliced
- 1 green bell pepper, thickly sliced
- 2 cloves garlic, peeled and minced
Sauce and Topping
- 240 ml double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g ready-grated mozzarella cheese
- Black pepper, to taste
Instructions
- Cook the Pasta: Cook the pasta in a large pan of salted boiling water according to the package instructions, usually about 12 minutes, until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.
- Fry the Steak: Meanwhile, heat the neutral oil in a large frying pan over high heat until hot. Add the steak strips, salt, and black pepper, then fry for 4 minutes until browned. Remove the steak from the pan and set aside in a bowl.
- Sauté Vegetables: Reduce the heat to medium-high and add the salted 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 Sauce Ingredients: Add the minced garlic to the pan and cook while stirring for 30 seconds. Then pour in the double cream and Worcestershire sauce, allowing the sauce to gently simmer.
- Combine Steak with Sauce: Return the cooked steak along with any juices to the pan. Reduce the heat to low to keep the mixture warm.
- Toss Pasta with Sauce: Add the drained pasta to the pan with the steak, vegetables, and sauce. Toss everything together to coat the pasta evenly. Add splashes of the reserved pasta cooking water as needed to loosen the sauce. Taste and adjust seasoning with additional salt and pepper if required.
- Add Cheese and Serve: Sprinkle the grated mozzarella cheese over the pasta mixture and stir until the cheese melts into the sauce. Serve immediately with a fresh grind of black pepper on top.
Notes
- Use tagliatelle, spaghetti, or fettuccine as alternatives to pappardelle if preferred.
- For a richer flavor, choose ribeye steak over fillet.
- If double cream is unavailable, heavy cream is a good substitute.
- To loosen the sauce without diluting flavor, add reserved pasta water gradually.
- Ready-grated mozzarella is convenient, but freshly grated mozzarella can improve the texture and melting.
- Leftovers can be refrigerated and reheated gently on the stovetop with a splash of cream or water.
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
