Description
Philly Cheesesteak Pasta combines tender strips of steak, sautéed onions, and green bell peppers with pappardelle pasta enveloped in a rich, creamy, and cheesy sauce for an indulgent and flavorful meal.
Ingredients
Scale
Pasta
- 300 g (10.5 oz) dried pappardelle pasta (or tagliatelle/spaghetti/fettuccine if preferred)
Steak and Vegetables
- 400 g (14 oz) fillet or ribeye steak, sliced into strips about 1 cm thick
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil (such as avocado or rapeseed)
- 1 onion, peeled and thickly sliced
- 1 green bell pepper, thickly sliced
- 2 cloves garlic, peeled and minced
Sauce and Cheese
- 1 tbsp salted butter
- 240 ml (1 cup) double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g (1 packed cup) ready-grated mozzarella cheese
- Black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, typically 10-12 minutes, until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Sear the steak: While pasta cooks, heat 2 tablespoons of neutral oil in a large frying pan over high heat until hot. Add the steak strips, season with salt and black pepper, and fry for 3-4 minutes until nicely browned. Remove the steak from the pan and set aside in a bowl.
- Sauté vegetables: Reduce heat to medium-high and add butter to the pan. Once melted, add the sliced onion and green bell pepper. Cook for about 3 minutes until the vegetables start to soften.
- Add garlic and sauce ingredients: Stir in the minced garlic and cook for 30 seconds. Pour in the double cream and Worcestershire sauce, bringing the mixture to a gentle simmer.
- Combine steak and simmer: Return the steak and any juices to the pan. Reduce heat to low to keep everything warm and allow the flavors to meld.
- Toss pasta with sauce: Add the drained pasta to the pan with the steak, vegetables, and sauce. Toss everything together thoroughly, adding reserved pasta cooking water a little at a time if the sauce needs loosening. Adjust seasoning with additional salt and pepper if needed.
- Melt the cheese and serve: Sprinkle the grated mozzarella cheese over the pasta mixture and stir gently until the cheese has fully melted. Finish with a generous grind of black pepper before serving.
Notes
- Use your preferred long pasta such as tagliatelle, fettuccine, or spaghetti if pappardelle is unavailable.
- The steak should be sliced thinly and cooked quickly on high heat for best tenderness and flavor.
- Reserve pasta water helps loosen the sauce and enhances texture.
- Ready-grated mozzarella melts easily, making it ideal for this creamy sauce.
- For a lower-fat version, substitute double cream with half-and-half or use reduced-fat cheese.
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
