Description
Philly Cheesesteak Pasta features tender strips of steak, sautéed onions and green bell peppers, tossed with pappardelle pasta in a rich, creamy cheese sauce. This dish combines the classic flavors of a Philly cheesesteak sandwich with the comfort of pasta for an indulgent and satisfying meal.
Ingredients
Scale
Pasta
- 300 g dried pappardelle pasta
Meat and Vegetables
- 2 tbsp neutral oil (such as avocado or rapeseed)
- 400 g fillet or ribeye steak, sliced into 1 cm thick strips
- 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 Cheese
- 240 ml double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g ready-grated mozzarella cheese
- Black pepper, to taste
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions in a large pot of salted boiling water, usually about 12 minutes. Drain the pasta and reserve 1 cup of the cooking water for later use.
- Brown the steak: Heat the neutral oil in a large frying pan over high heat until hot. Add the sliced steak along 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: Lower the heat to medium-high and add the butter to the pan. Once melted, add the sliced onion and green bell pepper. Cook for about 3 minutes until they begin to soften.
- Add garlic and sauce: Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the double cream and Worcestershire sauce, allowing the mixture to come to a gentle simmer.
- Combine steak and sauce: Return the browned steak and any juices to the pan. Reduce the heat to low to keep everything warm.
- Toss pasta with sauce: Add the cooked and drained pasta to the pan along with the vegetables, steak, and sauce. Toss everything together, adding reserved pasta water in small amounts if the sauce needs loosening. Adjust seasoning with salt and black pepper as needed.
- Melt the cheese and serve: Sprinkle the grated mozzarella cheese over the pasta and stir until melted and incorporated into the sauce. Serve with a fresh grind of black pepper on top.
Notes
- Use tagliatelle, spaghetti, or fettuccine as pasta alternatives if pappardelle is unavailable.
- Use a good quality ribeye or fillet steak for tenderness and flavor.
- For a lighter option, substitute double cream with half cream and half milk, though the sauce will be less rich.
- To add extra flavor, consider adding a splash of beef broth to the sauce.
- This dish is best served immediately to enjoy the melted cheese and creamy sauce.
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
