Description
Philly Cheesesteak Pasta combines tender strips of steak, sautéed onions, and green bell peppers tossed with pappardelle pasta in a rich, creamy, and cheesy sauce for a comforting and flavorful dish inspired by the classic Philly cheesesteak sandwich.
Ingredients
Scale
Pasta and Steak
- 300 g dried pappardelle pasta
- 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
Vegetables and Sauce
- 1 tbsp salted butter
- 1 onion, peeled and thickly sliced
- 1 green bell pepper, thickly sliced
- 2 cloves garlic, peeled and minced
- 240 ml double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g ready-grated mozzarella cheese
- Black pepper, to taste
Instructions
- Cook the pasta: Bring a large pan of salted boiling water to a boil and cook the pappardelle pasta according to package instructions, about 12 minutes. Drain the pasta, reserving 1 cup of the pasta cooking water.
- Cook the steak: Heat the neutral oil in a large frying pan over high heat. Add the steak strips, season with salt and black pepper, and fry for 3-4 minutes until browned. Remove the steak from the pan and set aside in a bowl.
- Sauté the vegetables: Reduce the heat to medium-high and add the butter to the same pan. Once melted, add the sliced onion and green bell pepper. Cook for 3 minutes until they begin to soften.
- Add garlic and make the sauce: 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 sauce: Return the cooked steak along with any juices to the pan. Turn the heat to low to keep warm.
- Toss pasta with sauce: Add the drained pasta into the pan with the steak, vegetables, and sauce. Toss everything together thoroughly. If the sauce is too thick, add splashes of the reserved pasta water to loosen it. Season with additional salt and pepper to taste.
- Add cheese and serve: Sprinkle the grated mozzarella over the pasta and stir until melted and combined. Serve the pasta topped with a fresh grind of black pepper.
Notes
- Use tagliatelle, spaghetti, or fettuccine as alternative pasta types if pappardelle is unavailable.
- Ready-grated mozzarella cheese is convenient, but shredding fresh mozzarella offers better melting quality and flavor.
- For a less rich sauce, substitute half the double cream with whole milk or a lighter cream variant.
- Adjust seasoning with salt and pepper after combining the pasta to ensure balanced flavors.
- Reserve some pasta water to adjust sauce consistency as needed for a smooth, creamy texture.
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
