Description
A delicious and creamy Philly Cheesesteak Pasta combining tender strips of steak, sautéed onions and bell peppers, all tossed in a rich cream sauce with melted mozzarella cheese over perfectly cooked pasta. This quick and flavorful dish is ready in just 25 minutes, making it a perfect weeknight dinner.
Ingredients
Pasta
- 300 g (10.5 oz) dried pappardelle pasta (or use tagliatelle, spaghetti, or fettuccine)
Meat & Vegetables
- 2 tbsp neutral oil (such as avocado or rapeseed)
- 400 g (14 oz) fillet or ribeye steak, sliced into strips about 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 & Cheese
- 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 pan of salted boiling water to a boil, then cook the dried pappardelle pasta according to the package instructions, usually about 10-12 minutes. Once cooked, drain the pasta but reserve 1 cup of the pasta cooking water for later use.
- Heat the Oil and Sear the Steak: While the pasta cooks, heat 2 tablespoons of neutral oil in a large frying pan or skillet over high heat until hot. Add the sliced steak, seasoning with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and fry for 3-4 minutes until browned on all sides. Remove the steak from the pan and set it aside in a bowl.
- Sauté the Vegetables: Reduce the heat to medium-high and add 1 tablespoon of salted butter to the pan. Once melted, add the thickly sliced onion and green bell pepper. Cook for approximately 3 minutes until they start to soften.
- Add Garlic and Build Sauce: Stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in 240 ml (1 cup) of double cream followed by 1 tablespoon of Worcestershire sauce, allowing the sauce to come to a gentle simmer.
- Combine Steak and Simmer: Return the browned steak and any resting juices back into the pan with the sauce and vegetables. Lower the heat to low to keep the mixture warm and let the flavors meld together.
- Toss Pasta with Sauce: Add the drained pasta into the pan with the sauce, steak, and vegetables. Toss everything together until evenly coated. If the sauce feels too thick, add small splashes of the reserved pasta cooking water to loosen it until you reach the desired consistency. Taste and adjust seasoning with additional salt and black pepper if needed.
- Melt Cheese and Serve: Sprinkle the grated mozzarella cheese over the pasta mixture and stir well until the cheese melts into the creamy sauce. Serve immediately, topped with a fresh grind of black pepper for extra flavor.
Notes
- You can substitute pappardelle with tagliatelle, spaghetti, or fettuccine as preferred.
- Use good-quality steak such as fillet or ribeye for tender and flavorful strips.
- The reserved pasta cooking water helps to adjust the sauce consistency and enhances binding.
- Ready-grated mozzarella is convenient, but freshly grated cheese will melt even better.
- For a lighter version, consider using single cream instead of double cream, though the sauce will be less rich.
