Description
Philly Cheesesteak Pasta combines tender strips of steak, sautéed onions and green bell peppers, and a creamy mozzarella sauce tossed with pappardelle pasta, creating a rich and satisfying meal inspired by the classic Philly cheesesteak sandwich.
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 1cm 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
- 240 ml double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g ready-grated mozzarella cheese
- Additional black pepper to taste
Instructions
- Cook the pasta: Bring a large pan of salted water to a boil and cook the pappardelle pasta according to the package instructions, about 12 minutes, until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.
- Cook the steak: Heat the oil in a large frying pan over high heat until hot. Add the steak strips seasoned with salt and pepper. Fry for 3 to 4 minutes until nicely 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 about 3 minutes until they start to soften.
- Add garlic and make 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 browned steak along with any resting juices back to the pan. Reduce the heat to low to let the flavors meld.
- Toss pasta in sauce: Add the drained pasta to the pan and toss together with the steak, vegetables, and sauce. Add reserved pasta cooking water in small splashes if you want to loosen the sauce. Taste and adjust seasoning with salt and pepper as needed.
- Finish with cheese: Sprinkle the grated mozzarella over the pasta mixture and stir until the cheese has melted and incorporated. Serve immediately with a good grind of black pepper on top.
Notes
- Use ribeye or fillet steak for tender and flavorful meat strips.
- You can substitute pappardelle with tagliatelle, spaghetti, or fettuccine if preferred.
- Use ready-grated mozzarella for convenience; fresh mozzarella can be used but will result in a different texture.
- If the sauce is too thick, adding reserved pasta water helps loosen it without losing flavor.
- For a less rich version, substitute half the cream with milk or use a lighter cream alternative.
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
