Description
Philly Cheesesteak Pasta is a delicious fusion dish that combines tender strips of steak, sautéed onions and green bell peppers with pappardelle pasta in a rich, creamy, cheesy sauce. This comforting recipe brings the classic flavors of a Philly cheesesteak sandwich into an easy-to-make pasta dish perfect for dinner.
Ingredients
Scale
Pasta
- 300 g dried pappardelle pasta
Steak and Vegetables
- 400 g fillet or ribeye steak, sliced into 1cm thick strips
- 1 onion, peeled and thickly sliced
- 1 green bell pepper, thickly sliced
- 2 cloves garlic, peeled and minced
Sauces and Fats
- 2 tbsp neutral oil (such as avocado or rapeseed)
- 1 tbsp salted butter
- 240 ml double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g ready-grated mozzarella cheese
- 1/2 tsp salt
- 1/2 tsp black pepper, plus extra to taste
Instructions
- Cook the pasta: Bring a large pan of salted 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 for later use.
- Cook the steak: Heat the neutral oil in a large frying pan over high heat until hot. Add the steak strips, season with salt and pepper, and fry for 4 minutes until 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 3 minutes until they start to soften.
- Add garlic and cream: 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 and its resting juices to the pan. Reduce the heat to low and mix everything together gently.
- Mix pasta with sauce: Add the drained pasta to the pan with the sauce, steak, and vegetables. Toss to combine thoroughly, adding reserved pasta water little by little if the sauce needs loosening. Taste and adjust seasoning with salt and black pepper as desired.
- Add cheese and serve: Sprinkle the grated mozzarella cheese over the pasta and stir until it melts into the sauce. Serve immediately topped with a fresh grind of black pepper.
Notes
- Substitute tagliatelle, spaghetti, or fettuccine if pappardelle is not available.
- Use ready-grated mozzarella for convenience and quick melting.
- If you prefer a leaner steak, sirloin can be used instead of ribeye or fillet.
- Reserve pasta water to adjust the sauce consistency and help it cling to the pasta.
- This dish can be served with a simple green salad to add freshness.
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
