Description
Philly Cheesesteak Pasta is a delicious fusion dish combining tender strips of steak, sautéed onions, and green bell peppers with pappardelle pasta, all smothered in a rich, creamy, and cheesy sauce. It brings the bold flavors of the classic Philly cheesesteak sandwich into a comforting pasta dish that’s perfect for an indulgent weeknight meal.
Ingredients
Scale
Pasta
- 300 g (10.5 oz) dried pappardelle pasta (use tagliatelle, spaghetti, or fettuccine if preferred)
- Salt, for pasta water
Steak and Vegetables
- 2 tbsp neutral oil (such as avocado or rapeseed)
- 400 g (14 oz) fillet or ribeye steak, sliced into strips around 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 and Cheese
- 240 ml (1 cup) double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g (1 packed cup) ready-grated mozzarella cheese
- Black pepper, to finish
Instructions
- Cook the pasta: Bring a large pan of salted water to a boil and cook the pappardelle according to the package instructions, usually 10-12 minutes, until al dente. Drain the pasta, reserving 1 cup of the cooking water for later.
- Brown the steak: Heat the neutral oil in a large frying pan or skillet over high heat until hot. Add the steak strips seasoned with salt and black pepper and fry for 3-4 minutes until browned on all sides. Remove the steak from the pan and set aside in a bowl.
- Sauté the vegetables: Reduce the heat to medium-high, add the butter to the same pan, and let it melt. Add the sliced onion and green bell pepper and cook for about 3 minutes until they start to soften.
- Add garlic and cream: Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the double cream and add the Worcestershire sauce. Bring the sauce to a gentle simmer.
- Combine steak and sauce: Return the browned steak and any accumulated juices to the pan with the sauce. Reduce the heat to low to keep everything warm.
- Toss pasta with sauce: Add the drained pasta to the pan and toss everything together well. If the sauce is too thick, add some reserved pasta water a little at a time until the desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if necessary.
- Add cheese and serve: Sprinkle the grated mozzarella over the pasta and stir until melted and the sauce is creamy. Serve immediately topped with a fresh grind of black pepper.
Notes
- This dish closely mimics the classic Philly cheesesteak flavors by combining fried steak strips, sautéed onions and green bell peppers with a creamy sauce.
- You can substitute pappardelle with tagliatelle, spaghetti, or fettuccine according to your preference.
- Use good quality ribeye or fillet steak for the best texture and flavor.
- The reserved pasta water helps loosen the sauce and gives it a nice silky texture.
- For a sharper cheese taste, you may add some grated Parmesan along with mozzarella.
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
