Description
Philly Cheesesteak Pasta combines tender strips of steak, sautéed onions, and green bell peppers with pappardelle pasta in a rich, creamy, and cheesy sauce. This comforting dish offers the flavors of the classic Philly cheesesteak sandwich in a hearty pasta form, perfect for a satisfying dinner.
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 1 cm 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
- Black pepper, to taste
Instructions
- Cook the pasta: Bring a large pan of salted boiling water to a boil and cook the dried pappardelle pasta according to the package instructions, usually about 12 minutes, until al dente. Drain the pasta and reserve 1 cup of the cooking water for later.
- Cook the steak: While the pasta cooks, heat the neutral oil in a large frying pan over high heat until hot. Add the sliced steak, season with salt and black pepper, and fry for 4 minutes until browned on all sides. Remove the steak from the pan and set aside in a bowl.
- Sauté vegetables: Reduce the pan heat to medium-high and add the salted butter. Once melted, add the sliced onion and green bell pepper and cook for 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 and let the sauce gently simmer.
- Combine steak and sauce: Return the cooked steak along with any resting juices back to the pan and reduce heat to low to keep warm.
- Toss pasta with sauce: Add the drained pasta to the pan with the vegetables, steak, and sauce. Toss everything together to combine. Add reserved pasta cooking water a little at a time to loosen the sauce if needed. Taste and adjust seasoning with additional salt and black pepper as desired.
- Add cheese and serve: Sprinkle the grated mozzarella cheese over the pasta mixture and stir until the cheese melts into the sauce. Serve immediately topped with a good grind of black pepper.
Notes
- You can substitute pappardelle with tagliatelle, spaghetti, or fettuccine if preferred.
- Use ribeye steak for a fattier, more flavorful dish; fillet is leaner but still delicious.
- Worcestershire sauce adds umami depth; if unavailable, a splash of soy sauce can be substituted.
- Reserve some pasta water to adjust the sauce consistency to your liking.
- For a lower-fat version, use half-and-half instead of double cream and reduce the amount of butter and cheese.
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
