Description
Philly Cheesesteak Pasta combines tender strips of steak, sautéed onions, and green bell peppers with creamy double cream and melted mozzarella, all tossed with pappardelle pasta for a rich and comforting dish inspired by the classic Philly cheesesteak sandwich.
Ingredients
Scale
Pasta
- 300 g dried pappardelle pasta
Steak and Vegetables
- 2 tbsp neutral oil (avocado or rapeseed)
- 400 g fillet or ribeye steak, sliced into 1cm 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 and Cheese
- 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 water to a boil and cook the pappardelle according to package instructions, about 12 minutes, until al dente. Drain the pasta, reserving 1 cup of the cooking water.
- Cook the steak: Heat neutral oil in a large frying pan over high heat until hot. Add the steak strips, season with salt and black pepper, and fry for 3-4 minutes until browned. Remove the steak from the pan and set aside in a bowl.
- Sauté vegetables: Reduce heat to medium-high and add the butter to the same pan. Once melted, add the sliced onion and green bell pepper. Cook for 3 minutes until starting to soften.
- Add garlic and sauce ingredients: Stir in the minced garlic and cook for 30 seconds. Pour in the double cream and Worcestershire sauce. Bring the sauce to a gentle simmer.
- Recombine steak and sauce: Return the cooked steak and any resting juices to the pan. Lower the heat to low to keep warm and gently combine.
- Combine pasta and sauce: Add the drained pasta to the pan with the steak, vegetables, and sauce. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Season to taste with additional salt and black pepper.
- Add cheese and serve: Sprinkle the grated mozzarella over the pasta and stir gently until melted and incorporated. Serve immediately topped with a fresh grind of black pepper.
Notes
- Use ribeye or fillet steak for tender, flavorful meat strips.
- If you cannot find pappardelle, tagliatelle, fettuccine, or spaghetti can be used as alternatives.
- Ready-grated mozzarella helps the cheese melt smoothly into the sauce.
- Reserve pasta water to adjust sauce consistency for perfect creaminess.
- For a richer flavor, use full-fat double cream.
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
