Steak & Pepper Cheesy Pasta
Steak & Pepper Cheesy Pasta is a delicious fusion of Philly cheesesteak flavors with the comfort of creamy pasta. Juicy steak strips, sautéed onions, and peppers are tossed with pappardelle in a rich cheese sauce, creating a hearty dish perfect for family dinners or a cozy night in.
How to Make It:
Cook the Pasta: Begin by boiling the pappardelle in a large pot of salted water according to the package instructions, typically for 10-12 minutes. Once cooked, drain the pasta, keeping aside a cup of the cooking water.
Sear the Steak: While the pasta cooks, heat oil in a large frying pan over high heat. Add the steak strips, seasoning them with salt and pepper, and sear for 3-4 minutes until browned. Remove the steak from the pan and set it aside.
Sauté the Vegetables: Lower the heat to medium-high, add butter to the same pan, and let it melt. Add the sliced onions and green bell peppers, sautéing for about 3 minutes until they soften but still have a slight crunch.
Add Flavor: Stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in the cream and Worcestershire sauce, bringing the sauce to a gentle simmer.
Combine Everything: Return the seared steak and any juices to the pan, stirring to coat it in the sauce. Add the cooked pasta, tossing everything together. If the sauce becomes too thick, gradually mix in the reserved pasta water until it reaches the desired consistency.
Finish with Cheese: Sprinkle the grated mozzarella into the pan, stirring until it’s melted and the sauce is smooth and creamy. Serve the pasta immediately with a fresh grind of black pepper.
Steak & Pepper Cheesy Pasta
Equipment
- 1 Large pan for boiling pasta
- 1 Large frying pan skillet
- 1 Tongs or a spoon for tossing
Ingredients
- 300g 10.5 oz Dried pappardelle pasta (or tagliatelle/spaghetti/fettuccine)
- 2 tbsp Neutral oil (such as avocado or rapeseed)
- 400g 14 oz Fillet or ribeye steak sliced into 1cm thick strips
- ½ tsp Salt
- ½ 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
- 240ml 1 cup Double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100g 1 packed cup Ready-grated mozzarella cheese
To Serve:
- Black pepper freshly ground
Instructions
- Cook Pasta: Boil the pasta in a large pan of salted water according to the package instructions (usually 10-12 minutes). Drain, reserving 1 cup of pasta cooking water.
- Sear Steak: While the pasta cooks, heat the oil in a large frying pan over high heat. Add the steak strips, season with salt and pepper, and fry for 3-4 minutes until browned. Remove from the pan and set aside.
- Sauté Veggies: Lower the heat to medium-high and add butter to the pan. Once melted, add the onion and green bell pepper, sautéing for about 3 minutes until they start to soften but retain some crunch.
- Flavor: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the cream and Worcestershire sauce, bringing the mixture to a gentle simmer.
- Combine: Return the steak and any juices to the pan, stirring to coat in the sauce. Add the cooked pasta, tossing everything together. If the sauce is too thick, gradually add the reserved pasta water to reach your desired consistency.
- Finish: Sprinkle in the grated mozzarella, stirring until melted and well combined. Serve immediately with a generous grind of black pepper.
Notes
- Cheese: Provolone is traditional for Philly cheesesteaks, but mozzarella, Edam, or Gouda work well as substitutes.
- Best Cut of Steak: Ribeye or sirloin are ideal for this dish due to their flavor and tenderness when cooked quickly over high heat.
- Make Ahead: This dish is best served fresh, as reheating can compromise the juiciness and tenderness of the steak.
Final Notes
This Steak & Pepper Cheesy Pasta is a hearty, indulgent dish that combines the rich flavors of a Philly cheesesteak with the comforting texture of creamy pasta. The juicy steak, tender vegetables, and gooey cheese make it a meal to remember, perfect for those evenings when you want something both satisfying and special. Enjoy it fresh off the stove for the best taste and texture.
