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

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Juicy strips of steak, sautéed onions, and green bell peppers tossed with pappardelle pasta in a rich, creamy cheese sauce. This comforting dish brings the iconic flavors of a Philly cheesesteak to your dinner table, perfect for family dinners or a cozy date night.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories 802 kcal

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.

 

Keyword Cheesesteak pasta, creamy steak pasta

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.

When the chill sets in, nothing warms the soul like a bowl of creamy chicken Alfredo. This dish is the epitome of comfort food, offering spoonfuls of cheesy, creamy, carb-filled goodness. Imagine super juicy pieces of chicken, perfectly al dente noodles, all smothered in a rich, savory, buttery Alfredo sauce. This is weeknight dining at its finest, and it all comes together in the magic of one pot.

What is Alfredo Sauce?

Classic Alfredo sauce is a simple yet luxurious combination of butter, cheese, and pasta water. This trifecta creates a smooth, rich sauce that perfectly coats the pasta. But here, we’re giving it a modern twist. Think Olive Garden’s creamy, garlicky white sauce, but even better. It’s not traditional, but it’s incredibly satisfying and ideal for busy weeknights.

How to Make Chicken Alfredo in the Instant Pot

You might be surprised to learn that you can cook pasta right in your Instant Pot. It’s a game-changer for one-pot meals, where the pasta absorbs all the delicious flavors while releasing starches that thicken the sauce beautifully.

1. Prepare the Ingredients: Add chopped chicken, penne (or your pasta of choice), chicken stock, and garlic powder to the Instant Pot. Stir well to combine, then cook on high pressure for 5 minutes.
2. Mix the Sauce: While the Instant Pot works its magic, whisk together some cream with a tiny bit of cornstarch in a small bowl. Grate the Parmesan cheese finely.
3. Combine and Finish: Once the timer beeps, quick release the pressure and carefully open the lid. Turn the pot to sauté medium, stir in the cream-cornstarch mix and butter. Simmer until slightly thickened, then add the Parmesan until it melts, coating every noodle in creamy perfection. Taste, season, and enjoy!

Creamy Chicken Alfredo Ingredients

This recipe shines in its simplicity, requiring just nine ingredients:

• Chicken: Juicy thighs are ideal, but chicken breast works too.
• Penne: Short pasta varieties like penne are perfect for this dish. You can also use fettuccine, broken in half.
• Chicken Stock: Enhances the overall flavor.
• Garlic Powder: Adds a subtle depth.
• Cream and Cornstarch: These combine to create a glossy, creamy sauce.
• Butter: For richness.
• Parmesan: Freshly grated for the best melt and flavor.

Helpful Hints

• Freshly Grate Your Parmesan: It melts better and tastes superior to pre-grated options.
• Juicy Chicken: Thighs are less likely to dry out compared to breasts.
• Perfect Pasta: Ensure your pasta is cooked al dente for the best texture.

When you find yourself with an abundance of porchetta, creativity in the kitchen becomes a necessity. Porchetta sandwiches are delightful, porchetta tacos are a treat, but porchetta carbonara? That might just be the pinnacle. Picture this: tender, crispy bits of porchetta enveloped in a silky egg and cheese sauce, clinging to every strand of pasta. It’s like having breakfast for dinner but elevated to gourmet status. Carbonara has always been a favorite, and this version, with its rich and creamy texture, might just surpass the traditional.

Ingredients

• 1/4 cup chopped porchetta (pancetta or bacon can be substituted)
• 1 large egg
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground pepper
• 1/2 tablespoon chopped flat-leaf parsley, or to taste
• 4 ounces of your favorite long pasta

How to make Porchetta Carbonara

1. Prepare the Pasta: Start by boiling a pot of water and cook your pasta according to the package instructions. Time it so that everything else is prepared by the time the pasta is cooked.
2. Crisp the Porchetta: In a small sauté pan over medium heat, fry the chopped porchetta until it starts to crisp at the edges.
3. Make the Sauce: Break the egg into a large bowl (big enough to toss the pasta in). Beat it lightly with a fork, then add the grated cheese, a generous grinding of pepper, and the chopped parsley. Mix thoroughly.
4. Combine: Add the cooked, drained pasta to the bowl with the egg mixture. Toss rapidly, ensuring the pasta is well coated with the sauce. Add the crispy porchetta, including any rendered fat from the pan, and toss thoroughly again.
5. Serve: Enjoy immediately, garnished with additional parsley if desired.

Helpful Hints

1. Timing is Key: Start boiling your pasta first, then work on crisping the porchetta to ensure everything is ready at the same time.
2. Freshly Ground Pepper: Freshly ground pepper makes a big difference in flavor. Grind it right before adding to the dish for the best taste.
3. Toss Rapidly: When combining the pasta with the egg mixture, toss quickly to ensure the heat of the pasta cooks the egg and melts the cheese without scrambling the egg.
4. Customize Your Pork: If you don’t have porchetta, pancetta or bacon are great substitutes.
5. Quality Cheese: Use freshly grated Parmigiano-Reggiano for the best flavor and texture.