Steak & Pepper Cheesy Pasta
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.
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.
