Philly Cheesesteak Pasta
Philly Cheesesteak Pasta - fried strips of steak, onions and green bell pepper tossed together with pappardelle pasta and a creamy, cheesy sauce.
Ingredients
- 300 g (10.5 oz) dried pappardelle pasta ((use tagliatelle/spaghetti/fettuccine if preferred))
- 2 tbsp neutral oil (such as avocado or rapeseed)
- 400 g (14 oz) fillet or ribeye steak (sliced into strips around 1cm thick)
- 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)
- 240 ml (1 cup) double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g (1 packed cup) ready-grated mozzarella cheese ((see notes))
- black pepper
Directions
- 1
Cook the pasta in a large pan of salted boiling water, as per the pack instructions (usually about 10-12 minutes), then drain, reserving 1 cup of the pasta cooking water
- 2
Meanwhile heat the oil in a large frying pan (skillet) over a high heat, until hot.
- 3
Add the steak, salt and pepper and fry for 3-4 minutes, until browned. Remove from the pan and place in a bowl.
- 4
Turn the heat down to medium-high and add the butter to the pan. Once the butter has melted, add the onion and green pepper and for 3 minutes, until starting to soften.
- 5
Add the garlic and cook, whilst stirring, for a further 30 seconds, then add in the cream and Worcestershire sauce.
- 6
Allow the sauce to come to a gentle simmer, then add the steak and any resting juices back to the pan. Turn the heat to low.
- 7
By now the pasta should be cooked and drained. Add the pasta to the pan with vegetables, sauce and steak and toss together. Add splashes of the pasta cooking water if you'd like to loosen the sauce. Give it a taste and add in a little more salt and pepper if needed.
- 8
Sprinkle over the cheese and stir together until the cheese has melted, then serve topped with a good grind of black pepper.