This Philly Cheesesteak Pasta comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love!
The Ingredients You’ll Need
To whip up this amazing Philly Cheesesteak Pasta, gather the following ingredients:
- 300 g dried pappardelle pasta: This pasta is wide and flat, perfect for capturing the flavors of our sauce!
- 2 tbsp neutral oil (e.g., avocado or rapeseed): You’ll want something with a high smoke point for that sizzling steak.
- 400 g fillet or ribeye steak, sliced into strips: Tender cuts like these bring all the juicy goodness to the dish.
- 1/2 tsp salt: Just a couple pinches to season the steak.
- 1/2 tsp black pepper: Freshly ground is the way to go for that extra kick.
- 1 tbsp salted butter: Because butter makes everything better, right?
- 1 onion, thickly sliced: Sweet onions caramelize beautifully in this dish, adding tons of flavor.
- 1 green bell pepper, thickly sliced: Adds crunch and a pop of color!
- 2 cloves garlic, minced: For that fragrant, savory aroma.
- 240 ml double (heavy) cream: This makes the dish incredibly creamy and dreamy.
- 1 tbsp Worcestershire sauce: A little umami magic here.
- 100 g grated mozzarella cheese: The best part is the melty, cheesy finish!
These ingredients create a delicious combo that’s loaded with flavor and comfort.
Let’s Get Cooking!
Cook the Pasta: Start by cooking the pappardelle in a large pan of salted boiling water according to package instructions, which should take about 10-12 minutes. Don’t forget to reserve 1 cup of that pasta water before you drain it!
Sear the Steak: While the pasta is cooking, heat the oil in a large frying pan over high heat until it’s nice and hot. Add the steak strips, seasoned with a couple pinches of salt and pepper, and fry for about 3-4 minutes until browned. Remove the steak from the pan and place it in a bowl. You want that lovely caramelization!
Sauté the Vegetables: Lower the heat to medium-high and add the butter to the same pan. Once it’s all melted and bubbly, toss in the sliced onions and green pepper. Let them cook for about 3 minutes, stirring occasionally until they start to soften. Add the minced garlic and cook for another 30 seconds until fragrant, this is when your kitchen starts to smell amazing!
Make the Sauce: Pour in the cream and Worcestershire sauce, bringing it to a gentle simmer. Go ahead and return the steak and any juices back to the pan, then reduce the heat to low. Give it a good stir to combine everything.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the steak, vegetables, and creamy sauce. Toss to combine everything, and if it looks a bit thick, loosen it with a splash of the reserved pasta water. Check your seasoning and adjust with more salt and pepper as you like.
Melt the Cheese: Finally, sprinkle the grated mozzarella cheese over the pasta and stir until it’s all melted and gooey. Serve it hot, topped with some freshly ground black pepper for that finishing touch!
This dish comes together so easily; it’ll quickly become a crowd-pleaser!
If you loved this recipe, be sure to check out my Tomato Garlic Pasta or my Monterey Chicken Spaghetti Pasta!
Why This Recipe Works
Quick & Easy
This Philly Cheesesteak Pasta comes together in under 30 minutes, perfect for those busy weeknights when you want something hearty but don’t have all evening to cook.
One Pot Magic
With everything made in just one skillet, you’ll appreciate the minimal cleanup afterward! Just one pan means there’s more time left over for family dinner and some relaxation.
Comfort Food Galore
This dish is loaded with tons of flavor, creamy textures, and melty cheese, making it the ultimate comfort food for any occasion.
Customizable
Feeling adventurous? You can easily swap the steak for chicken, turkey, or even tofu! Plus, throw in whatever veggies you have lying around.
Budget-Friendly
Using everyday ingredients makes this a wallet-friendly meal. It’s also great if you’re trying to utilize odds and ends from your fridge!
Serving and Storage Tips
How to Serve This Dish
This creamy Philly Cheesesteak Pasta is divine on its own, but you could serve it alongside a fresh garden salad or some crusty bread to soak up any left over sauce. Maybe even a glass of red wine? It’s perfect for a cozy family dinner or a gathering with friends.
Storage
If you have leftovers, store them in an airtight container in the fridge. It will keep well for about 3-4 days. Just a quick note: the pasta may soak up the sauce after sitting, but don’t worry, it will still be tasty!
Reheating Instructions
To reheat, simply warm it up in a skillet over medium heat, adding a splash of milk or reserved pasta water to loosen it up as it heats. You could also microwave it if you’re in a hurry!
Freezer Friendly
While I recommend enjoying this fresh, you can freeze the leftovers! Place it in a freezer-safe container and it’ll last about 2-3 months. When you’re ready to dig in, just thaw and reheat, it’ll be almost like brand new.
And there you have it! This Philly Cheesesteak Pasta isn’t just easy and delicious; it’s also a great way to enjoy a comforting meal any day of the week. I hope this becomes a staple in your kitchen as it has in mine!
Happy cooking! And for more recipes, follow us on Pinterest.
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Easy Philly Cheesesteak Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A creamy and comforting one-pot Philly Cheesesteak Pasta that comes together in about 30 minutes, perfect for busy weeknight dinners.
Ingredients
- 300 g dried pappardelle pasta
- 2 tbsp neutral oil (e.g., avocado or rapeseed)
- 400 g fillet or ribeye steak, sliced into strips
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp salted butter
- 1 onion, thickly sliced
- 1 green bell pepper, thickly sliced
- 2 cloves garlic, minced
- 240 ml double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g grated mozzarella cheese
Instructions
- Cook the pasta in a large pan of salted boiling water according to package instructions, about 10-12 minutes. Reserve 1 cup of pasta water before draining.
- Sear the steak: Heat oil in a large frying pan over high heat, add seasoned steak strips, and fry for about 3-4 minutes until browned. Remove and set aside.
- Sauté the vegetables: Lower heat, add butter, then onions and green pepper. Cook for 3 minutes, add garlic and cook for another 30 seconds.
- Make the sauce: Pour in cream and Worcestershire. Simmer and return steak to the pan. Stir to combine.
- Combine pasta with sauce: Add cooked pasta to the skillet, toss to combine. Adjust with reserved pasta water if too thick.
- Melt the cheese: Sprinkle mozzarella cheese over pasta, stir until melted. Serve hot.
Notes
Feel free to customize with chicken, turkey, or leftover veggies. Great for cleaning out the fridge!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg