Description
A creamy and comforting one-pot Philly Cheesesteak Pasta that comes together in about 30 minutes, perfect for busy weeknight dinners.
Ingredients
Scale
- 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