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Unbeatable Philly Cheesesteak Pasta You’ll Love in 30 Minutes
I'm about to hook you up with my go-to comfort food mix. Imagine tender pappardelle pasta loaded with juicy steak, sweet onions, and peppers, all dunked in a super creamy cheese sauce. This dish feels fancy but you can totally pull it off on a weeknight. No need for hours in the kitchen either.
Why You'll Crave This Dish
Seriously, this pasta is next level. If you're a Philly cheesesteak fan, prepare to flip for this. The cheesy sauce hugs every noodle and the steak stays soft and juicy. Honestly, it's crazy easy—you’ll have it plated in about half an hour and cleanup is a snap. Total dinner magic.
Your Must-Have Ingredients
- Main Event: Thin-sliced sirloin or ribeye work best so every bite is melt-in-your-mouth soft.
- Noodle Choice: Wide pappardelle is awesome because it grabs all the creamy sauce.
- Cheesy Goodness: Use gooey cheese you love—mozzarella, Gouda, or Edam are all winners.
- Veg Power: Toss in onion and green bell pepper, sliced nice and thin for extra bite.
- Flavor Kicker: Garlic—always fresh, always yummy.
- Creamy Boost: Heavy cream makes the whole thing super rich.
- Big Finish: Splash in some Worcestershire sauce for a flavor lift.
- Kitchen Staples: Salt, pepper, butter, and don’t forget a cup of that leftover pasta water. That’s the secret weapon.
How to Throw It Together
- Everything in the Pot
- Save a bit of pasta water before draining after you boil up your pappardelle. Just follow the instructions on the pack for timing.
- Brown That Steak
- Sprinkle salt and pepper onto your sliced steak, then sear it quickly in a sizzling pan. When it's golden, scoop it out.
- Sauté Those Veggies
- Pop some butter in the same pan and toss in green bell pepper and onion. Cook them until they're still crisp but smell amazing.
- Make the Creamy Sauce
- Stir in chopped garlic, let the smell hit you, then pour in the cream and add Worcestershire sauce.
- Mix It Up
- Put your steak and pasta back in, then pour in the reserved pasta water. This brings everything together and gets it silky.
- Creamy Finish
- Now melt in the cheese until everything is gooey and steaming. Scoop into bowls and grind some black pepper on top before you dive in.
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Tips for Nailing It
Don’t go crazy with steak spices—simple salt and pepper is all you need for standout flavor. Stick to fresh garlic and real-deal heavy cream for the best texture and taste. That pasta water is your ace for making everything creamy. Feeling cheesy? Go wild with your favorite blends until it’s just how you want it.
Tasty Sides to Try
I always reach for some warm garlic bread to scoop up all the creamy sauce. Roasted veggies or crispy green beans on the side make it a real meal. Love that crunch with all the creamy bites.
One Quick Thing About Leftovers
This is one of those meals that really shines fresh. Steak can get chewy and the sauce won’t be as smooth after a reheat. Feeding a group? Just make a new batch each time—it’s worth it, trust me.
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Frequently Asked Questions
- → What's the best cut of steak to use?
Ribeye or sirloin are solid picks since they're loaded with flavor and don't get tough quick. If the steak looks fatty, that's a good sign for this dish.
- → Can I use a different type of pasta?
Feel like swapping? Try tagliatelle, fettuccine, or any wide noodle. The sauce sticks way better to broad pasta shapes.
- → Why save the pasta water?
The starch in that pasta water helps give your sauce some shine and lets you adjust the thickness just how you like it. A splash at a time does the trick.
- → Can I substitute the heavy cream?
Heavy cream makes it extra rich, but half-and-half works fine. It won't get quite as thick, but no worries—it'll still hit the spot.
- → What cheese works best?
Try provolone like the Philly classic, or go for mozzarella, Edam, or Gouda. Pre-shredded melts faster if you're in a hurry.