Creamy Philly Cheesesteak Pasta (Print Version)
# Ingredients:
01 -
400g thin-sliced ribeye steak.
02 -
300g tagliatelle or pappardelle pasta.
03 -
A tablespoon of salted butter.
04 -
Two tablespoons of neutral oil.
05 -
One green bell pepper, sliced thick.
06 -
A pinch of black pepper for serving.
07 -
Half a teaspoon black pepper.
08 -
Two garlic cloves, minced.
09 -
Half a teaspoon of salt.
10 -
One onion, cut into thick slices.
11 -
100g mozzarella cheese, shredded.
12 -
One tablespoon Worcestershire sauce.
13 -
240ml heavy cream.
# Instructions:
01 -
Cook pasta in salty boiling water for about 10 to 12 minutes.
02 -
Before you drain, keep a cup of the water where the pasta cooked.
03 -
Add oil to a big pan and heat till it’s really hot.
04 -
Sprinkle steak pieces with salt and black pepper.
05 -
Sear the steak in the pan for 3 or 4 minutes till it’s browned.
06 -
Take steak out and move it into a bowl.
07 -
Bring the pan's heat down to medium-high.
08 -
Put butter in the pan and let it melt.
09 -
Toss in the pepper and onion, cooking for about 3 minutes.
10 -
Stir in garlic and give it 30 seconds to cook.
11 -
Pour in Worcestershire sauce and the heavy cream.
12 -
Leave the sauce to bubble and thicken gently.
13 -
Add steak, along with juices, back into the pan.
14 -
Stir in your cooked tagliatelle or pappardelle.
15 -
Mix everything in the pan gently.
16 -
Pour in the reserved pasta water to adjust the sauce if it’s too thick.
17 -
Mix in shredded mozzarella until it’s gooey and melted.
18 -
Serve with an extra crack of black pepper on top.
# Notes:
01 -
For extra flavor, use provolone cheese if you can.
02 -
Sirloin steak works as a substitute for ribeye.
03 -
Wide pasta, like pappardelle, soaks the sauce better.
04 -
That pasta water you kept? It’s your secret weapon to fix the sauce.