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Philly Cheesesteak Pasta
nibbleboard.com/recipes/philly-cheesesteak-pasta
Ingredients
Ingredients
- 10.5 oz pappardelle pasta (or fettuccine/tagliatelle)
- 14 oz ribeye steak
- 1 tbsp salted butter
- 1 medium yellow onion
- 1 green bell pepper
- 3 cloves garlic
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 6 oz provolone cheese, shredded (about 1.5 cups)
- ½ tsp salt
- ½ tsp black pepper, plus more for serving
Garnish
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Cook pappardelle in a large pot of salted boiling water according to package directions (usually 10-12 minutes). Drain, reserving 1 cup of pasta water.
- While the pasta cooks, heat oil in a large skillet over high heat until shimmering.
- Season steak strips with salt and pepper, then add to the hot skillet. Sear for 3-4 minutes, tossing once or twice, until browned but still slightly pink inside. Transfer to a bowl.
- Reduce heat to medium-high. Add butter to the same skillet. Once melted, add onion and green pepper. Cook for 3 minutes until starting to soften.
- Add garlic and stir for 30 seconds until fragrant.
- Pour in heavy cream and Worcestershire sauce. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
- Return steak and any resting juices to the skillet. Turn heat to low.
- Add the drained pasta and toss everything together. Splash in a little reserved pasta water if the sauce needs loosening.
- Sprinkle provolone over the pasta and stir until the cheese is fully melted and the sauce is silky. Serve immediately with fresh cracked pepper and parsley.
Nutrition per Serving
987Calories
48gProtein
67gCarbs
59gFat
Chef Tips
- I've found that partially freezing the steak for about 10 minutes makes it way easier to slice into thin strips — game-changer for getting that classic cheesesteak texture.
- Save that pasta water. It's starchy gold. Even a few tablespoons will make your sauce cling to the noodles instead of sitting at the bottom of the bowl.
- Provolone gives you the authentic Philly flavor, but mozzarella works in a pinch — it melts a little stringier and has less tang.
- Don't crowd the steak in the pan. If your skillet isn't large enough, sear in two batches. Crowding steams the meat instead of browning it.
- Leftovers reheat well in a skillet over medium-low with a splash of cream or broth to loosen the sauce back up.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some sauce as it sits — that's normal.