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I’ve got to tell you about this comfort food combo that always hits the spot. You get those tasty slices of steak cozying up with thick pasta ribbons, crisp onions, sweet peppers, and the creamiest cheese sauce ever. It’s great for when you want something really good but don’t have much time to cook.
Top-Tier Reasons You'll Love This
This stuff is next-level comfort. If Philly cheesesteaks are your jam, pasta just makes it even better. Every forkful gets covered in that velvety cheese sauce and the beef stays juicy all the way through. Clean-up is easy and honestly, you will be eating in half an hour or less. Big win for busy nights.
Grab These for the Meal
- The Basic Crew: Butter, salt, pepper, and make sure to save a bit of that pasta cooking water to help the sauce out.
- Fresh Flavor Kicks: Thin-sliced green peppers and onions add awesome crunch and flavor.
- Meaty Magic: Use sirloin or ribeye, sliced as thin as you can for the juiciest bites.
- Cheesy Vibes: Any good melting cheese works. Gouda, mozzarella, Edam—they’re all fab here.
- Pasta Pick: Pappardelle is my go-to, but any wide noodle will do for soaking up that sauce.
- Sneaky Secret: A dash of Worcestershire. It just takes the flavor up a notch.
- Superstar Sauce: Cream comes in at the end and makes everything extra dreamy.
- Can’t Go Without: Garlic—always the move for max flavor.
How To Whip It Up
- Cheese Please
- Sprinkle in the cheese at the end, mix until it’s all gooey, then dish it right up while it's hot.
- Let’s Mix It All Up
- Throw your steak and pasta right into the pan, plus a good splash of pasta water to bring everything together.
- Simmer That Sauce
- Garlic goes in till you smell it, then pour in cream and Worcestershire to get things started.
- Veggies In
- Toss the peppers and onions in melted butter. Let them cook till soft but still a little crisp.
- The Steak Step
- Season the sliced beef and give it a fast sizzle in a hot skillet till browned, then set aside.
- Pasta Comes First
- Boil the pasta according to the package, scoop out some water before draining.
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Pro Tips That Make It Awesome
Don’t mess with fancy spices—salt and pepper really let the steak stand out. Go for full fat cream and fresh garlic for the sauce, makes everything taste richer. Pasta water is liquid gold if your sauce’s too thick. Love cheese? Try out different combos till it’s just right for you.
Best Things to Eat With This
Nothing beats soaking up the rich sauce with warm garlic bread. Sometimes I roast up some green beans or grab a handful of roasted veggies for extra crunch on the side. That creamy pasta loves a crispy veggie next to it.
What To Know About Leftovers
This dish is at its best straight from the stove. If you reheat it, the beef might get a little tough and the sauce could dry out. Serving a crowd? Make a fresh batch each time—it’s worth it, I promise.
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Frequently Asked Questions
- → What kind of steak is best?
Go for ribeye or sirloin! They're flavorful and stay tender when cooked quickly. Look for cuts with some marbling for extra juiciness.
- → Can I swap the pasta type?
You bet! Pappardelle is ideal, but tagliatelle or fettuccine works great too. Wider noodles help the sauce coat evenly.
- → Why keep pasta water?
That starchy water helps the sauce stick to your noodles. Add a little bit at a time if your sauce feels too thick.
- → What’s a good heavy cream substitute?
Half-and-half is a lighter option. Your sauce won't be as thick, but it’ll still taste great.
- → Which cheese melts best?
Provolone’s classic, but mozzarella, Gouda, or Edam work too. Pre-shredded cheese makes things easier!