Philly Cheesesteak Pasta (Print Version)
# Ingredients:
01 -
1 tablespoon salted butter.
02 -
2 garlic cloves, minced.
03 -
240ml heavy cream.
04 -
100g shredded mozzarella.
05 -
Extra black pepper to garnish.
06 -
1 chopped onion, sliced thick.
07 -
1/2 teaspoon black pepper.
08 -
400g ribeye steak, thinly cut.
09 -
1/2 teaspoon salt.
10 -
1 tablespoon Worcestershire sauce.
11 -
300g pappardelle or tagliatelle noodles.
12 -
2 tablespoons of neutral oil for cooking.
13 -
1 green bell pepper, thick-cut rings.
# Instructions:
01 -
Cook noodles in salted boiling water for 10-12 minutes.
02 -
Save a mug of pasta water before draining.
03 -
Heat oil in a large skillet until really hot.
04 -
Sprinkle steak slices with pepper and salt.
05 -
Sear steak until nicely browned, around 3-4 minutes.
06 -
Put steak into a bowl and set aside.
07 -
Set stove to medium-high.
08 -
Stir butter into the pan to melt.
09 -
Toss in the onion and bell pepper, stir for 3 minutes.
10 -
Drop garlic in for 30 seconds, stir quickly.
11 -
Pour in Worcestershire and heavy cream together.
12 -
Allow sauce to gently bubble for a while.
13 -
Slide steak and its juices back into the pan.
14 -
Stir in noodles and toss them well.
15 -
Use pasta water to adjust sauce thickness.
16 -
Blend in the mozzarella until it's creamy and smooth.
17 -
Sprinkle top with extra pepper before serving.
# Notes:
01 -
For a classic twist, try provolone cheese instead.
02 -
Swap ribeye for sirloin if you'd like.
03 -
Wide noodles hold the sauce better than thinner ones.
04 -
Save pasta water to create the perfect consistency.