Cheesesteak Pasta Dish (Print Version)

# Ingredients:

01 - 400g ribeye steak, thinly sliced.
02 - 300g tagliatelle or pappardelle.
03 - 2 tablespoons light-flavored oil.
04 - 1 tablespoon salted butter.
05 - 1/2 teaspoon ground black pepper.
06 - 100g mozzarella, grated.
07 - 1/2 teaspoon table salt.
08 - 1 green bell pepper, sliced thick.
09 - 1 large onion, cut into thick slices.
10 - 2 minced garlic cloves.
11 - 240ml of heavy cream.
12 - 1 tablespoon of Worcestershire.
13 - Extra black pepper for garnish.

# Instructions:

01 - In salted boiling water, cook pasta for about 10 to 12 minutes.
02 - Before draining, scoop out about 1 cup of the pasta water.
03 - Get your large pan really hot, then add oil.
04 - Sprinkle the steak with salt and pepper.
05 - Sear the steak for 3-4 minutes so it gets a nice brown crust.
06 - Set steak aside in a bowl after cooking.
07 - Reduce the heat to medium-high.
08 - Throw in the butter and let it melt.
09 - Add bell pepper and onion, cooking for roughly three minutes.
10 - Toss in the garlic and stir for about half a minute.
11 - Slowly pour in the Worcestershire and cream.
12 - Let the sauce gently simmer away.
13 - Place the cooked steak and its juices back into the pan.
14 - Tip in the pasta you just cooked.
15 - Toss everything together until combined.
16 - Pour in reserved pasta water to loosen the sauce if it seems too thick.
17 - Stir in the mozzarella and mix until it melts.
18 - Top it with a little more black pepper for serving.

# Notes:

01 - Try substituting provolone for a more classic flair.
02 - Sirloin works well as an alternative to ribeye.
03 - Wide-cut pasta is best for soaking up all that sauce!
04 - Adding pasta water helps keep the sauce nice and smooth.

Back