Ingredients:
• 300 g (10.5 oz) dried pappardelle pasta (or tagliatelle/spaghetti/fettuccine)
• 2 tablespoons neutral oil (such as avocado or rapeseed)
• 400 g (14 oz) fillet or ribeye steak, sliced into strips around 1 cm thick
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon salted butter
• 1 onion, peeled and thickly sliced
• 1 green bell pepper, thickly sliced
• 2 cloves garlic, peeled and minced
• 240 ml (1 cup) double (heavy) cream
• 1 tablespoon Worcestershire sauce
• 100 g (1 packed cup) ready-grated mozzarella cheese
To Serve:
• Black pepper
Directions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle (or your preferred pasta) and cook according to the package instructions until al dente. Drain and set aside.
2. Cook the Steak: While the pasta is cooking, heat 1 tablespoon of the neutral oil in a large skillet over medium-high heat. Season the steak strips with salt and black pepper. Add the steak strips to the skillet and cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
3. Cook the Vegetables: In the same skillet, add the remaining tablespoon of oil and the salted butter. Once the butter has melted, add the sliced onion and green bell pepper. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Make the Sauce: Reduce the heat to medium. Pour in the double (heavy) cream and Worcestershire sauce, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce has thickened slightly.
5. Combine Everything: Add the cooked pasta, steak strips, and grated mozzarella cheese to the skillet. Toss everything together until the pasta is well coated with the sauce and the cheese is melted.
6. Serve: Divide the Philly Cheesesteak Pasta among serving plates. Garnish with additional black pepper to taste.