Fried strips of steak, onions and green bell pepper tossed together with pappardelle pasta in a creamy, cheesy sauce.
I like to add in a little garlic and Worcestershire sauce for some extra flavour too.
This is a lovely comforting dinner for the family, but also an easy, impressive dish for date night.
If you love the flavours of a philly cheesesteak (we’re talking thin strips of steak with gooey cheese plus fried onions and green pepper), then this is the pasta dinner for you.
I love this as a family dinner that’s a little bit different to the usual pasta-and-sauce dinners.
A rich, creamy, fill-your-soul meal on the table in under 30 minutes. It’s really quick and easy, requires very little washing up (always a bonus in my books 😆), and hits the spot!
📋 Ingredients
Cheese – Provolone is most commonly used in Philly Cheesesteaks, but is really hard to get your hands on in the UK. So I swapped it out for grated Mozzarella. You can also use Edam or Gouda, depending on your preference.
Steak – Ribeye or sirloin or steak are best. You’re looking for a steak with lots of flavour, that can be cooked quickly over a high heat without becoming chewy.
Cream – Go for full-fat double (heavy) cream. I wouldn’t recommend using low-fat cream. Cream under 25% fat can curdle when heated over a high heat.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- This recipe is super quick and easy, we start off by cooking the pasta as per the packet instructions. Make sure to reserve some of the pasta water to loosen up the sauce later.
- Meanwhile, fry the steak strips with the seasoning in a large pan, until it’s browned. Set aside the steak strips and melt the butter in the pan.
- Add the veggies and fry until they are just starting to soften, make sure they keep a little bit of crunch for some extra texture.
- Now, stir in the garlic until it’s lovely and aromatic. Then, add in the cream and Worcestershire sauce.
- Mix the steak back in and add in the, now cooked and drained, pasta. If you want to customise the thickness of the sauce, you can add a good splash of pasta cooking water. This will give you a saucier sauce (the starchiness of the pasta water helps to stop it going watery).
- Stir in the grated cheese and serve with a good grind of black pepper!
Pro Tip
Save a little of the starchy water from cooking the pasta so you can add it in if you want to loosen up the sauce a little. The starch in the water ensures the sauce will still be lovely and creamy and will help the sauce cling to the pasta.
Keep the seasoning on the steak simple – just salt and pepper – so you can really taste the flavour of that juicy steak.
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Pin It🍽️ What to serve it with
- I LOVE to serve this dish with Garlic Bread, you can use store-bought or make your own (I like to make my own so I can make it extra garlicky).
- You can serve some extra, crunchy veg on the side, these Garlic Green Beans or Roasted Broccoli would work perfectly.
Honestly, I could eat the whole pan-full!
🍲 More creamy pasta recipes
I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn’t taste as good if made ahead. You lose some of the juiciness and tenderness of the steak, and it’s just too much of a shame to reheat a nice piece of ribeye. So my advice is to make it right before serving.
This recipe can be doubled up for a crowd or halved for two people, sticking to the same ingredient ratios.
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Philly Cheesesteak Pasta
Ingredients
- 300 g (10.5 oz) dried pappardelle pasta (use tagliatelle/spaghetti/fettuccine if preferred)
- 2 tbsp neutral oil such as avocado or rapeseed
- 400 g (14 oz) fillet or ribeye steak sliced into strips around 1cm thick
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp 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 tbsp Worcestershire sauce
- 100 g (1 packed cup) ready-grated mozzarella cheese (see notes)
To Serve:
- black pepper
Instructions
- Cook the pasta in a large pan of salted boiling water, as per the pack instructions (usually about 10-12 minutes), then drain, reserving 1 cup of the pasta cooking water300 g (10.5 oz) dried pappardelle pasta
- Meanwhile heat the oil in a large frying pan (skillet) over a high heat, until hot.2 tbsp neutral oil
- Add the steak, salt and pepper and fry for 3-4 minutes, until browned. Remove from the pan and place in a bowl.400 g (14 oz) fillet or ribeye steak, 1/2 tsp salt, 1/2 tsp black pepper
- Turn the heat down to medium-high and add the butter to the pan. Once the butter has melted, add the onion and green pepper and for 3 minutes, until starting to soften.1 tbsp salted butter, 1 onion, 1 green bell pepper
- Add the garlic and cook, whilst stirring, for a further 30 seconds, then add in the cream and Worcestershire sauce.2 cloves garlic, 240 ml (1 cup) double (heavy) cream, 1 tbsp Worcestershire sauce
- Allow the sauce to come to a gentle simmer, then add the steak and any resting juices back to the pan. Turn the heat to low.
- By now the pasta should be cooked and drained. Add the pasta to the pan with vegetables, sauce and steak and toss together. Add splashes of the pasta cooking water if you'd like to loosen the sauce. Give it a taste and add in a little more salt and pepper if needed.
- Sprinkle over the cheese and stir together until the cheese has melted, then serve topped with a good grind of black pepper.100 g (1 packed cup) ready-grated mozzarella cheese, black pepper
Video
Notes
I swap it out for ready grated/shredded mozzarella (which is firmer than the fresh, moist mozzarella balls you buy in liquid). It’s got a similar mild, creamy flavour.
You could also use grated Edam or Gouda if preferred.
Best cut of steak for philly cheesesteak pasta:
Ribeye or sirloin or steak are best. You’re looking for a steak with lots of flavour, that can be cooked quickly over a high heat without becoming chewy.Can I make it ahead and/or freeze it?
I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn’t taste as good if made ahead. You lose some of the juiciness and tenderness of the steak, and it’s just too much of a shame to reheat a nice piece of ribeye. So my advice is to make it right before serving.A note on the fat content of cream:
I wouldn’t recommend using low fat cream. Any cream under 25% fat can curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don’t use single cream. Ultimately, this is an indulgent dish, so it will be high in fat – but is also delicious and filling. Nutritional information is approximate, per serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Not tried it yet, although it looks good, but why is it called Philly, which would assume there was Philadelphia cheese in it?
Hi!
That’s because the original Philly sandwich (that inspired this recipe) was said to have originated in Philadelphia.
I live in Greece & the steak here is not at all like steak in UK! we’ve given up completely with steak here!
Could I make this with chicken breast do you think as it looks a great recipe?
American here! Chicken is commonly used as a substitute in “Philly cheese” sandwiches. Slice it thin and you’re good to go.