Creamy Philly Cheesesteak Pasta Made From Scratch
This mouthwatering dish beautifully combines the comforting nature of pasta with the rich flavors of a classic cheesesteak, perfect for weeknight meals.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 12 ounces Fettuccine Pasta Cooked al dente according to package instructions.
Beef
- 1 pound Beef Steak Thinly sliced, such as ribeye or sirloin.
Vegetables
- 2 medium Onions Sliced thinly.
- 1 cup Bell Peppers One red and one green, sliced.
- 3 cloves Garlic Minced.
Sauce
- 1 cup Heavy Cream For the creamy sauce.
- 1 cup Cheddar Cheese Shredded.
- 0.5 cup Parmesan Cheese Grated.
- 2 tablespoons Olive Oil For sautéing.
Seasoning
- Salt To taste.
- Pepper To taste.
Instructions
- Start by preparing the fettuccine pasta. Bring a large pot of salted water to a boil. Add the 12 ounces of fettuccine and cook according to package instructions until al dente. Drain the pasta and set it aside, reserving about 1 cup of the pasta cooking water for later use.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the thinly sliced onions. Sauté the onions for about 5-7 minutes or until they become translucent and start to caramelize.
- Add the minced garlic to the skillet with the onions. Sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the red and green bell peppers, cooking them for about 4-5 minutes until they start to soften.
- Move the sautéed vegetables to one side of the skillet, creating space for the beef. Add the thinly sliced beef steak to the skillet and season it with salt and pepper. Cook the beef for approximately 5-7 minutes, stirring occasionally until it is browned and cooked through.
- Once the beef is cooked, mix it with the sautéed vegetables in the skillet. Reduce the heat to medium-low, and pour in 1 cup of heavy cream. Stir well to combine the ingredients.
- Add the cheddar cheese and Parmesan cheese to the skillet, stirring until the cheeses melt and create a smooth, creamy sauce.
- Add the cooked fettuccine to the skillet. Toss the pasta in the sauce, ensuring every strand is coated with the delicious mixture.
- Allow the pasta to simmer for about 2-3 minutes in the sauce, stirring occasionally.
- Once everything is well combined, remove the skillet from heat. Serve the pasta hot, garnished with additional cheese or fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat, adding a splash of cream or pasta water to restore the creaminess.