Creamy Philly Cheesesteak Pasta (Printable Version)

# What You'll Need:

01 - 400g thinly sliced ribeye steak.
02 - 1 thickly sliced green bell pepper.
03 - 100g mozzarella, shredded.
04 - 2 cloves of garlic, finely chopped.
05 - 2 tablespoons of a neutral cooking oil.
06 - 300g of tagliatelle or pappardelle pasta.
07 - 1 tablespoon of salted butter.
08 - 1 onion, cut into thick slices.
09 - 1/2 teaspoon of ground black pepper.
10 - 1/2 teaspoon of salt.
11 - 1 tablespoon of Worcestershire sauce.
12 - 240ml heavy whipping cream.
13 - Extra black pepper to sprinkle on top.

# Preparation Steps:

01 - Cook pasta for 10-12 minutes in salty water.
02 - Before draining, scoop out a cup of the pasta water.
03 - Heat up some oil in a big pan until it’s super hot.
04 - Sprinkle salt and pepper on the steak slices.
05 - Sear steak for about 3-4 minutes until browned.
06 - Take the cooked steak out and put it in a bowl.
07 - Lower the heat under the pan to medium-high.
08 - Toss butter into the pan to melt.
09 - Cook bell pepper and onion for around 3 minutes.
10 - Stir in garlic and cook for half a minute.
11 - Pour in Worcestershire sauce and heavy cream.
12 - Simmer the sauce until it starts to thicken.
13 - Put the steak along with its juices back in the pan.
14 - Stir in the cooked pasta.
15 - Combine everything so it’s evenly coated.
16 - Pour in reserved pasta water bit by bit if needed.
17 - Mix the mozzarella in and let it melt completely.
18 - Finish with a little more black pepper on top.

# Additional Tips:

01 - Provolone cheese can be swapped for mozzarella for an authentic kick.
02 - You can use sirloin instead of ribeye steak for variety.
03 - Wide pasta noodles hold the sauce best.
04 - Using pasta water can help make the sauce smoother.

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