Philly Cheesesteak Pasta (Print Version)

# Ingredients:

01 - 300g pappardelle pasta (or tagliatelle).
02 - 2 tablespoons neutral oil.
03 - 400g ribeye steak, sliced thin.
04 - 1/2 teaspoon salt.
05 - 1/2 teaspoon black pepper.
06 - 1 tablespoon salted butter.
07 - 1 onion, thickly sliced.
08 - 1 green bell pepper, thickly sliced.
09 - 2 garlic cloves, minced.
10 - 240ml heavy cream.
11 - 1 tablespoon Worcestershire sauce.
12 - 100g shredded mozzarella.
13 - Extra black pepper for serving.

# Instructions:

01 - Boil pasta in salted water (10-12 minutes).
02 - Save 1 cup pasta water before draining.
03 - Heat oil in large pan until very hot.
04 - Season steak with salt and pepper.
05 - Fry steak 3-4 minutes until brown.
06 - Remove steak to a bowl.
07 - Lower heat to medium-high.
08 - Melt butter in pan.
09 - Cook onion and pepper 3 minutes.
10 - Add garlic, cook 30 seconds.
11 - Pour in cream and Worcestershire.
12 - Let sauce simmer.
13 - Return steak and juices to pan.
14 - Add cooked pasta.
15 - Toss everything together.
16 - Add pasta water if needed.
17 - Mix in cheese until melted.
18 - Top with black pepper.

# Notes:

01 - Use provolone cheese if available for authentic taste.
02 - Can use sirloin instead of ribeye.
03 - Wider pasta works best with sauce.
04 - Save pasta water for perfect sauce consistency.

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