Ingredients
Pasta
- 300 g (10.5 oz) dried pappardelle pasta (use tagliatelle/spaghetti/fettuccine if preferred)
Steak and Vegetables
- 2 tbsp neutral oil (such as avocado or rapeseed)
- 400 g (14 oz) fillet or ribeye steak, sliced into strips around 1cm thick
- 1/2 tsp salt
- 1/2 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
Sauce and Cheese
- 240 ml (1 cup) double (heavy) cream
- 1 tbsp soy sauce
- 100 g (1 packed cup) ready-grated mozzarella cheese
- Black pepper, to taste
Instructions
- Cook Pasta: Cook the pasta in a large pan of salted boiling water according to the package instructions, usually about 10-12 minutes, until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Heat Oil and Cook Steak: Meanwhile, heat the neutral oil in a large frying pan (skillet) over high heat until hot. Add the sliced steak with salt and black pepper and fry for 3-4 minutes until browned. Remove the steak from the pan and place it in a bowl to rest.
- Sauté Vegetables: Reduce the heat to medium-high. Add the butter to the pan and let it melt. Add the onion and green bell pepper slices and sauté for about 3 minutes until they begin to soften.
- Add Garlic and Cream: Stir in the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning. Then pour in the double cream and soy sauce, stirring to combine.
- Simmer Sauce: Allow the sauce to gently simmer, then return the cooked steak and any resting juices to the pan. Lower the heat to low to keep everything warm.
- Combine Pasta with Sauce: Add the drained pasta to the pan with the steak, vegetables, and cream sauce. Toss everything together to combine evenly. Add splashes of the reserved pasta cooking water if you want to loosen the sauce for better coating.
- Season and Add Cheese: Taste the mixture and add more salt or pepper if needed. Sprinkle the grated mozzarella cheese over the pasta and stir until the cheese has melted and is well incorporated.
- Serve: Serve immediately, topped with a generous grind of black pepper for extra flavor.
Notes
- You can substitute pappardelle with other flat pasta like tagliatelle, fettuccine, or even spaghetti for a different texture.
- Using ribeye or fillet steak ensures tenderness, but you can use any steak cut suitable for quick frying.
- If you prefer a lower-fat version, substitute double cream with half cream or a lighter alternative, though the sauce will be less rich.
- Grated mozzarella melts smoothly into the dish, but you can mix in provolone or cheddar for a sharper taste.
- Reserve pasta water is key to adjusting sauce consistency, add gradually to avoid making the sauce too runny.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American fusion
- Diet: Low Salt
