Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)
Philly Cheesesteak Pasta
NUTRITION · PER SERVING25M COOK
CAL 38%·PRO 72%
CARBS 60G32% OF CAL
4G FIBER50G OTHER6G TOTAL SUGAR
FAT 42G50% OF CAL
24G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced steak, onions, and peppers tossed with pappardelle pasta in a creamy, cheesy sauce. A rich, indulgent pasta dish inspired by Philadelphia's signature sandwich.
mainamericanpastabeef🍳 skillet
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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)
- 240 ml (1 cup) double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g (1 packed cup) ready-grated mozzarella cheese ((see notes))
- black pepper
At a glance
PER SERVING · TIME 25M
CAL 38%·PRO 72%
CARBS 60G32% OF CAL
4G FIBER50G OTHER6G TOTAL SUGAR
FAT 42G50% OF CAL
24G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 491mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 806mg
- Calcium
- 100mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 491MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.