Ah, you’re talking about creamy cheesesteak fillet pasta—sounds decadent! Here’s a simple, flavorful way to make it:
Ingredients (for 2–3 servings)
- 200–250g pasta (penne, fettuccine, or rigatoni work well)
- 200g beef fillet, thinly sliced
- 1 small onion, thinly sliced
- 1 small bell pepper (any color), thinly sliced
- 2–3 cloves garlic, minced
- 200ml heavy cream (or cooking cream)
- 100g cream cheese (optional, for extra creaminess)
- 50–70g grated cheddar or provolone cheese
- 1–2 tbsp olive oil or butter
- Salt and black pepper, to taste
- Optional: chili flakes, parsley for garnish
Instructions
- Cook the pasta
- Boil pasta in salted water according to package instructions until al dente. Drain, reserving about ½ cup of pasta water.
- Cook the fillet
- Heat olive oil or butter in a skillet over medium-high heat.
- Season the beef fillet with salt and pepper.
- Sear the beef quickly for 1–2 minutes per side (don’t overcook—it should be tender). Remove and set aside.
- Sauté veggies
- In the same skillet, add onions and bell peppers. Cook until soft, 3–4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Make the creamy sauce
- Lower the heat, add the cream and cream cheese (if using). Stir until smooth.
- Add grated cheese, and stir until melted. If the sauce is too thick, add reserved pasta water a little at a time.
- Combine everything
- Toss the pasta and beef into the creamy sauce. Stir gently to coat evenly.
- Adjust seasoning with salt, pepper, and optional chili flakes.
- Serve
- Plate the pasta and sprinkle with chopped parsley or extra cheese if desired.
💡 Tips for extra flavor:
- Add a splash of Worcestershire sauce or a dash of smoked paprika to mimic a classic cheesesteak flavor.
- For an even cheesier, gooier experience, top with shredded provolone and broil for 1–2 minutes.
If you want, I can also give you a super quick 15-minute version that still tastes like a rich Philly cheesesteak but with minimal prep.
Do you want me to do that?
