Philly Garlic Steak with Provolone Fettuccine

Shopping list

• 1.5 pounds sirloin steak — thinly sliced across the grain

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• 12 ounces dry fettuccine

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• 1 tablespoon olive oil

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• 2 tablespoons butter — divided

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• 1 medium yellow onion — thinly sliced

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• 1 medium green bell pepper — thinly sliced

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• 4 garlic cloves — minced, divided

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• 2 teaspoons Worcestershire sauce

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• 0.75 teaspoon coarsely ground black pepper

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• salt

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• 1 cup heavy cream

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• 1 cup whole milk

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• 2 ounces cream cheese — softened

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• 6 ounces provolone — freshly shredded

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• 0.5 cup mozzarella — freshly shredded

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• 1 tablespoon parsley — chopped

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Step by step

1. 1

   Cook fettuccine in salted water, saving 1 cup pasta water before draining.

2. 2

   Soften onion and bell pepper in the oil for 6 minutes; transfer to a plate.

3. 3

   Season steak with salt and pepper. Sear in 1 tablespoon butter in batches until browned and 145°F. Add half the garlic, Worcestershire, and vegetables; transfer to a plate and rest 3 minutes.

4. 4

   Cook remaining garlic in remaining butter. Add cream, milk, and cream cheese; gently simmer until smooth.

5. 5

   Off the heat, melt in provolone and mozzarella. Toss with fettuccine and pasta water as needed. Serve beside the steak mixture and sprinkle with parsley.