Philly Cheese Steak With Tagliatelle 3.000

Deb Lindsey for The Washington Post

Dinner in Minutes Oct 8, 2014

This is a warm, gooey heap of a meal. If you think you might miss a complement of mushroom with this, try pulverizing a few dried mushrooms for sprinkling over the just-cooked onions. We liked the dish either way.

Aged provolone is called for in this recipe; its taste is sharper than that of typical provolone. We found the Valpadana variety at some Whole Foods Markets; call for availability.

Serve with a salad of bitter/peppery greens.

3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

  • 2 medium onions, preferably 1 white and 1 red onion
  • 2 tablespoons olive oil
  • 1 teaspoon mushroom powder (optional; see headnote)
  • Salt
  • 6-ounce block aged provolone (see headnote; may substitute regular provolone)
  • 8 ounces skirt steak
  • 4 to 5 ounces fresh tagliatelle pasta (may substitute fresh fettuccine or linguine)
  • 1 1/2 teaspoons Worcestershire sauce
  • Freshly cracked black pepper


Cut the onions in half, then into very thin slices.

Heat the oil in a large cast-iron skillet over medium heat until the oil shimmers. Add the onions and stir to coat; cook for 10 to 15 minutes, stirring occasionally, until they are softened and golden. Reduce the heat as needed to keep them from scorching. Sprinkle the mushroom powder over the top, if using.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Grate the cheese. Cut the skirt steak into finger-thin strips (with the grain). Add the pasta to the water and cook briefly, according to the package directions. Drain.

Shove the onions to one side of the skillet; add the steak strips and cook for about 6 minutes total, using tongs to turn them so they brown evenly and develop some crisp edges. Sprinkle them with the Worcestershire sauce. They should be pink inside (medium-rare).

Add the pasta to the skillet, then the cheese. Toss to incorporate, leaving the mixture over the heat just long enough to melt the provolone.

Divide among individual plates; sprinkle each portion with pepper. Serve right away.

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Recipe Source

Adapted from "Eat," by Nigel Slater (Ten Speed Press, 2014).

Tested by Bonnie S. Benwick.

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