Cheesesteak Pasta

Steps

1. Slice the onion into thin slices, stopping at the root, and then dice it into small pieces.
2. Stand the bell peppers up, slice around the core to remove seeds and pith, and then dice them into small pieces (or leave as strips).
3. Mince the garlic cloves. Optionally, add sea salt flakes while mincing.
4. Roughly chop the flat-leaf parsley if using; set aside for garnish.
5. Grate the mozzarella cheese on the larger side of a box grater and set aside.
6. Bring a large pot of water to a boil and generously season with salt. Add the pasta and cook for 2 minutes less than the packet instructions, stirring occasionally to prevent clumping.
7. Before draining the pasta, scoop out and reserve about one cup of the starchy pasta water.
8. Place a large, high-rimmed pan over medium-high heat and add a little oil. Add the diced onions and bell peppers along with a touch of salt and black pepper.
9. Sauté the vegetables for 5 to 6 minutes until the onions are translucent and soft, and the bell peppers have started to soften.
10. Add the minced garlic to the pan and cook for about 30 seconds until fragrant, stirring regularly to prevent burning.
11. Introduce the beef mince to the pan. Spread it out and let it sit for a couple of minutes to build a crust while seasoning with salt, cracked black pepper (about 10 cracks' worth), smoked paprika (1 1/2 tsp), and dried chili flakes (roughly 1/2 tsp).
12. After a few minutes, break up the beef mince and mix it together with the vegetables. Continue cooking for a total of about 6 to 8 minutes until the meat is no longer pink and most moisture has evaporated.
13. Reduce the heat to the lowest setting possible and let the pan sit for a couple of minutes before adding cheese.
14. Add the cream cheese (180 g / 6.3 oz) to the beef mixture. Gently break it up and slowly fold it through the meat, using some reserved pasta water as needed to create a saucy texture.
15. Once coated in cream cheese, add the grated mozzarella cheese and five slices of cheddar cheese. Fold everything together until all the cheese has melted.
16. Continue adjusting with more pasta water if necessary to achieve a nice saucy sauce consistency.
17. Add the drained cooked pasta to the pan and fold it all together, using reserved pasta water as needed for seasoning and texture.
18. Taste and adjust seasonings (salt and pepper) as desired. Remove from heat.
19. Sprinkle the reserved flat-leaf parsley over the dish before serving.