Philly Cheesesteak Pasta

Ingredients:

• 8 oz (225g) pasta (penne or fettuccine work well)
• 1 lb (450g) thinly sliced beef steak (ribeye or flank steak)
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 cup shredded provolone cheese (or mozzarella)
• Salt and pepper to taste
• 1 tablespoon cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta:

• Cook the pasta according to package instructions until al dente. Drain and set aside.

1. Prepare the Steak:

• Season the steak with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Add the steak and cook for 2-3 minutes per side, or until browned. Remove the steak from the skillet and set aside.

1. Cook the Vegetables:

• In the same skillet, add a little more olive oil if needed.
• Sauté the onion and bell peppers for about 5-7 minutes until softened.
• Add the minced garlic and cook for another minute.

1. Make the Sauce:

• Return the steak to the skillet with the vegetables.
• Pour in the beef broth and bring to a simmer.
• Stir in the heavy cream and Worcestershire sauce.
• Let the sauce simmer for about 5 minutes, until it begins to thicken. If you want a thicker sauce, mix the cornstarch with a little cold water to make a slurry and stir it into the sauce.

1. Combine Pasta and Cheese:

• Add the cooked pasta to the skillet and toss to combine.
• Sprinkle the shredded provolone cheese over the pasta and stir until the cheese is melted and the sauce is creamy.

1. Serve:

• Garnish with freshly chopped parsley and additional cheese if desired.
• Serve hot.

Enjoy your Philly Cheesesteak Pasta! It’s a comforting dish with all the flavors of a classic cheesesteak, combined with pasta for a hearty and satisfying meal.