Philly Cheesesteak Pasta Flavorful and Easy Recipe

Ingredients

• 12 oz pasta (penne or fettuccine)
• 1 lb thinly sliced beef (ribeye or sirloin)
• 1 medium onion, sliced
• 1 bell pepper any color, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon Worcestershire sauce
• 1.5 cups provolone cheese, shredded
• Chopped parsley for garnish (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. Sauté Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the sliced onion and bell pepper. Sauté for about 5-7 minutes until soft. Add minced garlic and cook for an additional 1 minute until fragrant. Remove the vegetables from the skillet and set them aside.
3. Cook the Beef: In the same skillet, increase the heat to medium-high. Add the thinly sliced beef, season with salt, pepper, and Worcestershire sauce. Cook for about 3-4 minutes until the beef is browned and just cooked through.
4. Make the Sauce: Reduce the heat to medium, return the sautéed vegetables to the skillet, and add the beef broth. Allow it to simmer for about 2-3 minutes. Then, stir in the heavy cream and let it simmer for an additional 5 minutes, allowing the sauce to thicken slightly.
5. Combine Pasta: Add the cooked pasta to the skillet and toss to coat the noodles in the sauce. If the mixture seems too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
6. Add Cheese: Sprinkle the shredded provolone cheese over the pasta and gently mix until melted and creamy. Adjust seasoning if necessary.
7. Serve: Plate the pasta and garnish with chopped parsley if desired.