Philly Cheesesteak Pasta
Ingredients
12 oz pasta (penne, rigatoni, or another short pasta)
1 lb ground beef or thinly sliced steak (like ribeye)
1 tablespoon olive oil
1 green bell pepper, diced
1 onion, diced
2 garlic cloves, minced
8 oz mushrooms, sliced (optional)
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup beef broth
1 cup heavy cream
2 cups shredded provolone cheese (or a mix of provolone and mozzarella)
½ cup shredded cheddar cheese (optional, for added flavor)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
Step 2: Cook the Beef and Vegetables
In a large skillet, heat olive oil over medium heat.
Add the ground beef (or thinly sliced steak), season with salt and pepper, and cook until browned. Drain excess fat if needed and set the meat aside.
In the same skillet, add the diced bell pepper, onion, and mushrooms (if using). Sauté for about 5 minutes, until the vegetables are softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 3: Add the Liquids and Seasoning
Return the cooked beef to the skillet and stir in the Worcestershire sauce and Italian seasoning.
Pour in the beef broth and bring the mixture to a simmer, allowing the flavors to meld for about 2-3 minutes.
Stir in the heavy cream and continue to simmer for another 2-3 minutes until the sauce thickens slightly.
Step 4: Add the Cheese and Combine
Gradually stir in the shredded provolone and cheddar cheese until melted and creamy.
Add the cooked pasta to the skillet and toss everything together to coat the pasta evenly with the sauce.
Step 5: Serve
Serve the Philly cheesesteak pasta hot, garnished with fresh parsley or extra cheese if desired.