Cheesesteak Pasta
Ingredients:
1 lb (450g) penne pasta or any pasta you prefer
1 lb (450g) flank steak or ribeye, thinly sliced
2 tablespoons olive oil
1 medium onion, thinly sliced
1 bell pepper, thinly sliced (optional)
3 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
8 oz (225g) provolone cheese, shredded (or a mix of provolone and mozzarella)
Salt and pepper, to taste
1 tablespoon soy sauce (optional, for extra umami)
Fresh parsley, chopped, for garnish
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions. Drain and set aside, reserving a cup of pasta water for later.
Cook the Steak:
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat.
Add the thinly sliced flank steak (or ribeye) to the skillet. Season with salt and pepper. Cook the steak for about 3-4 minutes, until browned and cooked through. Remove from the pan and set aside.
Sauté the Vegetables:
In the same pan, add the remaining 1 tablespoon of olive oil. Add the onion and bell pepper (if using). Cook for about 4-5 minutes until they are softened and caramelized.
Add the minced garlic and cook for another 1 minute until fragrant.
Make the Sauce:
Pour in the beef broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan.
Let the sauce simmer for about 3-4 minutes to thicken slightly.
Combine the Steak and Pasta:
Return the cooked steak to the pan with the vegetables and sauce. Stir in the cooked pasta and toss to combine. If the sauce seems too thick, add a bit of the reserved pasta water to thin it out to your desired consistency.
Add the Cheese:
Turn off the heat and stir in the shredded provolone (and mozzarella, if using). Continue stirring until the cheese melts and the sauce becomes creamy and cheesy.
Serve:
Taste and adjust the seasoning with more salt and pepper if needed.
Garnish with fresh parsley for color and freshness.
