Philly Cheesesteak Pasta

Here’s a Philly Cheesesteak Pasta recipe, combining the classic flavors of a Philly cheesesteak sandwich with delicious pasta:

Ingredients:

• 12 oz pasta (penne, rigatoni, or any preferred type)
• 1 lb ground beef (or thinly sliced steak)
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup mushrooms, sliced (optional)
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 2 tablespoons Worcestershire sauce
• 1 ½ cups shredded provolone cheese (or a mix of provolone and mozzarella)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon parsley, chopped (for garnish)

Instructions:

1. Cook the pasta:
   • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Cook the beef:
   • In a large skillet, heat olive oil over medium heat. Add ground beef (or thinly sliced steak) and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.
3. Sauté the vegetables:
   • In the same skillet, add the sliced onions, green bell pepper, and mushrooms (if using). Sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4. Prepare the sauce:
   • Pour in the beef broth, heavy cream, and Worcestershire sauce. Stir to combine. Bring to a simmer, letting the sauce thicken slightly (about 5 minutes).
5. Add cheese:
   • Reduce heat to low. Stir in the shredded provolone cheese until melted and smooth. Season with salt and black pepper to taste.
6. Combine pasta and sauce:
   • Add the cooked pasta to the skillet, tossing everything together until well coated in the sauce.
7. Garnish and serve:
   • Garnish with chopped parsley and serve immediately.

Enjoy your creamy, cheesy Philly Cheesesteak Pasta!