Creamy Philly Cheesesteak Pasta
**Ingredients:**
– 1 lb (450g) steak (ribeye or flank steak), thinly sliced
– 12 oz (340g) penne or rigatoni pasta
– 1 tbsp olive oil
– 1 onion, thinly sliced
– 1 bell pepper, thinly sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup heavy cream
– 1 ½ cups shredded provolone cheese (or mozzarella)
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
**Directions:**
1. **Cook the Pasta:** Follow the package instructions to cook the pasta. Drain and set aside.
2. **Sear the Steak:** Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for about 4-5 minutes, or until browned. Remove the steak from the skillet and set it aside.
3. **Sauté the Veggies:** In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes, until the vegetables soften and become fragrant.
4. **Simmer the Sauce:** Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer, and let it cook for about 5 minutes, allowing the sauce to thicken.
5. **Combine Pasta and Steak:** Add the cooked pasta and steak back into the skillet. Toss everything together and cook for 2-3 more minutes, until the pasta and steak are evenly coated and heated through.
6. **Melt the Cheese:** Stir in the shredded provolone (or mozzarella) cheese, cooking until it melts into a creamy sauce. Season with salt and pepper to taste.
7. **Finish and Serve:** Garnish with freshly chopped parsley and serve hot.
**Prep Time:** 10 minutes | **Cook Time:** 15 minutes
**Total Time:** 25 minutes
**Servings:** 4
**Calories:** Approximately 600-700 kcal per serving
Enjoy this creamy, cheesy twist on the classic Philly cheesesteak!
