Philly Cheesesteak Pasta
Ingredients:
8 oz elbow noodles
1 lb thinly sliced steak (ribeye or sirloin)
1 green bell pepper, sliced
1 onion, sliced
2 cups sliced mushrooms
2 cloves garlic, minced
2 cups beef broth
1 cup heavy cream
2 cups shredded provolone cheese
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Directions:
Cook the Noodles:
Cook the elbow noodles according to package instructions until al dente. Drain and set aside.
Cook the Steak:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the steak slices, season with salt and pepper, and cook until browned.
Remove from skillet and set aside.
Sauté Vegetables:
In the same skillet, add the remaining tablespoon of olive oil.
Sauté the bell pepper, onion, and mushrooms until softened, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes.
Prepare the Sauce:
Return the steak to the skillet.
Stir in the beef broth, Worcestershire sauce, and heavy cream.
Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
Combine and Finish:
Add the cooked elbow noodles to the skillet, stirring to combine.
Sprinkle in the shredded provolone cheese and stir until melted and creamy.
Adjust seasoning with salt and pepper to taste.
Serve:
Garnish with fresh parsley if desired.
Serve hot and enjoy!
Nutrition:
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 450 kcal
Servings: 4
Enjoy your delicious Philly Cheesesteak Pasta!
