Philly Cheesesteak Pasta

Ingredients:

Pasta: 12 oz (penne, rigatoni, or any short pasta)

Ribeye steak: 1 lb, thinly sliced (or use thinly sliced roast beef as a shortcut)

Green bell pepper: 1, diced

Onion: 1 medium, diced

Mushrooms: 1 cup, sliced (optional)

Provolone cheese: 1½ cups, shredded

Cream cheese: 4 oz, softened

Beef broth: 1½ cups

Heavy cream: ½ cup

Garlic: 3 cloves, minced

Olive oil: 2 tbsp

Butter: 2 tbsp

Salt and pepper: To taste

Red pepper flakes: ¼ tsp (optional, for heat)

Instructions:

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

Prepare the Steak:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the sliced steak, season with salt and pepper, and cook until browned (about 2-3 minutes per side). Remove and set aside.

Cook the Vegetables:

In the same skillet, add the remaining olive oil and butter.

Sauté the bell pepper, onion, and mushrooms until softened (about 4-5 minutes). Stir in the garlic and cook for another 1 minute.

Make the Sauce:

Reduce the heat to medium. Add the beef broth and heavy cream to the skillet, stirring to combine.

Whisk in the cream cheese until smooth and creamy. Simmer for 2-3 minutes to thicken slightly.

Combine Everything:

Return the steak to the skillet, along with the cooked pasta. Toss to coat everything in the sauce.

Stir in 1 cup of shredded provolone cheese until melted and gooey. Adjust seasoning with salt, pepper, and red pepper flakes if desired.

Serve:

Transfer the pasta to serving plates or a large serving bowl.

Sprinkle with the remaining provolone cheese on top and serve hot.