Philly Cheesesteak Pasta Recipe

Directions

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water for later.
• While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt and pepper. Add the steak to the skillet and cook for about 2-3 minutes, stirring occasionally, until it’s browned and cooked through. Remove the steak from the skillet and set it aside.
• In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, green bell pepper, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
• Add the minced garlic to the skillet with the vegetables and cook for 1-2 minutes, until fragrant.
• Pour in the heavy cream and beef broth. Stir to combine, scraping up any bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
• Return the cooked steak to the skillet, along with any juices that may have accumulated. Stir in the cooked pasta, making sure everything is well combined. If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired consistency.
• Stir in the shredded provolone and mozzarella cheeses, letting them melt into the sauce. Continue to cook for another 2-3 minutes, until the pasta is coated in a creamy, cheesy sauce.
• Taste the dish and adjust the seasoning with more salt, pepper, or Italian seasoning if desired. Garnish with freshly chopped parsley before serving.