Philly Cheesesteak Pasta
Ingredients:
8 oz uncooked pasta (such as penne or rotini)
1 tablespoon olive oil
1 lb thinly sliced beef steak (such as sirloin or ribeye)
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
2 cups shredded provolone cheese
Chopped fresh parsley, for garnish (optional)
Directions:
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef steak and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced bell pepper and onion. Cook until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute.
Return the cooked beef steak to the skillet. Pour in the beef broth and Worcestershire sauce. Season with salt and pepper, to taste.
Allow the mixture to simmer for 5-7 minutes, or until the sauce has slightly thickened.
Add the cooked pasta to the skillet and toss to coat in the sauce.
Sprinkle the shredded provolone cheese over the pasta mixture. Cover the skillet and cook for 2-3 minutes, or until the cheese is melted and bubbly.
Remove from heat and garnish with chopped fresh parsley, if desired.
Serve hot and enjoy!
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes