Instructions:
- Cook the Pasta:
- Cook the pasta according to package directions. Drain and set aside.
- Cook the Steak:
- In a large skillet over medium-high heat, add olive oil and sear the steak strips. Season with salt and pepper, cooking until browned (about 3-4 minutes per side). Remove from the skillet and set aside.
- Sauté Vegetables:
- In the same skillet, add the onion, bell pepper, and mushrooms. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute.
- Make the Sauce:
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes.
- Add the heavy cream and stir well, bringing the mixture to a simmer. Let it thicken slightly (about 2-3 minutes).
- Combine Steak and Pasta:
- Add the cooked steak back into the skillet along with the cooked pasta. Stir everything together.
- Add Cheese:
- Turn off the heat and stir in the shredded provolone and cheddar cheeses until melted and creamy. If the mixture is too thick, you can add a little more beef broth or cream to loosen it up.
- Serve:
- Garnish with fresh parsley if desired and serve hot.
Tips:
- You can substitute provolone with mozzarella for a creamier texture.
- For added heat, toss in some sliced jalapeños or crushed red pepper flakes.
This Philly Cheesesteak Pasta is a perfect fusion of flavors, blending the hearty, cheesy goodness of pasta with the savory notes of the classic cheesesteak!