Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside.
- Cook the Beef:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced beef or ground beef and season with salt and pepper. Cook until browned and cooked through. Remove the beef from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining olive oil and butter. Add the sliced onion, green bell pepper, and mushrooms (if using), and sauté until soft and lightly browned, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Make the Sauce:
- Add the beef back to the skillet with the vegetables. Pour in the beef broth and Worcestershire sauce (if using), then simmer for a few minutes to combine the flavors.
- Stir in the heavy cream and let it simmer for another 3-5 minutes until the sauce starts to thicken.
- Add the Cheese:
- Lower the heat and gradually stir in the shredded provolone cheese (or your choice of cheese). Stir constantly until the cheese melts into a creamy sauce.
- Combine with Pasta:
- Add the cooked pasta to the skillet and toss everything together, making sure the pasta is well-coated with the cheesy sauce.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve:
- Garnish with fresh parsley if desired, and serve the Philly Cheesesteak Pasta hot. Enjoy the creamy, cheesy, and savory flavors all in one dish!
Tips:
- You can substitute provolone with other cheeses like mozzarella, cheddar, or American cheese, depending on your preference.
- For a little extra flavor, you can sprinkle in red pepper flakes for a slight kick or add a drizzle of hot sauce.
This creamy Philly Cheesesteak Pasta brings together the best of both worlds—cheesy comfort food with the savory, hearty flavors of a classic cheesesteak sandwich!