Instructions:
- Cook the pasta:
- In a large pot, boil salted water and cook the pasta according to the package instructions until al dente. Drain and set aside.
- Cook the beef:
- In a large skillet, heat the olive oil over medium heat. Add the ground beef (or thinly sliced steak) and cook until browned and fully cooked. Drain any excess fat.
- Sauté the vegetables:
- In the same skillet, add the diced onion and bell peppers. Sauté for about 5-7 minutes until they are soft. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Combine beef and vegetables:
- Return the cooked beef to the skillet with the sautéed vegetables. Stir in Worcestershire sauce, salt, and black pepper. Let the flavors combine by cooking for another 2-3 minutes.
- Make the sauce:
- Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for 5-7 minutes until it thickens slightly. Stir in the cream cheese until it’s fully melted into the sauce.
- Add the cheese:
- Gradually stir in the shredded provolone (or mozzarella) until melted and the sauce becomes creamy and smooth.
- Combine with pasta:
- Add the cooked pasta to the skillet and toss everything together until the pasta is coated with the cheesy sauce.
- Serve:
- Garnish with fresh parsley or chives if desired, and serve hot. Enjoy!
Tips:
- For a true Philly cheesesteak flavor, use thinly sliced ribeye steak instead of ground beef.
- You can add mushrooms or extra vegetables for more flavor and texture.
- To spice it up, add a little crushed red pepper flakes or a dash of hot sauce.
This Philly Cheesesteak Pasta is a rich, creamy, and comforting dish that combines the best of a cheesesteak with the satisfying bite of pasta. Perfect for any occasion!