Philly Cheesesteak Pasta

Instructions:

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned and just cooked through, about 3–4 minutes. Remove the steak from the pan and set aside.
3. In the same skillet, add diced onion, bell pepper, and mushrooms (if using). Cook for 4–5 minutes, or until softened and fragrant.
4. Stir in minced garlic and cook for 1 minute.
5. Pour in beef broth, heavy cream, Worcestershire sauce, salt, and black pepper. Bring the mixture to a gentle simmer.
6. Stir in provolone (and cheddar if using), and let the cheese melt into the sauce until smooth and creamy.
7. Return the cooked steak to the skillet and stir to coat in the sauce.
8. Add the cooked pasta to the pan and toss until fully coated and heated through.
9. Serve hot, garnished with chopped parsley.

Variations:

• Cheez Whiz topping: Spoon warm Cheez Whiz over each serving for that iconic Philly-style finish.
• Spicy version: Add red pepper flakes or diced jalapeños for a kick.
• Swap the meat: Use ground beef or thinly sliced chicken as an alternative to steak.
• Lighter option: Replace heavy cream with half-and-half or whole milk, though the sauce will be slightly thinner.

Tips:

• Freeze the steak for 15–20 minutes before slicing to get ultra-thin strips more easily.
• Don’t overcook the beef—cook just until browned to keep it tender.
• Stir the cheese into the sauce off the heat if it’s too hot to prevent clumping or curdling.
• This pasta reheats well on the stove with a splash of milk or broth to loosen the sauce.