Philly Cheesesteak Pasta

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Steak:

In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned. Remove the steak from the skillet and set aside.

Cook the Vegetables:

In the same skillet, add the green bell pepper, onion, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

Make the Sauce:

Add the beef broth to the skillet and bring to a simmer. Stir in the heavy cream and let it simmer for 2-3 minutes until slightly thickened. Reduce the heat to low and stir in the shredded provolone cheese until melted and smooth.

Combine and Serve:

Return the cooked steak to the skillet and mix well. Add the cooked pasta and toss to coat with the sauce. Cook for another 2-3 minutes until everything is heated through. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings