Philly Cheesesteak Pasta

Instructions

1. Cook the Pasta

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

2. Cook the Steak

• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Add the sliced steak and cook for about 3-4 minutes, or until browned and cooked through. Season with salt and pepper.
• Remove the steak from the skillet and set aside.

3. Cook the Vegetables

• In the same skillet, add the remaining 1 tablespoon of olive oil.
• Sauté the onion, green bell pepper, and red bell pepper for about 4-5 minutes, until softened.
• Add the minced garlic and cook for another 30 seconds until fragrant.

4. Make the Creamy Sauce

• Sprinkle the flour over the sautéed vegetables and stir to coat.
• Slowly pour in the beef broth, stirring constantly to prevent lumps. Let the mixture simmer for about 2-3 minutes, until it begins to thicken.
• Stir in the heavy cream and let it simmer for another 2-3 minutes until the sauce is creamy and thick.

5. Add the Cheese and Steak

• Stir in the shredded provolone and cheddar cheese until melted and smooth.
• Add the cooked steak back to the skillet and stir to combine.

6. Combine with Pasta

• Add the cooked pasta to the skillet and toss everything together until well combined and coated in the creamy, cheesy sauce.

7. Serve

• Garnish with fresh parsley and serve hot. Enjoy your Philly cheesesteak pasta with a side of garlic bread or a simple salad.