Philly Cheesesteak Pasta

Cook the Pasta: In a large pot of salted boiling water, cook the penne or rigatoni pasta according to the package instructions. Drain and set aside.

Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned and cooked through, about 3-4 minutes. Remove the steak from the skillet and set aside.

Sauté the Veggies: In the same skillet, add butter. Once melted, add the sliced onion and bell pepper. Sauté for about 5 minutes, or until the veggies are softened and slightly caramelized. Add the minced garlic and cook for an additional 1 minute.

Make the Sauce: Add the beef broth to the skillet and bring to a simmer. Let it cook for about 2-3 minutes, allowing the broth to reduce slightly. Pour in the heavy cream and continue to cook for another 3-4 minutes until the sauce thickens.

Add the Cheese: Reduce the heat to low and stir in the provolone and mozzarella cheese. Stir constantly until the cheese melts and the sauce becomes creamy. Taste and adjust seasoning with salt and pepper.

Combine Pasta and Steak: Add the cooked pasta and steak back into the skillet. Toss to combine, making sure the pasta is evenly coated with the cheesy sauce and the steak and veggies are distributed throughout.

Serve: Serve the Philly Cheesesteak Pasta hot, garnished with fresh parsley for a pop of color and freshness.

Serving and Storage Tips