Philly Cheesesteak Pasta

Ingredients

• 12 oz penne or rigatoni pasta
• 1 lb ground beef or thinly sliced beef (ribeye works best)
• 2 tbsp olive oil
• 1 green bell pepper, diced
• 1 small onion, diced
• 8 oz mushrooms, sliced (optional)
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 2 cups shredded provolone cheese (or mozzarella, if preferred)
• 1/2 cup shredded Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta:
   • Boil the pasta in salted water according to package instructions. Drain and set aside.
2. Cook the Beef:
   • In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the ground beef or sliced beef and cook until browned. Remove and set aside.
3. Sauté the Vegetables:
   • In the same skillet, add the remaining olive oil. Sauté the bell pepper, onion, and mushrooms (if using) until softened, about 5 minutes. Add the minced garlic and cook for another minute.
4. Make the Sauce:
   • Sprinkle the flour over the sautéed vegetables and stir to coat. Slowly pour in the beef broth, whisking to avoid lumps.
   • Stir in the heavy cream, Worcestershire sauce, paprika, salt, and black pepper. Simmer until the sauce thickens, about 3-4 minutes.
5. Combine Everything:
   • Return the cooked beef to the skillet. Add the cooked pasta and toss to coat in the sauce. Reduce the heat to low.
6. Add the Cheese:
   • Stir in the provolone and Parmesan cheese until melted and creamy.
7. Serve:
   • Garnish with fresh parsley and serve hot. Pair with garlic bread or a side salad for a hearty meal.

This Philly Cheesesteak Pasta brings the flavors of the classic sandwich into a comforting and cheesy pasta dish.