Savory Philly Cheesesteak Pasta with Creamy Provolone Cheese Sauce

Ingredients:

• 1 lb pasta (rigatoni or penne are great)

• 1 lb thinly sliced steak (sirloin or shaved beef)

• 2 tbsp olive oil

• 1 small onion, sliced

• 1 green bell pepper, sliced

• 1 cup sliced mushrooms

• 3 cloves garlic, minced

• 1 cup beef broth

• 1 cup heavy cream

• 6 to 8 slices provolone cheese, torn into pieces (or 1 cup shredded)

• 1 tsp Worcestershire sauce

• Salt and black pepper, to taste

• Optional garnish: fresh parsley

Instructions:

1. Cook pasta according to package directions. Drain and set aside.

2. Season steak lightly with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat. Sear beef 2 to 3 minutes until browned. Remove to a plate.

3. Add remaining olive oil and cook onions, peppers, and mushrooms 5 minutes until tender.

4. Stir in garlic and cook 1 minute.

5. Pour in beef broth, heavy cream, and Worcestershire. Simmer 3 to 5 minutes until the sauce thickens slightly.

6. Add provolone and stir until melted into a creamy, dreamy cheese sauce.

7. Return steak and pasta to the pan and toss gently to combine.

8. Let it rest a couple minutes so the sauce hugs every piece of pasta. Garnish with parsley.