Philly Cheesesteak Pasta Recipe (Print Version)

# Ingredients:

→ Base

01 - 8 oz elbow noodles
02 - 1 lb steak (ribeye or sirloin), thinly sliced

→ Vegetables

03 - 1 green bell pepper, sliced
04 - 1 onion, sliced
05 - 2 cups mushrooms, sliced
06 - 2 cloves garlic, minced

→ Sauce

07 - 2 cups beef broth
08 - 1 cup heavy cream
09 - 2 cups provolone cheese, shredded
10 - 1 tablespoon Worcestershire sauce
11 - 2 tablespoons olive oil
12 - Salt and pepper to taste

→ Garnish

13 - Fresh parsley, chopped (optional)

# Instructions:

01 - Cook elbow noodles until al dente according to package. Drain and set aside.
02 - Brown steak slices in 1 tablespoon oil with salt and pepper. Remove and set aside.
03 - Sauté peppers, onions, and mushrooms in remaining oil until soft. Add garlic and cook 1-2 minutes.
04 - Return steak to pan. Add broth, Worcestershire, and cream. Simmer 5 minutes to thicken.
05 - Add pasta and provolone, stir until cheese melts. Season to taste.
06 - Garnish with parsley if desired and serve hot.

# Notes:

01 - Can add red pepper flakes for heat
02 - Can substitute steak with chicken or tofu
03 - Best served immediately while sauce is creamy

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