Instructions:
- Cook the Pasta:
- Boil pasta in salted water according to package directions until al dente. Drain and set aside.
- Prepare the Cheesesteak Mixture:
- In a large skillet, heat olive oil over medium-high heat. Add sliced beef and season with salt and pepper. Sear until browned, about 3-4 minutes, then remove from the skillet and set aside.
- In the same skillet, add a bit more oil if needed, then sauté the onions and bell peppers until they’re tender, about 5-6 minutes. Add minced garlic and cook for an additional 1-2 minutes. Set vegetables aside with the beef.
- Make the Sauce:
- In the same skillet, pour in the beef broth and Worcestershire sauce. Simmer for a few minutes, then reduce the heat to low.
- Add heavy cream and stir in the shredded provolone and Parmesan cheeses, stirring until melted and creamy.
- Combine Everything:
- Add the cooked pasta, beef, and vegetables to the skillet, tossing everything in the creamy sauce until well coated. Adjust seasoning with salt and pepper if necessary.
- Serve:
- Serve warm with an extra sprinkle of Parmesan on top if desired. Enjoy this comforting, cheesy twist on the classic Philly cheesesteak!
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