Philly Cheesesteak Pasta

Philly Cheesesteak Pasta

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil, and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Cook the Beef:
   • In a large skillet, heat the olive oil over medium-high heat. Season the beef slices with salt and pepper, then cook until browned and just cooked through, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
3. Cook the Vegetables:
   • In the same skillet, add the onions, bell peppers, and mushrooms (if using). Sauté until softened, about 5-6 minutes. Add the garlic and cook for another minute until fragrant.
4. Make the Sauce:
   • Sprinkle the flour over the cooked vegetables and stir to combine. Gradually add the beef broth, stirring constantly to avoid lumps. Then add the heavy cream, continuing to stir until the sauce thickens, about 3-5 minutes.
5. Combine Everything:
   • Lower the heat, then add the shredded cheese to the sauce, stirring until melted and smooth.
   • Add the cooked pasta and beef slices to the skillet, stirring to coat everything in the cheesy sauce. Season with additional salt and pepper, if needed.
6. Garnish and Serve:
   • Top with fresh parsley if desired, and serve hot.

Tips

• Meat Options: You can also use ground beef or thinly sliced flank steak.
• Cheese: For a true Philly flavor, use provolone, but feel free to add mozzarella for extra creaminess.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days.

Enjoy the comforting flavors of a Philly cheesesteak in pasta form!