Ingredients:
- 1 lb pasta (penne or rigatoni)
- 1 lb beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Beef:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook until browned, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.
3. Sauté the Vegetables:
- In the same skillet, add the remaining 1 tbsp olive oil. Sauté the onion, green bell pepper, red bell pepper, and garlic until tender, about 5-7 minutes.
4. Make the Sauce:
- Add beef broth, heavy cream, and Worcestershire sauce to the skillet with the vegetables. Stir well and bring to a simmer.
5. Combine and Cook Together:
- Return the cooked beef to the skillet. Add the cooked pasta and toss everything together until evenly coated. Mix in provolone and mozzarella cheese, stirring until melted and well combined.
6. Serve:
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Enjoy this gourmet twist on Philly Cheesesteak in pasta form!
