Cheesesteak Pasta Fusion (Print Version)

# Ingredients:

01 - 2 tablespoons of olive oil.
02 - 8 oz of elbow pasta.
03 - 1 green bell pepper, cut into slices.
04 - 1 medium onion, thinly sliced.
05 - 2 cups chopped mushrooms.
06 - 2 garlic cloves, finely minced.
07 - 1 pound of steak (ribeye or sirloin), sliced thin.
08 - 2 cups beef broth.
09 - 1 tablespoon Worcestershire sauce.
10 - 1 cup heavy cream.
11 - 2 cups provolone cheese, shredded.
12 - Salt and pepper as needed.
13 - A bit of fresh parsley (optional).

# Instructions:

01 - Follow the package directions to cook the pasta to a firm texture. Drain it and leave aside.
02 - In a big pan with 1 tablespoon of oil, cook the steak slices. Sprinkle some salt and pepper. Remove when browned.
03 - Cook the onions, mushrooms, and bell pepper in the pan for about 5-7 minutes. Toss in the garlic for another minute or two.
04 - Put the meat back in the pan. Add the broth, cream, and Worcestershire. Let it bubble gently for 5 minutes.
05 - Toss in the cooked pasta and mix in the provolone until it's melted. Taste and adjust seasoning.
06 - Add parsley if you'd like and enjoy it while it’s warm.

# Notes:

01 - A dash of chili flakes can add a kick.
02 - Feel free to swap out the steak for another protein.

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