Ingredients:
12 oz pasta (cavatappi, penne, or your choice)
1 lb ground beef (or thinly sliced steak)
1 green bell pepper, diced
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 cups beef broth
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
2 tablespoons cream cheese
2 tablespoons butter
Salt and pepper, to taste
Fresh parsley, for garnish
Directions:
Cook the pasta according to package directions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add diced onions and bell pepper, sauté until softened, about 5 minutes.
Add ground beef to the skillet, breaking it up as it cooks. Cook until browned, about 6-8 minutes. Drain excess fat.
Stir in minced garlic, Worcestershire sauce, and beef broth. Let simmer for 5 minutes.
Reduce heat to low and stir in cream cheese until fully melted and incorporated.
Add shredded provolone and mozzarella cheeses, stirring until melted and creamy.
Mix the cooked pasta into the cheesesteak mixture, stirring until fully coated.
Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 500 kcal per serving
