Effortless Philly Cheese Steak Pasta (Print Version)

# Ingredients:

→ Meat & Pasta

01 - 1 lb flank steak or sirloin, thinly sliced

02 - 12 oz rigatoni or penne pasta

→ Veggies & Flavoring

03 - 1 onion, thinly sliced

04 - 2 minced garlic cloves

05 - 1 green bell pepper, cut into strips

→ Seasonings & Sauce

06 - 4 oz cream cheese, softened

07 - 1 cup shredded provolone

08 - 1 cup beef stock

09 - 1 tbsp olive oil

10 - 1 tbsp Worcestershire

11 - 1/2 cup shredded mozzarella (optional)

12 - 1/2 tsp smoked paprika

13 - 1/2 tsp black pepper

14 - 1 tsp salt

# Instructions:

01 - Get a pot of water bubbling, sprinkle in some salt, and cook the pasta just 'til it's firm to the bite. Strain out the water and leave the pasta aside.

02 - Warm some olive oil in a big skillet over medium-high heat. Toss in the steak slices and cook until nicely seared, around 2-3 minutes on each side. Move them to a separate plate.

03 - Using that same skillet, add in the onions and bell peppers. Stir them around for 4-5 minutes until they're soft and a little golden. Mix in the minced garlic and cook for about a minute until it smells amazing.

04 - Turn the heat down a bit. Pour in the beef stock and Worcestershire, scraping up any browned pieces stuck at the bottom. Add in cream cheese, pepper, paprika, and salt. Stir nonstop until the cream cheese melts and the sauce turns silky.

# Notes:

01 - This dish is a cheesy, hearty twist on the traditional Philly cheesesteak.

02 - For a golden, cheesy layer on top, pop everything into an oven-safe dish, sprinkle with more cheese, and broil for a minute or two.

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