Philly Cheesesteak Pasta
**Ingredients:**
– 12 oz pasta (penne or rigatoni)
– 1 lb ground beef
– 1 tablespoon olive oil
– 1 large onion, chopped
– 1 green bell pepper, chopped
– 8 oz mushrooms, sliced
– 2 cloves garlic, minced
– 2 cups beef broth
– 1 cup heavy cream
– 2 cups shredded provolone cheese
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
**Directions:**
1. **Cook the Pasta:** Follow the package instructions to cook the pasta until al dente. Drain and set aside.
2. **Brown the Beef:** In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon.
3. **Sauté Vegetables:** Add the chopped onion, bell pepper, mushrooms, and minced garlic to the skillet. Cook for 5-7 minutes until the vegetables are tender.
4. **Add Broth:** Pour in the beef broth and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.
5. **Add Cream:** Stir in the heavy cream and let it simmer for another 5 minutes until the sauce thickens slightly.
6. **Incorporate Cheese:** Add shredded provolone and mozzarella cheese to the skillet, stirring until the cheese melts and the sauce becomes creamy.
7. **Season and Combine:** Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat it with the sauce.
8. **Garnish and Serve:** Garnish with chopped parsley before serving.
**Prep Time:** 15 minutes
**Cooking Time:** 25 minutes
**Total Time:** 40 minutes
**Calories:** Approx. 550 kcal per serving
**Servings:** 6
