Philly Cheesesteak Pasta

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Ingredients

• 2 Tbsp. olive oil
• 1 lb. rib eye steak, thinly sliced
• 1 tsp italian seasoning
• Kosher salt, for taste
• ground black pepper, for taste
• 8 oz. white mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, seeds and ribs removed
• 1 red bell pepper, seeds and ribs removed
• 4 cloves garlic chopped, (4 tsp minced)
• 3.5 C low-sodium beef broth
• 1 C half-and-half
• 8 oz. cavatappi (pasta)
• 6 oz. shredded provolone

Directions

1. Slice the mushrooms, onion, and peppers.
2. In a large pot over medium-high heat, heat 1 Tbsp. oil.
3. In a large bowl toss steak with Italian seasoning and season with salt and pepper.
4. Arrange steak in a single layer in pot and cook until underside is browned, about 2 minutes
5. Sire and continue cooking until no longer pink. Transfer to a large bowl and repeat until all steak is cooked.
6. Reduce heat to medium and in the same pot cook mushrooms, stirring occasionally, until starting to brown. Once done transfer to bowl with steak.
7. In the same pan over medium heat, add 1 Tbsp. of oil and cook the onion and bell peppers. Stirring frequently until peppers are softened, 8 to 10 minutes.
8. Add garlic to onion and bell peppers and cook until fragrant, about 1 minute more. Transfer to bowl with mushrooms and steak.
9. Increase heat to medium-high. Pour in broth and half-and-half, bring to a simmer.
10. After sauce is simmering add pasta and return to a simmer. Cover and cook, stirring occasionally, until pasta is al dente and sauce is thickened, 10 to 12 minutes.
11. Stir in provolone until melted. Return beef mixture to pot and toss until covered.

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