Philly Cheesesteak Pasta

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente, about 9-11 minutes. Drain, reserving 1/2 cup of pasta water, and set aside.
2. Prepare the steak
   While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the sliced ribeye with salt and pepper, then cook in the skillet for 2-3 minutes until just browned. Remove the steak from the skillet and set aside.
3. Sauté the vegetables
   In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers, onions, and mushrooms. Cook for 6-8 minutes until softened and slightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Create the sauce
   Reduce heat to medium. Add the Worcestershire sauce and beef broth to the skillet, scraping up any browned bits from the bottom. Stir in the cream cheese until melted and smooth. Add 1 cup of the shredded provolone, stirring until melted and incorporated.
5. Combine and season
   Return the cooked steak to the skillet, along with any accumulated juices. Add the Italian seasoning, salt, and pepper. Stir to combine, then fold in the cooked pasta. If the sauce is too thick, add some of the reserved pasta water to reach desired consistency.
6. Add the finishing touches
   Top the pasta mixture with the remaining cup of shredded provolone cheese. Cover the skillet and cook on low heat for 2-3 minutes until the cheese is melted and bubbly. Alternatively, place under a broiler for 1-2 minutes until golden brown.