Philly Cheesesteak Pasta
- 2 tablespoon butter divided
- 1-1 ½ lb sirloin steak thinly sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 green bell pepper trimmed and sliced
- 1 small yellow onion trimmed and sliced
- 4 oz mushrooms sliced
- 1 tablespoon garlic paste or 2-3 minced garlic cloves
- 2 teaspoon Worcestershire sauce
- 32 oz beef broth
- 8 oz spaghetti
- 4 oz provolone
- 4 oz American cheese
- Season steak on both sides with salt, pepper and garlic powder.
- Heat 1 tablespoon of the butter in a skillet on medium-high heat. Once hot, add the steak and cook on both sides 1-2 minutes. Don’t overcrowd the pan. Cook in 2 batches if necessary. Remove from the skillet and set aside.
- Add the remaining butter to the skillet. Once melted, add the bell pepper, onion, mushrooms and garlic. Cook 3-5 minutes or until the vegetables are tender.
- To the skillet, add Worcestershire sauce and beef broth. Turn the heat to high, and once the mixture comes to a boil, add the spaghetti. Stir frequently and cook until the pasta is al dente.
- Add both cheeses, stir, and once melted, turn off the heat and fold in the reserved steak.