Philly Cheesesteak Pasta Stack

Instructions:

1. Cook the pasta according to package directions, then drain and set aside.
2. In a large skillet, heat butter or oil and cook the ground beef or steak until browned.
3. Add the onion and both peppers. Sauté until softened, about 4 minutes.
4. Stir in the garlic, Worcestershire sauce, paprika, salt, and pepper.
5. Pour in the beef broth and heavy cream. Bring to a gentle simmer.
6. Add half the provolone or mozzarella and half the cheddar, stirring until melted into a creamy sauce.
7. Fold in the cooked pasta until fully coated.
8. Transfer the mixture to a baking dish and top with the remaining cheese.
9. Broil or bake at 400°F (205°C) for 5–7 minutes, until bubbly and golden.
10. Garnish with fresh parsley and serve warm.

Variations

• Use white American cheese for an authentic cheesesteak-style melt.
• Add mushrooms for a heartier, classic steakhouse twist.
• Swap ground beef for thin ribeye slices for a more traditional flavor.
• Stir in red pepper flakes for a mild heat.

Tips

• For extra creaminess, add a splash of cream cheese to the sauce.
• Don’t overcook the pasta — al dente holds up best in the bake.
• Let the dish rest for a few minutes before serving to help the sauce thicken.