Ingredients
8 oz. pasta (your choice)
1 onion, sliced
1 bell pepper, sliced
2 tbsp. olive oil
2 cups beef broth
1 cup provolone cheese, shredded
Salt and pepper, to taste
Directions
1. Start by cooking your pasta according to the package directions. Once it’s ready, drain it and set it aside for later.
2. In a large skillet, warm up the olive oil over medium heat. Toss in the onions and bell peppers, and let them sauté until they’re soft and fragrant.
3. Add your sliced beef to the skillet. Cook it until it’s nicely browned, and don’t forget to sprinkle in some salt and pepper to season it just right.
4. Pour in the beef broth and let everything simmer together for a few minutes, allowing those flavors to come together.
5. Gently stir in your cooked pasta, making sure it’s all well mixed with the beef and veggies.
6. Turn the heat down low, and sprinkle the shredded provolone evenly on top. Let it melt and get gooey before serving.
7. Scoop onto plates and enjoy this comforting twist on a Philly favorite while it’s still deliciously hot.
