Philly Cheesesteak Pasta

Ingredients:

– 8 oz penne pasta

– 1 cup shredded provolone cheese

– 1 bell pepper, sliced (any color)

– 1 onion, thinly sliced

– 2 cups cooked, sliced beef or a suitable beef substitute

– 2 tablespoons olive oil

– 2 cups beef broth or a flavorful vegetable broth

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

Instructions:

1. Start by cooking the penne pasta according to the package instructions. Once done, drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add sliced onions and bell peppers to the skillet and sauté until the vegetables are tender, about 5-7 minutes.

3. Stir in the cooked beef (or substitute) into the skillet, allowing it to warm through. Add garlic powder, onion powder, salt, and pepper, mixing well to incorporate flavors.

4. Pour in the beef or vegetable broth, bringing the mixture to a gentle simmer. Allow it to cook for about 3-4 minutes to let the flavors meld.

5. Stir in the cooked penne pasta, ensuring it’s coated well with the broth and vegetable mixture.

6. Gradually mix in the shredded provolone cheese, allowing it to melt and create a creamy sauce. If the dish seems too dry, add a little more broth to reach your desired consistency.

7. Once everything is well combined, taste and adjust seasoning if necessary.

8. Serve hot, garnished with fresh parsley for a burst of color and flavor.