Philly Pasta Skillet (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 1/4 cups shredded mozzarella cheese
02 - 2 tablespoons olive oil
03 - 2 cups penne pasta
04 - 1 pound thin steak slices (sirloin or ribeye)

→ Vegetables

05 - 1 cup sliced onion (1 medium)
06 - 8 ounces sliced mushrooms
07 - 1 cup diced bell pepper (1 medium)

→ Sauce

08 - 1/2 cup heavy cream
09 - 2 cups beef broth
10 - 1 teaspoon Worcestershire sauce
11 - 1 tablespoon cornstarch

→ Seasonings

12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon black pepper
14 - 1 teaspoon kosher salt

# Instructions:

01 - Warm olive oil in a big pan over medium heat. Toss in mushrooms, peppers, and onions, cooking for about 5 minutes until softened.
02 - Mix steak slices into the veggies and add garlic powder, salt, and black pepper. Let it brown for 2-3 minutes.
03 - In a bowl, stir the cream, cornstarch, broth, and Worcestershire sauce until blended smoothly. Add it to your pan.
04 - Pour in the penne. Let it boil, then lower to a simmer, cover, and cook for about 15 minutes, stirring here and there.
05 - Sprinkle 1/2 cup mozzarella inside, then top with the rest. Cover and let it melt for around 5 minutes.

# Notes:

01 - Go for thin steak slices to get good results.
02 - Short pastas like ziti or farfalle work great instead of penne.
03 - Too thin or too thick sauce? Adjust broth or cornstarch.

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