philly cheesesteak rigatoni

TOTAL TIME: 30 minutes

SERVES: 4

Protein

• 8 oz steak or thinly sliced beef

Dairy

• 1 1/2 cups shredded provolone

• 1/3 cup heavy cream

Pantry

• 1/2 tsp baking soda

• 1/2 tbsp worcestershire sauce

• 4 cups beef broth

• 12 oz rigatoni

Produce

• 2 large bell peppers

• 1 yellow onion

• 4 cloves garlic

1. Prep your steak
   Optional to make slicing easier place in freezer for 30 minutes before to make it firmer to cut. After 30 minutes slice into thin as possible slices.

   Place beef slices in a single layer and sprinkle with baking soda and salt and mix together. Set aside while you slice your vegetables.

2. Prep your other ingredients
   Slice 2 bell peppers into 1/4 inch slices. Slice 1 onion into the same thickness. Mince 4 cloves of garlic. Grate 1 1/2 cups provolone cheese.

3. Get cooking
   Heat a large heavy bottom pot over medium-high heat. Add a splash of oil. Once hot, place beef in a single layer (you may need to do 2 batches), sprinkle with salt and pepper and cook until golden brown on both sides. Remove from pan.

   In the same pot, add peppers with a pinch of salt, and cook peppers for 2-3 minutes until just slightly softened. Remove from pot.

   In the same pot, add onions with a generous pinch of salt and cook for 7-10 minutes.

4. Start your pasta
   Once onions are done, add 4 cloves minced garlic, 1/2 tbsp worcestershire, and cook for 1 minute. Add 4 cups broth and bring to a simmer. Add pasta, stir and cover. Cook for half the time the box says with the lid on. Remove lid and cook remaining time with lid off, stirring frequently.

   Once pasta is al dente, add 1/3 cup heavy cream, 1/2 of your cheese, and mix well. Add the rest of your cheese and mix again. Add in peppers and steak and mix well. Serve.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!