Philly Cheesesteak Pasta

Ingredients

• 2 cups elbow noodles
• 1 lb lean ground beef
• 1 medium yellow onion diced
• ¾ cup diced red bell pepper
• ¾ cup diced green bell pepper
• 1 10.5 oz can cream of mushroom soup
• 1 cup shredded mozzarella cheese
• ¾ cup sour cream
• ½ cup beef broth or vegetable stock
• 2 tablespoons heavy cream
• 1 tablespoon Worcestershire
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 5 slices provolone cheese
• Fresh minced parsley for garnish

Instructions

1. Cook pasta according to package directions. Rinse pasta, drain and set aside.
2. Cook and crumble the ground beef in a large skillet over medium high heat until browned and cooked through. Add the onions and peppers and cook for another 3-5 minutes until softened. Drain or spoon out any excess grease from the skillet.
3. Add shredded mozzarella, can of mushroom soup, sour cream, beef broth, heavy cream, worcestershire, salt and pepper to the skillet. Mix to combine and simmer on low for 3-5 minutes until the mixture thickens and is bubbly.
4. Stir the cooked pasta into the skillet. Add the provolone cheese slices on top and cover with a lid. Remove from heat and let sit for several minutes for the cheese to melt.
5. Stir well and garnish with minced fresh parsley. Serve immediately, enjoy!