Start by bringing a large pot of salted water to a boil. This helps the pasta cook evenly. Add the pasta and cook according to the package instructions until it’s al dente. It’s important not to overcook the pasta, so make sure to check it a minute or two before the suggested cooking time.

Once the pasta is done, drain it and set it aside. Here’s a little pro tip: save about a cup of the pasta water before draining it. You can use this later to adjust the sauce if it gets too thick, and trust me, it’ll make your life a lot easier when you're getting everything to come together!

While the pasta is cooking, it’s time to work on the steak. Heat up your skillet over medium-high heat and add the olive oil. Once the oil is hot, add the thinly sliced steak. The key here is to cook the steak quickly so it gets nice and browned but stays juicy. Stir the steak occasionally to make sure it cooks evenly. This should only take about 4-5 minutes.

When the steak is cooked through, remove it from the skillet and set it aside. You can cover it with some foil to keep it warm while you prepare the veggies.

In the same skillet, add the thinly sliced onions and bell peppers. You want to cook them for about 5-7 minutes until they’re soft and starting to caramelize. This is where all the flavor starts to build up, and those caramelized bits left in the pan are going to make your dish extra special.

Once the onions and peppers are softened, add the minced garlic and cook for another 30 seconds. You’ll know it’s ready when the kitchen starts to smell amazing!

Now, it’s time to make the sauce! Add the beef broth to the skillet, stirring to loosen up any browned bits stuck to the pan. Bring the broth to a simmer, and then pour in the heavy cream. This is where the magic happens—turning everything creamy and dreamy!

Let the sauce cook for a few minutes until it thickens slightly. You can always add some of that reserved pasta water if the sauce seems too thick. Just a little bit at a time, and keep stirring until you reach the perfect consistency.

Once the sauce is ready, stir in the shredded provolone cheese. Let the cheese melt into the sauce, creating that rich, velvety texture we’re all after. At this point, taste the sauce and season it with salt and pepper to your liking.

Now comes the fun part! Add the cooked steak back into the skillet and give everything a good stir. Then, add the cooked pasta and toss it all together, making sure the pasta gets fully coated in that delicious cheesy sauce. If you feel like the sauce needs a little more thinning, just add more of the reserved pasta water, a little at a time.

Taste it again, and if it needs a little more seasoning, don’t hesitate to add more salt and pepper. Once everything is perfectly seasoned, you’re almost done!

Finally, serve your Philly Cheesesteak Pasta hot and garnish it with some fresh chopped parsley, if you like. It adds a nice, fresh contrast to the rich, cheesy pasta. You can serve this dish with a simple green salad or some garlic bread on the side for the ultimate comfort meal.