Philly Beef Pasta Pot (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons cooking oil
02 - 1 pound thin-cut steak strips (pick sirloin or ribeye)
03 - 2 cups tube-shaped pasta
04 - 1 1/4 cups grated mozzarella

→ Vegetables

05 - 1 cup chopped bell pepper (about 1 medium)
06 - 1 cup diced onion (roughly 1 medium)
07 - 8 ounces fresh mushroom slices

→ Sauce

08 - 2 cups meat stock
09 - 1/2 cup thick cream
10 - 1 tablespoon thickening powder
11 - 1 teaspoon savory brown sauce

→ Seasonings

12 - 1 teaspoon coarse salt
13 - 1/4 teaspoon ground pepper
14 - 1/2 teaspoon powdered garlic

# Instructions:

01 - Warm cooking oil in a big pan over medium-high flame. Toss in peppers, onions, and mushrooms until they soften, roughly 5 minutes.
02 - Toss meat strips into the veggie mix and sprinkle with salt, pepper, and garlic powder. Let it brown for 2-3 minutes.
03 - Blend thickening powder, meat stock, thick cream, and brown sauce until it's smooth. Pour this mix into your pan.
04 - Throw in pasta, wait for bubbling. Turn down heat, put the lid on, and let it simmer 15 minutes, giving it a stir now and then.
05 - Mix in 1/2 cup grated cheese, then scatter the rest on top. Cover and wait 5 minutes till it's all melty.

# Notes:

01 - Grab super thin steak slices for the best outcome
02 - You can swap any short pasta type instead of tubes
03 - Make sauce runnier or thicker by changing the powder or stock amounts

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