Cook the Pasta: Begin by filling a large pot with salted water and bringing it to a boil. Once boiling, add your pasta and cook according to the package instructions until al dente (about 8-10 minutes). Drain the pasta and set it aside, but be sure to reserve a cup of the pasta water to help with the sauce later.

Prepare the Beef and Veggies: While your pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add your ribeye steak (or ground beef) to the pan and sauté for about 3-5 minutes, until browned. Once the beef is cooked, add the onions and bell peppers to the skillet. Sauté for an additional 4-5 minutes, until the vegetables soften and start to caramelize. Stir in the garlic and cook for another minute until fragrant. Season with Worcestershire sauce, salt, pepper, and smoked paprika.

Make the Creamy Sauce: Lower the heat to medium-low and pour in the beef broth. Stir it into the beef and veggie mixture. Add the cream cheese, letting it melt and combine with the broth. Once it’s melted, stir in the heavy cream and shredded provolone or your preferred cheese. Let the sauce cook for 3-4 minutes, stirring occasionally, until it becomes creamy and thickens to your liking.

Combine Pasta with Sauce: Add the cooked pasta to the skillet, mixing well to coat the noodles in the creamy sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency. Toss everything together until the pasta is evenly coated in the cheesy sauce.

Serve and Enjoy: Give your dish a final taste and adjust the seasoning if needed. Serve the philly cheesesteak pasta hot, and feel free to garnish with extra cheese or fresh herbs like parsley for a finishing touch.