Philly Cheese Steak Pasta

• 250g Pasta
• 300g ribeye steak (thinly sliced) or ground beef
• 1 tablespoon olive oil
• 1 small onion
• 1 small green bell pepper
• 1 small red bell pepper
• 200g Benina Sliced Mushrooms
• 1 tablespoon Benina Worcestershire sauce
• 1 tablespoon Bister Dijon Mustard

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.
   • Add the pasta and cook according to the package directions until al dente.
   • Drain and set aside, reserving a bit of pasta water.
2. Prepare the Steak:

   • Heat the olive oil in a large pan over medium-high heat.
   • Add the thinly sliced ribeye steak (or ground beef) to the pan and cook until browned, breaking up the ground beef if using. Season with salt and pepper to taste.
   • Once cooked, remove the steak from the pan and set aside.
3. Sauté the Vegetables:

   • In the same pan, add the sliced onion, green bell pepper, and red bell pepper. Cook for about 5 minutes until softened.
   • Add the sliced mushrooms and cook for an additional 3-4 minutes until the mushrooms release their moisture and become tender.
4. Combine Ingredients:

   • Return the cooked steak to the pan with the vegetables.
   • Add the Worcestershire sauce and Dijon mustard, stirring to combine.
   • Toss in the cooked pasta, adding a little reserved pasta water if needed to help coat the pasta with the sauce. Mix well.
5. Assemble the Tray:

   • Preheat your oven to 180°C (350°F).
   • Transfer the pasta mixture into a baking dish or tray, spreading it evenly.
   • Top with your favorite cheese (cheddar, provolone, or mozzarella work well).
   • Bake for about 15-20 minutes until the cheese is melted and golden brown.
6. Serve:

   • Once the pasta tray is out of the oven, let it cool for a few minutes before serving.
   • Garnish with some fresh parsley or extra seasoning if desired.

Enjoy your cheesy, savory Philly Cheesesteak Pasta Tray!