Philly Cheesesteak Casserole

• 300 g Pasta shells
• 450 g Beef steak, suitable for quick cooking
• 1 large Yellow onion
• 1 large Green pepper
• 3 cloves Garlic
• 25 g Butter
• 200 ml Beef stock
• 2 tsp Worcestershire sauce
• 200 g Cream cheese
• 150 ml Whole milk
• 200 g Provolone cheese
• ½ tsp Black pepper
• 1 tsp Fine sea salt

1. Heat the oven to 200°C (390°F). Bring a large pot of well salted water to the boil.
2. Cook the pasta shells until just al dente, then drain well. Tip into a baking dish.
3. Meanwhile, slice the beef as thinly as you can, then slice the onion and green pepper. Crush the garlic.
4. Melt the butter in a large frying pan over a medium high heat. Add the beef, season with the black pepper, and cook for 2 to 3 minutes until browned but still tender, then transfer to a plate.
5. In the same pan, cook the onion and green pepper over a medium heat for 6 to 8 minutes until softened and lightly golden. Stir in the garlic for 30 seconds until fragrant.
6. Pour in the beef stock and Worcestershire sauce, scraping up any browned bits, and simmer for 2 minutes. Lower the heat and whisk in the cream cheese and milk until smooth and creamy.
7. Take the pan off the heat and stir in about half of the provolone until melted. Add the beef back to the pan, then pour everything over the pasta and toss to coat.
8. Scatter the remaining provolone over the top. Bake for 12 to 15 minutes until bubbling and lightly golden, then rest for 5 minutes before serving.

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