Philadelphia Cheesesteak Macaroni Casserole

Ingredients:

• 1 ribeye steak, 4 cm thick, boneless (approximately 600 g)
• 450 g fusilli pasta (spirals)
• 3 tbsp. l. olive oil
• 2 sweet onions, diced
• 2 green bell peppers, diced
• 1 cup sour cream
• 1 cup lightly salted beef broth
• 1.5 cups grated hot provolone (about 110 g)
• 450 g mild provolone slices, half diced, half left sliced
• 2-4 tablespoons chopped pickled hot cherry peppers

Preparation:

1. Preheat the oven to 200°C. Place the steak in the freezer for 30 minutes to firm up and make slicing easier. Bring a saucepan of salted water to a boil.
2. Slice the steak as thinly as possible, discarding any large pieces of fat; set aside. Cook the pasta according to package directions, cooking 1 minute less than the recommended al dente time. Drain, then transfer to a large bowl and set aside.
3. In a large skillet, heat 1 tablespoon olive oil over high heat until shimmering. Add the beef (in batches), spreading it out in a single layer, season with 1 teaspoon salt and freshly ground black pepper, and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip the beef with tongs and cook on the other side for about 3 minutes. Transfer to the bowl with the pasta.
4. In the same skillet, heat 1 tablespoon of olive oil over medium heat and add the onion. Season with 1 teaspoon of salt and freshly ground black pepper. Cook, stirring frequently, until translucent and softened but not browned, about 10 minutes. Transfer to the bowl with the pasta.
5. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat and add the bell pepper. Season with 1 teaspoon of salt and freshly ground black pepper. Cook, stirring frequently, until the pepper is softened but not browned, about 10 minutes. Set aside.
6. Add sour cream, beef broth, 3/4 cup spicy provolone, diced soft provolone, and 1 cup salt to the pasta bowl and stir to evenly distribute the ingredients. Transfer to a 9x13 inch baking dish and top with the remaining soft provolone slices. Top with bell peppers and marinated cherry peppers.
7. Bake until the cheese is bubbly around the edges and melted on top, about 30 minutes. Sprinkle with the remaining 3/4 cup spicy provolone and bake until heated through and golden brown, about 10 minutes. Let sit for 5 minutes before serving to allow the pasta to absorb some of the liquid and the cheese to set.