Philly Cheesesteak Casserole

Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions, keeping them al dente. Drain carefully and set aside in a bowl with a drizzle of olive oil.

Cut the steak into thin slices against the grain. In a hot Dutch oven, pour 1 tablespoon of olive oil. Sear the meat over high heat in small batches to avoid overcrowding. Salt and pepper generously. Cook 2-3 minutes until browned then set aside.

In the same Dutch oven, add the remaining oil if needed. Sauté the sliced onion for 3-4 minutes until translucent. Add the bell pepper strips and minced garlic. Continue cooking for 5 minutes, stirring regularly.

Return the reserved meat to the Dutch oven with the vegetables. Pour in the Worcestershire sauce and beef broth. Deglaze the bottom of the pot by scraping the cooking juices. Gently incorporate the cooked macaroni.

Turn off the heat. Evenly distribute the cheese pieces or grated cheese over the entire surface. Immediately cover the Dutch oven and let rest for 3-4 minutes until the cheese is perfectly melted and creamy.

Sprinkle generously with fresh chopped parsley just before serving. Serve directly from the Dutch oven to preserve all the heat and creaminess of the dish.