Philly Cheesesteak Pasta
A delicious fusion of the classic Philly cheesesteak and creamy pasta, this dish features savory beef, sautéed veggies, and a rich provolone cheese sauce, all tossed with rigatoni for a comforting meal.
Servings: 4
Ingredients
- 10 ounces rigatoni pasta
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces mushrooms sliced
- 1 large green bell pepper diced
- 1 large onion diced
- 2 teaspoons minced garlic
- ½ teaspoon red pepper flakes optional
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup half-and-half
- 1 cup provolone cheese shredded
- 2 tablespoons fresh parsley chopped
Instructions
Cook the Pasta:
- Boil salted water and cook pasta until al dente. Drain and set aside.
Brown the Beef:
- Heat a skillet over medium heat.
- Add beef, season with salt and pepper, and cook until browned.
- Remove and set aside.
Sauté the Vegetables:
- In the same skillet, cook mushrooms, bell pepper, and onion until softened.
- Add garlic and cook for 30 seconds. Remove from heat.
Prepare the Cheese Sauce:
- Melt butter in a separate pan over medium heat.
- Whisk in flour and cook for 1 minute.
- Slowly add milk and half-and-half, stirring constantly.
- Simmer until thickened, then stir in provolone cheese.
Combine & Serve:
- Toss pasta in the cheese sauce.
- Stir in half the beef and veggies.
- Top with the remaining beef and vegetables.
- Garnish with parsley and serve immediately.
Notes
Best Pasta Choice: Rigatoni, penne, or fusilli work well.
Storage: Keeps well in the fridge for up to 3 days.
Extra Flavor: Add Worcestershire sauce to the beef for depth.
Storage: Keeps well in the fridge for up to 3 days.
Extra Flavor: Add Worcestershire sauce to the beef for depth.