Philly Cheesesteak Pasta combines rigatoni, browned ground beef, mushrooms, green bell pepper, onion, and garlic with a smooth provolone sauce. It translates the savory vegetables and melting cheese associated with a cheesesteak into a fast bowl of creamy pasta.
The recipe yields exactly 4 bowls in 30 minutes, split evenly between 15 minutes of preparation and 15 minutes of cooking. Work on the pasta, skillet mixture, and separate cheese sauce efficiently, then combine everything immediately before serving.
Philly Cheesesteak Pasta Ingredients
Use 10 ounces rigatoni pasta, 1 pound ground beef, 8 ounces fresh sliced mushrooms, 1 chopped large green bell pepper, 1 chopped large onion, 2 minced garlic cloves, and salt and pepper to taste.
The cheese sauce needs 2 tablespoons butter, 2 tablespoons all-purpose flour, 2 cups whole milk or half-and-half, and 1 cup diced or shredded provolone. Chopped fresh parsley is the finishing garnish.
If you enjoy this recipe, you may also like Cheesy Taco Stuffed Pasta Shells.
How to Make Philly Cheesesteak Pasta
- Cook 10 ounces rigatoni according to package directions until al dente; drain.
- Over medium heat, brown beef with salt and pepper, breaking it apart. Remove and reserve.
- In the same skillet, sauté mushrooms, green pepper, and onion for 5–7 minutes. Add garlic for 1 minute.
- In a separate saucepan, melt 2 tablespoons butter, whisk in 2 tablespoons flour, and cook 1 minute.
- Gradually whisk in 2 cups milk until thick, about 3–4 minutes.
- Remove sauce from heat and stir in 1 cup provolone until smooth.
- Add pasta, beef, and vegetables to sauce, toss well, and serve 4 bowls with parsley.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook Ten Ounces Rigatoni Al Dente
Brown One Pound Ground Beef
Sauté Mushrooms, Pepper, and Onion
Add Two Minced Garlic Cloves
Melt Butter and Cook the Flour
Thicken Two Cups Milk
Melt Provolone Away from Heat
Combine Pasta, Beef, and Vegetables
Serve Four Bowls Immediately
Use the Same Skillet for Deeper Flavor
Store and Reheat Gently
Conclusion
Cook 10 ounces rigatoni al dente and drain. Brown 1 pound beef with salt and pepper; reserve. Sauté 8 ounces mushrooms, one green pepper, and one onion for 5–7 minutes, then garlic for 1 minute. Cook equal 2-tablespoon measures of butter and flour for 1 minute, whisk in 2 cups milk for 3–4, then melt 1 cup provolone off heat. Combine and serve 4 bowls.
Frequently Asked Questions
- → How much rigatoni does this pasta use?
Cook exactly 10 ounces rigatoni according to its package directions until al dente.
- → Can I use half-and-half instead of milk?
Yes. The sauce calls for 2 cups whole milk or 2 cups half-and-half.
- → When should provolone be added?
Remove the thickened sauce from heat, then stir in 1 cup provolone until completely smooth.
- → How many servings does this make?
The finished Philly cheesesteak pasta yields exactly 4 bowls.