Philly Cheesesteak Pasta (Print Version)
# Ingredients:
→ Main ingredients
01 -
10 ounces rigatoni pasta
02 -
1 pound ground beef
03 -
8 ounces fresh mushrooms, sliced
04 -
1 large green bell pepper, chopped
05 -
1 large onion, chopped
06 -
2 cloves garlic, minced
07 -
Salt and pepper to taste
→ For the cheese sauce
08 -
2 tablespoons butter
09 -
2 tablespoons all-purpose flour
10 -
2 cups whole milk or half-and-half
11 -
1 cup provolone cheese, diced or shredded
→ For garnish
12 -
Fresh parsley, chopped
# Instructions:
01 -
Cook rigatoni according to package directions until al dente. Drain and set aside.
02 -
In a large skillet over medium heat, brown the ground beef with salt and pepper, breaking it up as it cooks. Remove from skillet and set aside.
03 -
In the same skillet, sauté the sliced mushrooms, chopped bell pepper, and onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
04 -
In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 minute. Gradually stir in milk, whisking constantly until the mixture thickens, about 3-4 minutes.
05 -
Remove the sauce from heat and stir in the provolone cheese until completely melted and smooth.
06 -
Add the cooked pasta, ground beef, and sautéed vegetables to the cheese sauce. Toss everything together until well coated.
07 -
Serve immediately, garnished with fresh chopped parsley for color and flavor.
# Notes:
01 -
This recipe captures all the flavors of a classic Philly cheesesteak in pasta form.
02 -
Use whole milk or half-and-half for the richest, creamiest cheese sauce.
03 -
Don't skip the garlic - it adds that authentic Philly flavor to the dish.
04 -
You can substitute the ground beef with thinly sliced steak for a more traditional cheesesteak experience.