Cheesesteak Pasta Dish (Printable Version)
A fun twist on Philly cheesesteak, featuring pasta, seasoned meat, sautéed onions and peppers, plus a rich cheese sauce.
# Ingredients:
→ Main items
01 -
1 large green bell pepper, diced
02 -
8 ounces fresh mushrooms, sliced
03 -
Salt and pepper, adjust to taste
04 -
10 ounces rigatoni noodles
05 -
2 cloves garlic, finely chopped
06 -
1 large onion, diced
07 -
1 pound ground beef
→ Cheese mixture
08 -
2 tablespoons all-purpose flour
09 -
1 cup provolone cheese, shredded or diced
10 -
2 cups whole milk or half-and-half
11 -
2 tablespoons unsalted butter
→ Toppings
12 -
Chopped fresh parsley
# Steps:
01 -
Boil rigatoni following the package instructions until just tender. Drain the water and set it aside.
02 -
Heat a large pan on medium and brown the ground beef while seasoning with salt and pepper. Crumble it into smaller pieces as it cooks. Remove from the pan and set aside.
03 -
Using the same pan, cook the sliced mushrooms, diced bell pepper, and onion on medium heat until softened (5-7 mins). Toss in garlic and stir for about a minute, just until you smell it.
04 -
In a medium saucepan, melt the butter on medium heat. Sprinkle flour over it and whisk until combined. Let it cook for a minute before slowly adding milk while whisking to avoid lumps.
05 -
Turn off the heat and stir in the provolone cheese. Mix well until the cheese is completely melted and no lumps remain.
06 -
Combine the cooked pasta, beef, and veggies with the cheese sauce in one big pot or skillet. Stir until everything's coated evenly.
07 -
Dish it up right away and sprinkle with parsley to brighten it up.
# Notes:
01 -
This dish takes the flavors of a Philly cheesesteak and gives them a pasta twist.
02 -
For the creamiest sauce, stick with whole milk or half-and-half instead of any lower-fat options.
03 -
Garlic is a key flavor in this dish, so don't skip it!
04 -
For a more classic cheesesteak taste, swap ground beef with shredded steak.