Easy Philly Cheesesteak Pasta
A quick, creamy pasta inspired by the flavors of a Philly cheesesteak tender rigatoni, savory beef, sautéed veggies, and melty provolone perfect for making ahead and enjoying for dinner or reheated the next day.
Ingredients
Main ingredients
- 10 ounces rigatoni pasta
- 1 pound ground beef
- 8 ounces fresh mushrooms sliced
- 1 large green bell pepper chopped
- 1 large onion chopped
- 2 cloves garlic minced
- Salt and pepper to taste
For the cheese sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk or half-and-half
- 1 cup provolone cheese diced or shredded
For garnish
- Fresh parsley chopped
Instructions
- Boil salted water, cook rigatoni until al dente, drain, and set aside.
- Cook ground beef with salt and pepper over medium heat until browned (5–6 minutes). Remove and set aside.
- In the same skillet, cook mushrooms, bell pepper, and onion for 5–7 minutes until soft; add garlic and cook 1 more minute.
- Melt butter in a saucepan, whisk in flour for 1 minute, then gradually add milk, whisking until thickened (3–4 minutes). Remove from heat, stir in provolone until smooth.
- Mix pasta, beef, and vegetables into the cheese sauce until well coated.
- Garnish with parsley and serve, or cool and refrigerate for later.