Philly Cheesesteak Pasta
This creamy Philly Cheesesteak Pasta combines the bold flavors of the classic sandwich with comforting pasta. Savory ground beef, sautéed onions, peppers, and mushrooms are tossed with rigatoni and coated in a silky provolone cheese sauce for a rich and hearty one-pan meal.
Servings: 4
Calories: 670kcal
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 chopped
- 1 large onion chopped
- 2 teaspoons minced garlic
- ½ teaspoon red pepper flakes optional
- 2 tablespoons 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 Pasta:
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Drain and set aside.
Brown Beef:
- In a large skillet over medium heat, cook ground beef with salt and pepper until browned. Transfer to a plate and set aside.
Sauté Vegetables:
- In the same skillet, add mushrooms, green bell pepper, and onion. Cook until softened, about 5–7 minutes. Stir in garlic and red pepper flakes (if using); cook for another 30 seconds. Remove from heat.
Make Cheese Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in milk and half-and-half while whisking continuously. Simmer until thickened, then stir in shredded provolone cheese until melted and smooth.
Assemble and Serve:
- Toss the cooked rigatoni with the cheese sauce until evenly coated. Mix in half of the beef and vegetable mixture. Top with the remaining beef and vegetables. Garnish with chopped parsley and serve warm.
- Notes
- Add an extra ¼ cup of cheese for a richer sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Swap the rigatoni for penne or cavatappi for a different texture.