Description
Classic Philly cheesesteak pasta blends iconic sandwich flavors into a comforting one-pot meal. Melted provolone, tender beef, and sautéed peppers create a hearty dish that connects Philadelphia’s culinary heritage with pasta lovers’ cravings.
Ingredients
Scale
- 1 lb ground beef
- 10 oz (283 g) rigatoni pasta
- 1 cup provolone cheese (diced or shredded)
- 1 cup whole milk
- 1 cup half-and-half
- 1 large onion (finely chopped)
- 1 large green bell pepper (finely chopped)
- 8 oz (226 g) fresh mushrooms (thinly sliced)
- 2 tbsps unsalted butter
- 2 tbsps all-purpose flour
- 2 tsps minced garlic
- 2 tbsps fresh parsley (finely chopped)
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare the rigatoni in a large pot of salted boiling water for 8-10 minutes until achieving a perfectly al dente texture. Drain and set aside.
- Heat a large skillet over medium-high temperature and brown the ground beef, breaking it into crumbly pieces. Season generously with salt and pepper during cooking.
- Once the beef is fully cooked, introduce sliced mushrooms, green bell peppers, and onions into the same skillet. Sauté for 5-6 minutes until vegetables become translucent and slightly caramelized.
- Add minced garlic to the vegetable and meat mixture, stirring quickly for 30 seconds to release aromatic flavors without burning.
- In a separate saucepan, create a roux by melting butter and whisking in flour until smooth and golden. Gradually pour in whole milk and half-and-half, continuously whisking to prevent lumps.
- Simmer the sauce for 4-5 minutes until it thickens considerably, then incorporate provolone cheese until melted and silky.
- Fold the cooked pasta into the cheese sauce, ensuring complete and even coating of each rigatoni piece.
- Layer the pasta in a serving dish, topping with the remaining beef and vegetable mixture.
- Sprinkle freshly chopped parsley over the dish for a vibrant, herbaceous finish.
Notes
- Cook rigatoni just shy of package instructions to maintain a slightly firm texture, preventing mushiness when mixed with sauce.
- Use lean ground beef to reduce excess grease, ensuring a cleaner, more concentrated flavor profile in the final dish.
- Swap bell peppers with roasted poblano or jalapeño for an extra kick of heat and deeper complexity in the cheesesteak pasta.
- Replace rigatoni with zucchini noodles or cauliflower rice for a gluten-free and lower-carbohydrate alternative that still delivers bold Philly cheesesteak flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 541 kcal
- Sugar: 3 g
- Sodium: 406 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 96 mg