Philly Cheesesteak pasta

Why You’ll Love This Recipe

• A delicious fusion of a classic Philly Cheesesteak and creamy pasta.
• Quick and easy – Ready in just 30 minutes.
• Perfect for family dinners or meal prep.
• Rich, cheesy, and comforting with an irresistible provolone sauce.

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Essential Tools and Equipment

• Large pot – For boiling pasta.
• Large skillet – For cooking beef and vegetables.
• Whisk – To make the smooth cheese sauce.
• Cutting board & knife – For chopping vegetables.
• Measuring cups & spoons – For accurate ingredient portions.

Ingredients

Pasta & Protein:

• 10 ounces rigatoni pasta
• 1 pound ground beef

Seasonings:

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon red pepper flakes (optional)

Vegetables:

• 8 ounces fresh mushrooms, thinly sliced
• 1 large green bell pepper, finely chopped
• 1 large onion, finely chopped
• 2 teaspoons minced garlic

Cheese Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup half-and-half
• 1 cup provolone cheese, diced or shredded

Garnish:

• 2 tablespoons fresh parsley, finely chopped

Step-by-Step Directions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add rigatoni and cook until al dente, following package instructions.
3. Drain and set aside.

2. Cook the Beef

1. Heat a large skillet over medium heat.
2. Add ground beef, season with salt and pepper, and cook until browned and no pink remains.
3. Remove from skillet and set aside.

3. Sauté the Vegetables

1. In the same skillet, add mushrooms, bell pepper, and onion.
2. Cook over medium heat until softened and moisture evaporates.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Remove from heat and set aside.

4. Make the Cheese Sauce

1. In a separate skillet, melt butter over medium heat.
2. Sprinkle in flour and whisk continuously for 1 minute to form a smooth roux.
3. Slowly whisk in milk and half-and-half, stirring frequently.
4. Simmer for 4-6 minutes until thickened.

5. Combine Everything

1. Remove the sauce from heat and stir in provolone cheese until smooth.
2. Add cooked pasta, along with half of the beef and vegetable mixture.
3. Toss everything together to coat evenly.

6. Assemble & Serve

1. Transfer pasta to a serving dish.
2. Top with the remaining beef and vegetable mixture.
3. Garnish with fresh parsley.
4. Serve immediately and enjoy.

Serving Suggestions

This dish pairs wonderfully with:

1. Garlic bread – Perfect for soaking up the cheesy sauce.
2. Caesar salad – A crisp, fresh contrast to the creamy pasta.
3. Roasted Brussels sprouts – Adds a healthy, crunchy side.
4. Steamed broccoli – Lightens up the meal.
5. Garlic butter asparagus – A simple yet flavorful side.
6. Caprese salad – A fresh and vibrant pairing.
7. Sautéed spinach – A nutrient-packed option.
8. Coleslaw – For a tangy, crunchy contrast.

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Common Mistakes to Avoid

• Overcooking the pasta – Rigatoni should be al dente to hold up to the sauce.
• Not draining excess fat from the beef – Too much grease can make the dish heavy.
• Using pre-shredded cheese – Freshly shredded cheese melts better and creates a smoother sauce.
• Skipping the roux – The butter-flour mixture ensures a thick, creamy sauce.
• Adding cheese too soon – Wait until the sauce is off heat to prevent clumping.

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Recipe Tips & Variations

• Swap the beef – Use thinly sliced ribeye steak for an authentic Philly Cheesesteak flavor.
• Make it spicy – Add extra red pepper flakes or hot sauce.
• Go low-carb – Replace pasta with zucchini noodles or cauliflower rice.
• Use different cheeses – Try white American cheese or cheddar for a different taste.

Storage & Reheating Instructions

Storing:

• Store leftovers in an airtight container in the refrigerator for up to three days.

Reheating:

• Microwave: Heat in 30-second intervals, stirring in between.
• Stovetop: Add a splash of milk or cream to restore creaminess and heat over low to medium heat.

Freezing:

• Not recommended, as dairy-based sauces tend to separate.

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FAQs

Can I use a different type of pasta?
Yes, penne, rotini, or bowtie pasta work well.

Can I use chicken instead of beef?
Absolutely. Shredded rotisserie chicken or sliced chicken breast are great options.

What can I use instead of provolone cheese?
Mozzarella, Swiss, or white cheddar work well as substitutes.

Can I make this recipe gluten-free?
Yes. Use gluten-free pasta and replace flour with gluten-free cornstarch or a gluten-free flour blend.

How can I make this recipe healthier?
Use lean ground turkey, whole wheat pasta, and low-fat milk.

Conclusion

This Philly Cheesesteak Pasta is the perfect comfort food—cheesy, creamy, and packed with flavor. Whether for a quick weeknight dinner or a cozy family meal, this dish is sure to be a hit. Try it today and enjoy the best of Philly Cheesesteak in pasta form.

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Philly Cheesesteak Pasta

Indulge in a creamy Philly Cheesesteak pasta, featuring ground beef, mushrooms, green peppers, onions, and rigatoni, all smothered in a luscious provolone cheese sauce. This dish is a delightful twist on the classic Philly Cheesesteak sandwich!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American, Italian

Servings: 4

Ingredients

• 10 ounces rigatoni pasta
• 1 pound ground beef
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 8 ounces fresh mushrooms thinly sliced
• 1 large green bell pepper finely chopped
• 1 large onion finely chopped
• 2 teaspoons minced garlic
• ½ teaspoon red pepper flakes optional
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup half-and-half
• 1 cup provolone cheese diced or shredded
• 2 tablespoons fresh parsley finely chopped

Instructions

Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook the rigatoni according to package instructions until al dente.
• Drain and set aside.

Cook the Beef:

• Heat a large skillet over medium heat.
• Add the ground beef, season with salt and pepper, and cook until browned and no pink remains.
• Remove the beef from the skillet and set aside.

Sauté the Vegetables:

• In the same skillet, add the mushrooms, bell pepper, and onion.
• Cook over medium heat until softened and the moisture has evaporated.
• Stir in the minced garlic and cook for 30 seconds until fragrant.
• Remove from heat and set aside.

Make the Cheese Sauce:

• In a separate skillet, melt the butter over medium heat.
• Sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux.
• Slowly whisk in the milk and half-and-half, stirring frequently.
• Simmer for 4-6 minutes, or until thickened.

Combine the Ingredients:

• Remove the sauce from heat and stir in the provolone cheese until melted and smooth.
• Add the cooked pasta and half of the beef and vegetable mixture, tossing to coat evenly.

Assemble and Serve:

• Transfer the pasta to a serving dish.
• Top with the remaining beef and vegetable mixture.
• Garnish with freshly chopped parsley.
• Serve immediately and enjoy!