Philly Cheesesteak Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
665 kcal
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Course
Main Course
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Cuisine
American
Philly Cheesesteak Pasta
Description
This Philly Cheesesteak Pasta starts by cooking rigatoni according to package instructions. Ground beef is browned with salt and pepper, then mushrooms, diced green bell pepper, and chopped onion are added to cook until tender. Minced garlic is added briefly at the end to infuse the sautéed mixture with its aroma. Parallelly, a cheese sauce is prepared by melting butter and whisking in flour to form a roux, then slowly adding whole milk to thicken. Provolone cheese is stirred in off the heat to create a smooth, creamy sauce seasoned with salt and pepper.
The cooked pasta is drained and mixed with the cheese sauce and half of the beef-vegetable mixture, ensuring an even coating. The remaining meat mixture is placed on top for presentation and garnished with chopped parsley. This dish offers the tastes of a cheesesteak sandwich in a comforting pasta form, combining creamy cheese, savory meat, and vegetables.
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef I use 90% lean
- 8 ounces mushrooms sliced
- 1 green bell pepper diced
- 1 onion chopped
- 2 teaspoons garlic minced
- salt to taste
- black pepper to taste
- 10 ounces rigatoni pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk whole milk makes the creamiest sauce
- 1 cup provolone cheese diced or shredded
- 2 tablespoons parsley chopped
Instructions
- Cook the pasta in salted water according to package directions.
- Heat the olive oil in a large pan over medium high heat. Add the beef and season to taste with salt and pepper.
- Cook for 4-5 minutes, breaking up the meat with a spatula.
- Add the mushrooms, bell pepper and onion to the pan. Cook until the beef is cooked through and the vegetables are tender. Add the garlic and cook for 30 seconds. Add more salt and pepper if desired.
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk. Whisk until the sauce has thickened, 4-6 minutes.
- Remove the sauce from the heat and whisk in the cheese; stir until melted and the sauce is smooth. Season with salt and pepper.
- Drain the pasta and toss with the cheese sauce. Add half of the beef mixture to the pasta and stir to combine.
- Place the other half of the meat mixture on top of the pasta. Sprinkle with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 68g | 23% |
| Protein | 47g | 94% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 123mg | 41% |
| Sodium | 475mg | 20% |
| Potassium | 1001mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 27.6mg | 31% |
| Calcium | 428mg | 43% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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