Description
Hearty Philly cheesesteak pasta delivers classic sandwich flavors in a comforting one-pot meal that brings Philadelphia’s iconic sandwich to your dinner table. Melted cheese, tender beef, and caramelized onions mingle with pasta for a crowd-pleasing dinner you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound ground beef
- 1 cup provolone cheese (shredded)
Vegetables:
- 8 ounces mushrooms (sliced)
- 1 large green bell pepper (diced)
- 1 large onion (diced)
- 2 teaspoons minced garlic
- 2 tablespoons fresh parsley (chopped)
Pasta and Seasonings:
- 10 ounces rigatoni pasta
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup half-and-half
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta until it reaches al dente texture, approximately 8-10 minutes. Carefully drain and reserve.
- Preheat a large skillet over medium-high heat with a light coating of oil.
- Introduce beef to the skillet, seasoning generously with salt and pepper. Cook until thoroughly browned and caramelized, breaking into small crumbles.
- Transfer cooked beef to a separate plate, keeping warm.
- In the same skillet, sauté mushrooms, bell peppers, and onions until they become tender and develop a slight golden color, about 5-6 minutes.
- Add minced garlic and cook for an additional 30 seconds, releasing its aromatic qualities. Remove vegetables from heat.
- Create a roux in a separate saucepan over medium heat by melting butter and whisking in flour until smooth.
- Gradually pour milk and half-and-half into the roux, continuously stirring to prevent lumps and ensure a silky consistency.
- Simmer the sauce until it thickens substantially, approximately 3-4 minutes.
- Incorporate provolone cheese into the sauce, stirring until completely melted and integrated.
- Gently fold pasta into the creamy cheese sauce, ensuring complete coverage.
- Mix in half of the cooked beef and sautéed vegetables, distributing evenly throughout the pasta.
- Elegantly top the dish with remaining beef and vegetable mixture.
- Sprinkle freshly chopped parsley as a vibrant garnish and serve immediately while hot.
Notes
- Use a heavy-bottomed skillet to ensure even browning and prevent burning when cooking the beef and vegetables.
- Slice the beef against the grain for maximum tenderness and easier chewing in the pasta dish.
- Pat the beef dry before seasoning to help achieve a perfect golden-brown crust during cooking.
- For a lighter version, substitute half-and-half with low-fat milk and use lean ground beef to reduce calories.
- Vegetarian option: Replace beef with plant-based meat alternatives or extra mushrooms for a protein-packed meat-free version.
- Add a splash of Worcestershire sauce to the beef while cooking to enhance the savory flavor profile of the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 465 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2.5 g
- Protein: 29 g
- Cholesterol: 85 mg