Indulge in a creamy Philly Cheesesteak pasta, featuring ground beef, mushrooms, green peppers, onions, and rigatoni, all smothered in a luscious provolone cheese sauce. A delightful twist on the classic Philly Cheesesteak sandwich!
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Servings: 4
Ingredients
- 10 ounces of Rigatoni pasta
- 1 pound of ground beef
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 8 ounces of fresh mushrooms thinly sliced
- 1 large green bell pepper finely chopped
- 1 large onion finely chopped
- 2 teaspoons of minced garlic
- 1/2 teaspoon of red pepper flakes optional
- 2 tablespoons of unsalted butter
- 2 tablespoons of all-purpose flour
- 1 cup of whole milk
- 1 cup of half-and-half
- 1 cup of provolone cheese either diced or shredded
- 2 tablespoons of fresh parsley finely chopped
Instructions
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Pasta Preparation: Begin by boiling the rigatoni pasta according to the directions provided on its packaging. Aim to cook the pasta to an al dente texture, ensuring it retains a firm bite.
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Meat Preparation: Place a large skillet over medium heat and add the ground beef, seasoned with salt and pepper. Cook the beef thoroughly until it is well-browned and no pink remains. This step is crucial for developing a deep, savory flavor in the dish.
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Vegetable Sauté: Into the same skillet, incorporate the sliced mushrooms, chopped green bell pepper, and onion. Continue to cook over medium heat until the vegetables are softened and have released their moisture. At this point, add the minced garlic and cook for an additional 30 seconds, just until fragrant, then remove the skillet from the heat and set aside.
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Cheese Sauce Preparation: In a separate skillet, melt the butter over medium heat. Sprinkle in the flour while whisking continuously to form a smooth roux. This mixture should be cooked for about one minute to eliminate any raw flour taste. Gradually whisk in the whole milk and half-and-half, continuing to stir frequently. Allow the sauce to simmer gently for 4-6 minutes or until it has thickened substantially.
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Combining Ingredients: Remove the cheese sauce from heat and stir in the provolone cheese until it is completely melted and the sauce is smooth. Combine the cooked pasta and half of the beef and vegetable mixture with this cheese sauce, ensuring that the pasta is evenly coated.
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Final Assembly: Transfer the pasta to a serving dish. Top with the remaining half of the beef and vegetable mixture. Garnish with freshly chopped parsley to add a burst of color and fresh flavor to the dish.
