Creamy Philly Cheesesteak Pasta

This Philly cheesesteak pasta brings together two comfort food favorites in one skillet and always delivers on flavor-packed satisfaction for weeknight dinners. The rich cheese sauce hugs every piece of pasta while the mix of onions, peppers, mushrooms, and ground beef mirrors the iconic sandwich so well that even picky eaters clean their plates at my house.

I whipped this up on a whim to use up odds and ends in my fridge and ended up with a dish my husband now requests on repeat It is the best of both worlds pasta and cheesesteak

Ingredients

• Rigatoni pasta: The shape holds the creamy sauce beautifully Look for versions made with durum wheat for the best bite
• Ground beef: Choose 80 to 85 percent lean for lots of flavor without excess greasiness Freshly ground beef from the butcher elevates this dish
• Fresh mushrooms: Add earthy richness Get firm dry mushrooms with smooth caps for freshness
• Green bell pepper: Provides signature cheesesteak crunch and sweetness Choose one with glossy skin and no soft spots
• Yellow onion: Sweetens as it cooks adding depth Chopped evenly so each bite has the right texture
• Garlic: Brightens every layer of flavor Mince fresh cloves for the sharpest taste
• Salt and pepper: Essential for seasoning each component
• Butter: Kickstarts the cheese sauce and adds extra silkiness Use real butter for the best flavor
• All-purpose flour: Thickens the sauce for that luscious creamy finish Make sure your flour is fresh for smooth results
• Whole milk or half and half: Brings effortless richness and body The higher the fat content the creamier the sauce
• Provolone cheese: Gives classic stretchy cheese pulls Go for deli sliced or block provolone for melting
• Fresh parsley: For garnish a burst of color and a little herbal note Flat leaf parsley offers the best flavor

Step-by-Step Instructions

Cook the Pasta:

Bring a big pot of salted water to a boil Add rigatoni and cook just to al dente so it holds its shape in the sauce Drain well and set aside

Brown the Beef:

Heat a large skillet over medium and add the ground beef Season with salt and pepper Cook stirring and breaking up the meat until fully browned with no pink left Use a slotted spoon to transfer beef to a plate and set aside

Sauté the Vegetables:

In the same pan add mushrooms green pepper and onion Cook over medium until the veggies soften and just begin to caramelize about five to seven minutes Stir in the minced garlic and cook one minute to release its aroma

Make the Cheese Sauce:

In a saucepan melt butter over medium Add flour and whisk continuously to create a smooth roux Cook for one minute to remove the raw flour taste Slowly pour in milk whisking so no lumps form Let it cook stirring until the sauce thickens enough to coat a spoon around three to four minutes

Finish the Sauce:

Take the saucepan off the heat and add provolone cheese Stir until it melts into a velvety smooth sauce

Combine:

Add cooked rigatoni browned beef and sautéed veggies to the cheese sauce Toss gently but thoroughly so every bit is coated

Serve:

Divide among plates and top with plenty of fresh chopped parsley Serve hot so the cheese sauce stays creamy

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Storage Tips

Leftover Philly cheesesteak pasta keeps in the fridge for up to four days Store it in a well sealed container For best results reheat gently on the stovetop with a splash of milk to loosen the sauce The pasta can also be frozen for up to two months

Ingredient Substitutions

Swap ground beef for thinly sliced steak if you want a more traditional aroma Ground turkey or chicken work well if you are looking to lighten things up For the cheese a mix of provolone and mozzarella adds extra creaminess If mushrooms are not your favorite just add a bit more bell pepper

Serving Suggestions

Serve this pasta on its own as a hearty main dish or offer a crisp side salad with vinaigrette for balance Garlic bread is always a crowd pleaser alongside You can also top each portion with a handful of crispy fried onions for crunch

Cultural Notes

Inspired by the classic Philly cheesesteak sandwich this dish reflects the spirit of comfort food born in Philadelphia It is a great example of American fusion cooking where regional sandwiches turn into cozy family style pastas

Frequently Asked Questions

→ Can I substitute ground beef with another protein?

Yes, you can use thinly sliced steak for a more traditional Philly cheesesteak flavor, or even ground turkey or chicken for a leaner option.

→ What type of pasta works best for this dish?

Rigatoni is ideal because it holds the cheese sauce well, but you can also try penne, ziti, or similar short pasta shapes.

→ How do I make the sauce extra creamy?

Using whole milk or half-and-half will provide the richest, creamiest cheese sauce. Ensure the cheese is fully melted and the sauce is smooth before combining with the other ingredients.

→ Can I make this dish ahead of time?

Yes, you can prepare the components ahead of time and combine them before serving, but it's best enjoyed fresh to maintain the creamy consistency of the sauce.

→ What can I use as a garnish besides parsley?

You can use freshly chopped chives, grated Parmesan cheese, or even a sprinkle of crushed red pepper flakes for a spicier kick.