About
Cheesesteak Pasta brings the flavors from your favorite sammie together with your go-to, easy weeknight main (pasta, of course)! Ah, the juicy steak and peppers atop the cheesy, creamy, sauce-covered rigatoni really make the perfect pair. This pasta gets bonus points for being ready in under 30 minutes, too! So, when you have a craving for a Philly and some noodles, throw together Cheesesteak Pasta and get the best of both worlds!
Ingredients
- 10 ounces rigatoni
- 2 teaspoons olive oil
- 1 pound ground beef
- salt, to taste
- pepper, to taste
- 1 (8-ounce) package mushrooms, sliced
- 1 green bell pepper, diced
- 1 onion, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup provolone cheese, diced or shredded
Directions
Step 1 -In a large pot of salted, boiling water, cook the rigatoni to al dente, according to the package directions. Drain the pasta.
Step 2 -While the rigatoni is cooking, in a large pan over medium-high heat, add the oil.
Step 3 -Add the beef, the salt, and the pepper to the heated oil and cook, while crumbling, about 4-5 minutes.
Step 4 -Add the mushrooms, the bell peppers, and the onions to the beef and cook, stirring occasionally, until the meat is no longer pink and the veggies are tender.
Step 5 -Add the garlic to the beef mixture and cook, about 30 seconds.
Step 6 -Season the beef mixture with the salt and the pepper and stir to combine.
Step 7 -In a saucepan over medium heat, melt the butter.
Step 8 -Whisk the flour into the butter and cook, about 1 minute.
Step 9 -Slowly whisk the milk into the flour-butter mixture and continue to whisk until the sauce has thickened, about 4-6 minutes.
Step 10 -Transfer the saucepan from the heat and whisk the cheese into the sauce.
Step 11 -Stir the sauce until the cheese has melted and the sauce is smooth.
Step 12 -Season the sauce with the salt and the pepper.
Step 13 -Add the cooked rigatoni to the sauce and toss to combine.
Step 14 -Serve the pasta topped with the beef mixture.
