This philly cheesesteak pasta is ground beef, mushrooms, peppers and onions tossed with rigatoni, all in a creamy provolone cheese sauce. All the flavors of the classic sandwich in pasta form!
If you love Philly cheesesteak sandwiches, you’ll love this easy and hearty pasta dish. It’s full of bold flavors and will satisfy even the biggest appetites.
I know what you’re thinking, isn’t Philly cheesesteak supposed to be a sandwich? You’re right, it’s traditionally a sandwich but this Philly cheesesteak pasta is taking that tradition and mixing things up. This creamy dish is a delicious dinner that requires little effort.
HOW DO YOU MAKE PHILLY CHEESESTEAK PASTA?
Begin by boiling your pasta in salt water and browning your hamburger in a secondary pan. In a third pan, you’ll melt the better, whisk in the flour, then slowly add the milk until your creamy sauce has thickened. Add the rest of your ingredients in with the hamburger then combine all the delicious parts of this recipe and you have a new favorite dinner for the family.
I like to use ground hamburger for my Philly cheesesteak pasta simply because it’s readily available and the cheaper option. However, you can also use thinly sliced flank steak or rib eye if you prefer. Green bell peppers are traditional in a cheesesteak sandwich, but sometimes I switch things up a bit and use a sweeter red bell pepper for this pasta.
I used rigatoni pasta because it’s what I had on hand and it’s one of our favorites. However, any type of short pasta will work great with this recipe. For example, penne, rotini, and bow tie pasta are great choices in lieu of rigatoni.
WHEN AND WHERE DID PHILLY CHEESESTEAK COME FROM?
As most know, the Philly cheesesteak concept originated in Philadelphia, Pennsylvania hence the “Philly” at the beginning of the title. Its creator was a hot dog vendor by the name of Pat Olivieri. In the 1930’s, a cab driver caught a whiff of a sandwich Pat was making, and the rest is history.
WHAT KIND OF STEAK IS USUALLY USED IN PHILLY CHEESESTEAK RECIPES?
When first created, Philly cheesesteak recipes were made with thinly sliced rib eye steak. However, over the years, there have been many substitutions made for the steak. In this recipe, I use ground beef which is a less expensive and easier option that works just as well. Another option is flank steak, as mentioned earlier.
This Philly cheesesteak pasta was a hit when I made it for dinner! It’s very filling and satisfying, especially after a long day of hard work.
MORE PASTA DINNERS YOU’LL LOVE
- Sausage and Pepper Pasta
- Taco Pasta
- Chicken Parmesan Pasta
- Cajun Shrimp and Sausage Pasta
- Chicken Pesto Pasta
Philly Cheesesteak Pasta
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 and 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 chopped parsley
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.
This is a really good recipe, the only thing that I would do differently is to use a smaller pasta noodle. My husband and I are not fans of big noodles.
This delicious! Could this recipe be made in the morning…..refrigerate ,,,,cooked in the evening?
Thanks
Are you talking about cooking the entire thing then reheating it later?