Philly Cheesesteak Pasta (Print Version)
# Ingredients:
01 -
10 ounces rigatoni pasta.
02 -
1 pound ground beef.
03 -
8 ounces mushrooms, sliced.
04 -
1 large green bell pepper, chopped.
05 -
1 large onion, chopped.
06 -
2 teaspoons minced garlic.
07 -
2 tablespoons butter.
08 -
2 tablespoons flour.
09 -
1 cup whole milk.
10 -
1 cup half-and-half.
11 -
1 cup provolone cheese, shredded.
12 -
1 teaspoon salt.
13 -
1 teaspoon black pepper.
14 -
½ teaspoon red pepper flakes.
15 -
2 tablespoons fresh parsley.
# Instructions:
01 -
Boil rigatoni according to package directions until al dente.
02 -
Brown ground beef with salt and pepper in large skillet until no pink remains.
03 -
Add mushrooms, pepper, and onion to beef. Cook until soft. Add garlic, cook 30 seconds more.
04 -
In separate pan, make roux with butter and flour. Whisk in milk and half-and-half. Simmer 4-6 minutes until thick.
05 -
Remove sauce from heat, stir in provolone until melted. Mix half the beef mixture with pasta and sauce.
06 -
Top pasta with remaining beef mixture. Garnish with parsley.
# Notes:
01 -
Can use pre-shredded cheese but fresh works better.
02 -
Red pepper flakes optional for heat.