Instructions
Cook rigatoni according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, brown the ground beef with salt and pepper, breaking it up as it cooks. Remove from skillet and set aside.
In the same skillet, sauté the sliced mushrooms, chopped bell pepper, and onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 minute. Gradually stir in milk, whisking constantly until the mixture thickens, about 3-4 minutes.
Remove the sauce from heat and stir in the provolone cheese until completely melted and smooth.
Add the cooked pasta, ground beef, and sautéed vegetables to the cheese sauce. Toss everything together until well coated.
Serve immediately, garnished with fresh chopped parsley for color and flavor.
Notes
This recipe captures all the flavors of a classic Philly cheesesteak in pasta form.
Use whole milk or half-and-half for the richest, creamiest cheese sauce.
Don’t skip the garlic – it adds that authentic Philly flavor to the dish.
You can substitute the ground beef with thinly sliced steak for a more traditional cheesesteak experience.
Tools You’ll Need
Large pot for cooking pasta
Large skillet
Medium saucepan
Whisk
Colander for draining pasta
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