Philly Cheesesteak Pasta Bake (Print Version)
# Ingredients:
→ Main ingredients
01 -
285 grams rigatoni pasta
02 -
450 grams ground beef
03 -
225 grams fresh mushrooms, sliced
04 -
1 large green bell pepper, chopped
05 -
1 large onion, chopped
06 -
2 cloves garlic, minced
07 -
Salt and freshly ground black pepper, to taste
→ Cheese sauce
08 -
28 grams unsalted butter
09 -
16 grams all-purpose flour
10 -
480 millilitres whole milk or half-and-half
11 -
110 grams provolone cheese, diced or shredded
→ Garnish
12 -
Fresh parsley, chopped
# Instructions:
01 -
Cook rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
02 -
In a large skillet over medium heat, cook ground beef with salt and pepper, breaking it apart until browned. Remove beef from skillet and set aside.
03 -
In the same skillet, add mushrooms, green bell pepper, and onion. Sauté over medium heat for 5–7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 -
In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 minute. Gradually pour in milk, whisking continuously, and cook until mixture thickens, about 3–4 minutes.
05 -
Remove saucepan from heat and stir in provolone cheese until completely melted and smooth.
06 -
Add cooked rigatoni, browned beef, and sautéed vegetables to the cheese sauce. Toss well to coat all ingredients evenly.
07 -
Portion pasta into bowls and garnish with chopped fresh parsley. Serve immediately.
# Notes:
01 -
For a more authentic cheesesteak profile, substitute ground beef with thinly sliced steak.
02 -
Use whole milk or half-and-half for a richer, creamier cheese sauce.
03 -
Do not omit the garlic as it enhances the signature flavor of the dish.