Philly Cheesesteak Pasta
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!
CourseMain
CuisineAmerican
Keywordphilly
cheesesteak pasta
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings
Calories665kcal
AuthorDinner at the
Zoo
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
1.
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.
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