Philly Cheesesteak Pasta Bake

Philly Cheesesteak pasta is comfort food at its best taking everything you love about the iconic sandwich and weaving it into a creamy pasta dinner. Hearty rigatoni cooks up toothsome and satisfying while tender beef tasty vegetables and a velvety provolone sauce coat every bite. This weeknight wonder manages to taste special and indulgent even when you are short on time and energy. My family never leaves leftovers of this one and it has even won over those who are not usually pasta fans.

The first time I made this I wanted something easy yet impressive for friends visiting from out of town. They swore it was better than takeout and it has earned rave reviews ever since.

Ingredients

• Rigatoni pasta: The ridges help hold onto the creamy sauce and stand up to hearty fillings
• Ground beef: Choose eighty five percent lean for a flavorful result without excess grease
• Fresh mushrooms: Bring earthy depth pick firm mushrooms with a smooth exterior
• Green bell pepper: Adds crunch and classic cheesesteak flavor
• Large onion: Select a heavy onion with shiny papery skin for a sweet finish
• Milk: Either whole or half and half makes the sauce luxuriously creamy
• Provolone cheese: Dices or shreds easily melts into a silky sauce choose sharp provolone for more punch
• Fresh parsley: Brightens up the whole dish and makes for an appealing look

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt then pour in the rigatoni. Stir often and cook until it is just tender but still firm to the bite about ten to twelve minutes depending on your brand. Drain thoroughly and set aside but do not rinse or you will lose the starch that helps the sauce stick.

Brown the Beef:

Set a large skillet over medium heat and add your ground beef with a sprinkling of salt and pepper. Use a wooden spoon to break the meat into fine crumbles and cook until browned and no pink remains. Transfer the cooked beef to a bowl leaving any flavorful browned bits in the pan.

Sauté the Vegetables:

Return the skillet to heat and toss in the fresh mushrooms green bell pepper and onion. Stir constantly to scrape up any beef bits and let the vegetables soften and start to take on color. After about six minutes add minced garlic and keep cooking for another minute just until fragrant but not burnt.

Make the Cheese Sauce:

In a separate saucepan melt a knob of butter over medium heat. Sprinkle in an equal measure of flour and whisk gently for two to three minutes until blonde and bubbling. Gradually pour in the milk while whisking continuously to prevent lumps. Let it bubble until thick enough to coat a spoon then add the diced or shredded provolone and stir until it melts into a smooth sauce.

Combine and Serve:

Pour the drained pasta the browned beef and sautéed vegetables into the cheese sauce. Use tongs or a spatula to gently fold and coat everything evenly. Transfer to a serving dish and shower with chopped fresh parsley for a colorful finish.

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I always look forward to the moment the provolone melts into the milk and transforms into a silky comforting sauce. Whenever I make this my kitchen is instantly filled with the scent of peppers and onions sizzling in the pan – it reminds me of busy city streets and late night cheesesteak runs with my cousins.

Storage Tips

Refrigerate leftovers in a sealed container for up to three days. To reheat add a splash of milk before microwaving to revive the creaminess of the sauce. For freezer meals let the pasta cool fully before portioning into airtight containers then thaw overnight in the fridge and gently warm on the stovetop.

Ingredient Substitutions

You can use penne or ziti if you cannot find rigatoni though their smaller size may alter the ratio of sauce to noodle. If you want extra veggies try adding red bell pepper or baby spinach. Mozzarella or even Monterey Jack cheese work well if provolone is unavailable.

Serving Suggestions

Pile portions into deep bowls and offer extra cheese on top for true cheese lovers. A crisp green salad or garlicky bread makes the perfect side to balance out the richness and add some crunch. This pasta is also a fun way to feed a crowd at informal gatherings or potlucks.

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Cultural Context

Philly cheesesteak is one of Philadelphia’s most iconic street foods typically served on a hoagie roll with thin sliced steak melted cheese and sautéed onions and peppers. This pasta version nods to tradition while making it easier to share with a family or group and celebrate those same beloved flavors in a convenient one dish meal.

Recipe FAQs

→ What pasta shape works best for this dish?

Rigatoni is ideal due to its sturdy texture and ability to hold the creamy provolone sauce, but penne or ziti can be substituted.

→ Can another cheese be used instead of provolone?

Mozzarella or a mild cheddar can replace provolone, but provolone’s sharp flavor best mimics classic Philly cheesesteak style.

→ Is it possible to use leftover steak instead of ground beef?

Yes, thinly sliced cooked steak can be stirred in with the vegetables for a more traditional cheesesteak flavor.

→ How can I add more vegetables?

Feel free to add sautéed red peppers, spinach, or broccoli for added color and nutritional value.

→ What is the best way to reheat leftovers?

Reheat gently on the stovetop or in the microwave, adding a splash of milk to keep the sauce creamy and smooth.