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!
Course Main
Cuisine American
Keyword philly
cheesesteak pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total
Time 30 minutes
Calories 665 kcal
Author Dinner
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.
2. Heat the olive oil in a large pan over
medium high heat. Add the beef and season to taste with salt and pepper.
3. Cook for 4-5 minutes, breaking up the meat with
a spatula.
4. 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.
5. Melt the butter in a saucepan over medium heat.
6. Whisk in the flour and cook for 1 minute.
7. Slowly whisk in the milk. Whisk until the
sauce has thickened, 4-6 minutes.
8. Remove the sauce from the heat and whisk in
the cheese; stir until melted and the sauce is smooth. Season with salt and
pepper.
9. Drain the pasta and toss with the cheese
sauce. Add half of the beef mixture to the pasta and stir to combine.
10. Place the other half of the meat mixture on
top of the pasta. Sprinkle with parsley and serve.
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