philly cheesesteak pasta

Philly Cheesesteak Pasta

beef broth

milk

yellow cheddar, shredded

4-ounces cream cheese

corn starch

garlic powder

onion powder

turmeric

dry mustard

cheese,

extra virgin olive oil, divided

sweet onion,

red bell pepper

orange bell pepper,

campanelle pasta, or other sturdy pasta

Place a large pot of water on to boil, then hold hot until you are ready to cook the pasta.

Make the Cheez Whiz sauce. In a medium non-stick sauce pan place beef broth and milk and heat over medium heat.

Once hot, add cheddar and cream cheese and stir to combine and melt.

In a small bowl, mix corn starch, garlic powder, onion powder, turmeric and dry mustard then add a tablespoon or so of the hot milk to make a slurry and add it to the hot liquid.

Add half of the provolone and stir to melt and combine.

In a heavy bottomed pan (Carbon Steel is the absolute best for this), heat one tablespoon of oil over medium heat and cook onions 8-10 minutes until soft. Remove to a platter.

Add another tablespoon of oil and cook the peppers 8-10 minutes until soft. Remove to the same platter.

If using already shaved steak, pat dry and cut further on your cutting board into slightly smaller pieces.

Divide the beef into four piles and cook one pile at a time by adding one tablespoon of oil and one quarter of the beef and stir with tongs to brown. Continue with the remaining oil and beef. This should take about two minutes per batch. As you cook each batch, add to the platter.

Bring the water back to a boil and once boiling, add some salt and the pasta and cook according to box directions.

While the pasta is cooking, heat the cheese sauce back up and hold on low.

Drain the cooked pasta and add back to the pan along with the remaining chopped provolone cheese, all of the meat and vegetables and half of the cheese sauce. Stir to combine.

Serve with the rest of the cheese sauce over each portion.

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!

olive oil

beef (I use 90% lean)

mushrooms (sliced)

green bell pepper (diced)

onion (chopped)

garlic (minced)

salt and pepper

rigatoni pasta

butter

flour

milk (whole milk makes the creamiest sauce)

provolone cheese (diced

parsley

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.&nbsp;

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.

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Philly Cheesesteak Pasta

Philly Cheesesteak Pasta

Top 2 philly cheesesteak pasta recipes from across the web

The most viewed philly cheesesteak pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Philly Cheesesteak Pasta

Philly Cheesesteak Pasta

The most viewed philly cheesesteak pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine