The first crisp evening of early autumn has a certain way of changing my mood in the kitchen. The windows are just cool enough to crack open, letting in a light breeze that smells faintly of fallen leaves. Last week, I decided to bring those cozy vibes straight to the dinner table with a big skillet of Creamy Easy Philly Cheesesteak Pasta.
The sizzle of beef hitting the pan felt like an invitation to slow down, and the scent of onions and peppers filling the kitchen was as comforting as wrapping up in a favorite sweater. Mushrooms browned and softened alongside, adding depth, while the pasta boiled away just in time for the cheese sauce to come together silky, rich, and clinging to every piece of rigatoni.
Outside, the air had a little bite to it, but inside, the steam from the pasta rose up in soft curls, carrying the savory aroma to the next room. It’s the kind of meal that makes you linger at the table longer than planned, just to enjoy one more bite.
Short Description
A creamy, cheesy pasta packed with tender beef, sautéed mushrooms, peppers, and onions perfect for cozy autumn dinners when you want comfort and flavor in one pot.
Key Ingredients
 Main ingredients
- 10 ounces rigatoni pasta
- 1 pound ground beef
- 8 ounces fresh mushrooms, sliced
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For the cheese sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk or half-and-half
- 1 cup provolone cheese, diced or shredded
For garnish
- Fresh parsley, chopped
Tools Needed
- Large pot for boiling pasta
- Large skillet
- Medium saucepan
- Whisk
- Cutting board and knife
Cooking Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain well and set aside.
Step 2: Brown the beef
Heat a large skillet over medium heat. Add the ground beef, season lightly with salt and pepper, and cook for 5–6 minutes, breaking it apart with a spatula until fully browned. Transfer to a plate and set aside.
Step 3: Sauté the vegetables
In the same skillet, add mushrooms, bell pepper, and onion. Cook for 5–7 minutes until softened and lightly caramelized. Add minced garlic and cook for 1 minute until fragrant.
Step 4: Make the cheese sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3–4 minutes until thickened. Remove from heat and stir in provolone cheese until smooth.
Step 5: Combine everything
Add the pasta, beef, and sautéed vegetables to the cheese sauce. Stir until well coated and evenly combined.
Step 6: Serve and garnish
Spoon into bowls, sprinkle with fresh parsley, and serve warm.
Why You’ll Love This Recipe
– Comforting and perfect for cooler evenings
– Quick to prepare with simple, everyday ingredients
– Balanced with vegetables for texture and flavor
– Creamy cheese sauce that coats every bite
– Great for reheating the next day without losing quality
Mistakes to Avoid & Solutions
Mistake 1: Overcooked pasta
Solution: Cook pasta just until al dente so it keeps its texture when mixed with sauce or reheated.
Mistake 2: Clumpy cheese sauce
Solution: Whisk constantly when adding milk to the roux, and remove from heat before stirring in cheese.
Mistake 3: Dry leftovers
Solution: Add a splash of milk when reheating to bring back creaminess.
Mistake 4: Bland flavor
Solution: Season the beef and vegetables generously during cooking, not just at the end.
Mistake 5: Watery sauce
Solution: Let the sauce simmer until thick enough to coat the back of a spoon before adding pasta.
Serving and Pairing Suggestions
– Serve with a crisp green salad for freshness
– Pair with garlic bread or toasted baguette slices
– Enjoy with a glass of iced tea or light red wine
– For family-style, serve in a large shallow bowl at the center of the table
Storage and Reheating Tips
Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Not recommended, as the cheese sauce may separate.
Reheating: Microwave in short intervals with a splash of milk, or reheat gently on the stovetop over low heat.
FAQs
1. Can I use a different pasta shape? Yes, penne or rotini work well too.
2. Can I make this vegetarian? Swap the beef for more mushrooms or plant-based crumbles.
3. What cheese works as a substitute for provolone? Mozzarella or mild cheddar are good options.
4. How can I make it spicier? Add diced jalapeños or red pepper flakes with the vegetables.
5. Can I prepare the sauce in advance? Yes, but reheat gently and stir well before combining with pasta.
Tips & Tricks
– Use freshly shredded cheese for smoother melting.
– Deglaze the skillet with a splash of broth after cooking vegetables for extra flavor.
– Keep the sauce warm over very low heat if not serving immediately.
Recipe Variations
Spicy Philly Pasta: Add jalapeños and replace half the provolone with pepper jack cheese.
Chicken Version: Swap beef for diced, cooked chicken breast.
Loaded Veggie: Add spinach, roasted red peppers, and broccoli for more color and nutrition.
Mushroom Lover’s: Double the mushrooms and skip the meat for a hearty vegetarian version.
Final Thoughts
When the evenings turn cooler, this dish feels like a warm, savory embrace after a long day. The gentle sweetness of onions, the earthiness of mushrooms, and the creamy richness of cheese sauce come together in a way that makes you slow down and savor each bite.
It’s simple enough for a weeknight, yet special enough to serve when friends drop by. I’ve found that a pot of this pasta not only fills the table but also keeps conversations going long after plates are empty. And if you’re lucky enough to have leftovers, they’ll greet you the next day with the same inviting aroma, ready to comfort you all over again.
Creamy Philly Cheesesteak Pasta
Print ThisIngredients
- Main ingredients
- 10 ounces rigatoni pasta
- 1 pound ground beef
- 8 ounces fresh mushrooms, sliced
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- For the cheese sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk or half-and-half
- 1 cup provolone cheese, diced or shredded
- For garnish
- Fresh parsley, chopped
Instructions
Step 1: Cook pasta
Boil salted water, cook rigatoni until al dente, drain, and set aside.
Step 2: Brown beef
Cook ground beef with salt and pepper over medium heat until browned (5–6 minutes). Remove and set aside.
Step 3: Sauté vegetables
In the same skillet, cook mushrooms, bell pepper, and onion for 5–7 minutes until soft; add garlic and cook 1 more minute.
Step 4: Make cheese sauce
Melt butter in a saucepan, whisk in flour for 1 minute, then gradually add milk, whisking until thickened (3–4 minutes). Remove from heat, stir in provolone until smooth.
Step 5: Combine
Mix pasta, beef, and vegetables into the cheese sauce until well coated.
Step 6: Serve
Garnish with parsley and serve, or cool and refrigerate for later.
