Philly Cheesesteak Rigatoni Pasta

Philly Cheesesteak Rigatoni Pasta (easy dinner recipe)


  • 1/2 C. Stick of Butter
  • 4 Tbs. Flour
  • 1 1/2 C Milk
  • 1 C Provolone Cheese Cut into 1/2 Pieces
  • 1 C Shredded Mozzarella Cheese
  • 1 1/2 lb. Sirloin Steak Cut into Strips, Seasoned with Salt and Pepper
  • 2 Bell Peppers Sliced
  • 1 Yellow Onion Sliced
  • 1 Box of Cooked Rigatoni Drained
  • Salt and Pepper to Taste


  1. 1) In a medium saucepan, melt 4 tablespoons of butter over medium-low heat. Be careful not to burn the butter.
  2. 2) If the butter is hot enough that a sprinkled pinch of flour added begins to bubble then add the 4 tablespoons of flour to the melted butter.
  3. 3) Wisk the flour into the melted butter until a rough, thick paste forms. Continue whisking constantly until the mixture begins to become smooth and slightly thinner
  4. 4) Add the milk while stirring. Turn the heat to medium-high and stir until smooth. Heat the milk until it is lightly bubbling then turn the heat back to medium.
  5. 5) Add both kinds of cheese 1/4 cup at a time, waiting until all the cheese is melted before adding more again.
  6. 6) Once all the cheese has been melted and the sauce is consistent turn the heat the low to maintain thickness until it is time to add it to the pasta.
  7. 7) In a large skillet over medium-high heat melt 4 tablespoons of butter.
  8. 8) Add the bell peppers and onion. Add a pinch of salt and saute until the onions are slightly browned
  9. 9) Once the peppers and onions are sauteed add the seasoned steak and cook for 4-5 minutes or until it reaches desired doneness
  10. 10) Add steak and vegetables to the pasta and pour the cheese sauce over. Mix.
  11. 11) Salt and pepper to taste and serve warm!
  12. NOTE: You can melt additional cheese over the top!