Philly Cheesesteak Pasta

chelseasmessyapron.com

MikelJames

I’ve been cooking and, baking since I was a kid. That was a long time ago…

subheading: For the Pasta:

3-¼ cups dry pasta (10 oz.) pasta (we use cavatappi; ziti, penne, rigatoni all work great)

Fine sea salt & pepper

subheading: For the Veggies:

2 tablespoons unsalted butter

1 cup thinly-sliced yellow onion (1 small onion)

2 small green peppers, thinly sliced

2 cups sliced mushrooms (baby bella or crimini)

1 teaspoon minced garlic

1 tablespoon red wine vinegar

subheading: For the Beef:

1 lb. lean (93/7) ground beef

1 tablespoon Italian seasoning

subheading: For the Provolone Sauce:

4 tablespoons unsalted butter

¼ cup all-purpose flour

2 cups whole milk

1 cup provolone cheese, finely diced (See Note 1)

6 slices ultra-thin provolone cheese

Optional: fresh parsley, chopped

Directions at chelseasmessyapron.com

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