Family-Style Philly Cheesesteak Pasta Bake by Platesbykody

Ingredients

• 16 oz rigatoni
• 4 sheets thinly sliced steak (e.g., steak-umm)
• 1 pint heavy cream
• 1/3 cup onion, diced
• 3 cloves garlic, diced
• 1 tbsp balsamic vinegar
• 1 tsp worcestershire sauce
• 1 tsp dijon mustard
• 1 tsp hot sauce
• 1 tbsp sugar
• 1/3 cup panko breadcrumbs
• 6 slices provolone cheese
• 1 cup reserved pasta water
• 2 tbsp neutral oil or butter

Instructions

1. Boil rigatoni in salted water until al dente; reserve 1 cup of pasta water before draining.
2. Sauté diced onion in oil or butter in a large skillet over medium heat for 4–5 minutes until soft; add garlic and cook for 30 seconds.
3. Add steak sheets to the skillet, season with salt and pepper, and brown while chopping into bite-sized pieces.
4. Stir in balsamic vinegar, Worcestershire sauce, Dijon, hot sauce, and sugar; simmer for 1–2 minutes.
5. Pour in heavy cream, bring to a gentle simmer, and reduce for 3–5 minutes.
6. Add reserved pasta water to loosen the sauce if it becomes too thick.
7. Fold in the cooked rigatoni and toss until well coated.
8. Top with provolone slices and panko, drizzle with a little oil, and bake at 350°F for 10 minutes.
9. Finish under the broiler for 1–2 minutes until the cheese is bubbly and panko is golden brown.