Philly Cheesesteak Pasta

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• 2 teaspoons olive oil
• 1 pound ground beef (I use 90% lean)
• 8 ounces mushrooms (sliced)
• 1 each green bell pepper (diced)
• 1 each onion (chopped)
• 2 teaspoons garlic (minced)
• As Needed salt
• As Needed Black pepper
• 10 ounces rigatoni pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk (whole milk makes the creamiest sauce)
• 1 cup provolone cheese (diced or shredded)
• 2 tablespoons chopped parsley

1. Cook the pasta in salted water according to package directions.
2. Heat the olive oil in a large pan over medium high heat. Add the beef and season to taste with salt and pepper.
3. Cook for 4-5 minutes, breaking up the meat with a spatula.
4. 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.
5. Melt the butter in a saucepan over medium heat.
6. Whisk in the flour and cook for 1 minute.
7. Slowly whisk in the milk. Whisk until the sauce has thickened, 4-6 minutes.
8. Remove the sauce from the heat and whisk in the cheese; stir until melted and the sauce is smooth. Season with salt and pepper.
9. Drain the pasta and toss with the cheese sauce. Add half of the beef mixture to the pasta and stir to combine.
10. Place the other half of the meat mixture on top of the pasta. Sprinkle with parsley and serve.