Who doesn’t love the decadent blend of flavors that a Philly cheesesteak brings? Combine that with the comfort of mac and cheese, and you get a match made in creamy, cheesy heaven! This recipe merges two beloved classics into one unforgettable dish that you can whip up on any weeknight.
Ingredients
- 1 lb beef rib-eye steak, thinly sliced
- 12 oz elbow macaroni
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, sliced
- 2 cups milk
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1 cup provolone cheese, sliced
- Salt and pepper, to taste
Equipments
- Large pot
- Skillet
- Whisk
- Wooden spoon
- Colander
How to Make Philly Cheesesteak Mac and Cheese – Step By Step
Step 1:
Cook the Macaroni
Bring a large pot of salted water to a rolling boil. Add in the elbow macaroni and cook according to the package directions until al dente, usually about 8–10 minutes. Once ready, drain the macaroni using a colander and set aside. The perfectly cooked pasta will ensure a chewy texture that balances perfectly with the creamy cheese sauce.
Step 2:
Prepare the Steak
In a skillet over medium-high heat, warm the olive oil. Add the thinly sliced rib-eye steak, seasoning with salt and pepper. Sauté until the steak is browned and cooked to your liking, which typically takes 4–5 minutes. This process caramelizes the outside of the steak, enhancing its flavors and integrating the rich taste of beef into the final dish.
Step 3:
Sauté the Vegetables
Using the same skillet, add a bit more oil if needed, and toss in the diced onion and sliced green bell pepper. Cook for about 5–7 minutes until the vegetables have softened and are slightly caramelized, offering a sweet complement to the savory steak.
Step 4:
Prepare the Cheese Sauce
In a separate pot, melt the butter over medium heat. Once melted, whisk in the flour to form a roux, cooking for 1–2 minutes until it turns a light golden color. Slowly pour in the milk, whisking continuously until the mixture is smooth and begins to thicken. Then, gradually add the shredded cheddar and provolone cheese, stirring until the sauce is creamy and cheese-filled.
Step 5:
Combine All Ingredients
Fold the cooked macaroni, sautéed vegetables, and steak slices into the cheese sauce. Stir well to ensure the pasta and steak are fully coated in the creamy, cheesy mixture. Adjust seasoning with salt and pepper as necessary before serving this creamy delight hot.
How to Serve Philly Cheesesteak Mac and Cheese
Serve the Philly Cheesesteak Mac and Cheese hot, optionally garnished with fresh parsley for an added burst of color. Pair it with a crispy side salad to create a well-rounded meal that tantalizes your taste buds with contrasting textures and flavors.
Recipe Success Tips & Suggestions
To elevate your Philly Cheesesteak Mac and Cheese further, consider adding sautéed mushrooms for an earthy tone. Alternatively, try using smoked cheddar for a smoky depth of flavor. For extra protein, you can incorporate cooked bacon bits that offer a crunchy surprise in each bite.
High Protein Philly Cheesesteak Mac and Cheese: Bulk Up Your Bowl
Transform this comfort dish into a protein-packed powerhouse by using whole grain or chickpea pasta, which provides extra nutrients. Adding more steak or even a blend of cheeses can also increase the dish’s protein levels, making it an ideal meal for those focusing on muscle building.
Low-Carb Philly Cheesesteak Mac and Cheese (Without the Guilt!)
If you’re following a low-carb lifestyle, swap out the macaroni for cauliflower florets for a lighter meal. This keeps all those classic flavors intact while ensuring your carb intake stays in check. You could also consider using almond flour in place of the traditional flour for the cheese sauce to minimize carbs further.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat or in the microwave until warmed through. Add a splash of milk if needed to restore the sauce’s creamy consistency. For longer storage, you can freeze portions for up to one month.
FAQs
- Can I use a different cut of beef? Yes, sirloin or flank steak works as excellent substitutes for rib-eye.
- Is it possible to make this dish vegetarian? Absolutely! Substitute the beef with seitan or mushrooms for a meatless option.
- Can I make it ahead? Yes, prepare it a day before serving. Keep in mind the cheese sauce may thicken, so you might need to add more milk when reheating.
- What cheese works best as a substitute? Havarti or Gouda can replace cheddar for a different cheese profile that still delivers creaminess.
Conclusion: The Ultimate Comfort Fusion
If you haven’t tried Philly Cheesesteak Mac and Cheese, you are missing out on one of the most comforting and decadent dishes that seamlessly fuses two classics. It’s a versatile meal that’s perfect for cozy family dinners or potluck gatherings. Give it a try, and when you do, don’t forget to share how it turned out with your friends, or drop us a comment below. Enjoy the cheesy, flavorful goodness this crowd-pleaser brings to your table!
Philly Cheesesteak Mac and Cheese
Instructions
Steps
- Bring a large pot of salted water to a rolling boil. Add in the elbow macaroni and cook according to the package directions until al dente, usually about 8–10 minutes. Once ready, drain the macaroni using a colander and set aside. The perfectly cooked pasta will ensure a chewy texture that balances perfectly with the creamy cheese sauce.
- In a skillet over medium-high heat, warm the olive oil. Add the thinly sliced rib-eye steak, seasoning with salt and pepper. Sauté until the steak is browned and cooked to your liking, which typically takes 4–5 minutes. This process caramelizes the outside of the steak, enhancing its flavors and integrating the rich taste of beef into the final dish.
- Using the same skillet, add a bit more oil if needed, and toss in the diced onion and sliced green bell pepper. Cook for about 5–7 minutes until the vegetables have softened and are slightly caramelized, offering a sweet complement to the savory steak.
- In a separate pot, melt the butter over medium heat. Once melted, whisk in the flour to form a roux, cooking for 1–2 minutes until it turns a light golden color. Slowly pour in the milk, whisking continuously until the mixture is smooth and begins to thicken. Then, gradually add the shredded cheddar and provolone cheese, stirring until the sauce is creamy and cheese-filled.
- Fold the cooked macaroni, sautéed vegetables, and steak slices into the cheese sauce. Stir well to ensure the pasta and steak are fully coated in the creamy, cheesy mixture. Adjust seasoning with salt and pepper as necessary before serving this creamy delight hot.