🧀 Philly Cheesesteak Mac and Cheese
This **Philly Cheesesteak Mac and Cheese** is the ultimate comfort food mashup! Tender pasta smothered in creamy cheese sauce, loaded with juicy steak, sautéed peppers, and onions — it’s everything you love about a cheesesteak and mac & cheese in one delicious, hearty dish.
Ingredients
- Pasta: 8 oz (225g) elbow macaroni or cavatappi
- Steak & Veggies: 1 lb (450g) ribeye or sirloin, thinly sliced
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Mac & Cheese: 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar or provolone cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp smoked paprika
- 1/4 tsp mustard powder (optional)
Instructions
- Cook pasta: Boil macaroni according to package directions. Drain and set aside.
- Sear steak: In a large skillet, heat oil over high heat. Sear steak 2–3 minutes until browned. Remove and set aside.
- Cook veggies: In the same pan, sauté peppers and onions 8–10 minutes until soft. Add garlic in the last minute.
- Make cheese sauce: Melt butter in a saucepan. Whisk in flour. Gradually add milk, whisking until smooth. Simmer 3–5 minutes until thickened.
- Add cheese: Reduce heat. Stir in cheddar, Parmesan, paprika, and mustard powder until melted and creamy.
- Combine all: Add cooked pasta, steak, and veggies to the cheese sauce. Stir until well coated.
- Serve hot: Ladle into bowls and enjoy immediately!
Tip: For extra cheesiness, stir in Cheez Whiz or cream cheese. You can also bake it with a breadcrumb topping for a casserole-style finish!
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