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- 8 oz elbow macaroni - 1 cup sliced ribeye steak (or sirloin) - 1 tablespoon olive oil - 1 cup green bell pepper, diced - 1 cup onion, diced - 2 cloves garlic, minced - 1 cup beef broth - 2 cups shredded provolone cheese - 1 cup shredded cheddar cheese - ½ cup cream cheese - 1 teaspoon Worcestershire sauce - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This recipe shines with its star ingredients. The ribeye steak gives a rich flavor. Provolone and cheddar cheeses create a creamy and cheesy texture. Accurate measurements are key. Use dry measuring cups for the macaroni and cheese. A kitchen scale can help weigh the steak and cheeses. Here are some tools you might need: - Large pot for boiling pasta - Large skillet for sautéing - Saucepan for the cheese sauce - Measuring cups and spoons - A spatula for stirring These tools make cooking easier and more enjoyable. Measure carefully, and you'll achieve great results! {{ingredient_image_1}} Start by boiling a large pot of salted water. Add 8 oz of elbow macaroni. Cook it until it's al dente, which takes about 7-8 minutes. Once done, drain the pasta in a colander and set it aside. Make sure not to rinse it. This helps the cheese sauce stick better. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 cup of diced onions and 1 cup of diced green bell peppers. Sauté them for about 4-5 minutes until they soften. Next, add 1 cup of sliced ribeye steak. Cook it until it's browned, which takes about 3-4 minutes. Stir in 2 cloves of minced garlic and cook for an extra minute. Season with salt and pepper to your taste. In a separate saucepan, mix 1 cup of beef broth, ½ cup of cream cheese, 1 teaspoon of Worcestershire sauce, 2 cups of shredded provolone cheese, and 1 cup of shredded cheddar cheese. Heat it over medium heat. Stir continuously to keep the sauce smooth. If you want a different flavor, you can try using mozzarella or gouda cheese instead. Now, add the cooked macaroni to your skillet with the steak and veggies. Pour the cheese sauce over everything and stir well. If you prefer a baked version, transfer the mixture to a greased baking dish. Sprinkle some extra cheese on top. Bake in a preheated oven at 375°F for 10-15 minutes. This gives you a nice golden finish on top. Enjoy your creamy, cheesy comfort food! To avoid lumps in your cheese sauce, start with room temperature cream cheese. This helps it melt evenly. Stir constantly while heating your sauce over medium heat. If you see lumps, keep stirring. A whisk can help break them up. For different flavors, try using gouda or Monterey Jack cheese. These cheeses melt well and add a nice twist. You can also mix in some blue cheese for a stronger taste. Consider adding more seasonings. A pinch of garlic powder or onion powder adds depth. You might also try a dash of smoked paprika for a hint of smoke. Balancing savory and creamy is key. Taste your sauce and adjust as needed. If it’s too rich, add a splash of beef broth. This helps lighten it up without losing flavor. If your sauce is too thick, add a little more beef broth. Stir it in slowly until you reach your desired consistency. When to adjust salt and pepper? Always taste before adding more. If the sauce is bland, a pinch of salt can make it shine. But go easy; you can always add more, but you can’t take it out! Pro Tips Choose the Right Meat: For the best flavor, select high-quality ribeye steak, as it has the perfect balance of marbling and tenderness, enhancing the overall dish. Cook Pasta Al Dente: Make sure to cook the elbow macaroni just until al dente, as it will continue to cook slightly when mixed with the hot cheese sauce. Mix Cheeses for Depth: Combining provolone and cheddar creates a rich, complex flavor profile. Feel free to experiment with other cheeses like gouda or Monterey Jack! Garnish for Freshness: Don’t skip the fresh parsley garnish; it adds a pop of color and a hint of freshness that balances the richness of the dish. {{image_2}} You can make Philly cheesesteak mac and cheese even better. One way is to add vegetables. Try mushrooms for a rich flavor. Jalapeños give a spicy kick. Both options add great taste and texture. You can also swap the meat. Ribeye is classic, but chicken works well, too. Sausage can give a nice twist. Pick your favorite meat to change the dish's flavor. If you want a gluten-free meal, use gluten-free pasta. There are many good brands available. They cook just like regular pasta. You won't miss the gluten. For those avoiding dairy, try vegan cheese. There are tasty alternatives on the market. Look for creamy types that melt well. This way, you can enjoy the same rich taste without the dairy. Pair your dish with side items for a full meal. A fresh salad complements the creamy mac and cheese. Crusty bread is also a great choice. It soaks up the cheese sauce nicely. Add toppings for extra flavor. Crispy onions add a fun crunch. A drizzle of hot sauce can boost the spice level. These simple additions can elevate your dish. To keep your Philly cheesesteak mac and cheese fresh, use airtight containers. Glass or plastic containers work great. Store leftovers in the fridge for up to three days. Make sure it cools down first before sealing. When reheating, I suggest adding a splash of beef broth or milk. This helps keep it moist. You can use the microwave for a quick fix. Heat in short bursts of 30 seconds, stirring in between. If you prefer the oven, preheat it to 350°F (175°C) and bake for about 15-20 minutes. Cover with foil to keep it from drying out. To freeze, let the dish cool completely first. Then, transfer it to a freezer-safe container. Seal tightly to avoid freezer burn. It can last up to three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. Reheat using the methods mentioned above to keep the flavor and texture intact. A Philly cheesesteak is a sandwich. It has thin slices of steak, cheese, and onions, all in a hoagie roll. The cheesesteak mac and cheese combines those flavors into a creamy pasta dish. It has macaroni, cheese sauce, steak, and veggies. Both are delicious but serve different purposes. One is a quick meal, while the other is warm comfort food. Yes, you can. This recipe is great for meal prep. You can cook the macaroni and make the cheese sauce ahead. Store them separately in the fridge. When you’re ready to eat, just combine everything in a skillet and heat it up. You can also bake it after mixing for a bubbly finish. For the best flavor, I recommend using provolone cheese and cheddar cheese. Provolone melts well and adds creaminess. Cheddar gives a nice sharpness that balances the dish. You can mix in other cheeses too, like mozzarella or gouda, for extra flavor. This blog post covers everything you need for the perfect Philly cheesesteak mac and cheese. We discussed key ingredients, tips for cooking, and variations you can try. You learned how to store leftovers and reheat them without drying out. Remember, cooking is all about experimenting. Don't hesitate to tweak flavors or ingredients. Enjoy your creamy, cheesy creation! It’s time to share your delicious dish with friends and family. Happy cooking!

Philly Cheesesteak Mac and Cheese

A delicious fusion of classic Philly cheesesteak and creamy mac and cheese.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 8 oz elbow macaroni
  • 1 cup sliced ribeye steak (or sirloin)
  • 1 tablespoon olive oil
  • 1 cup green bell pepper, diced
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 2 cups shredded provolone cheese
  • 1 cup shredded cheddar cheese
  • 0.5 cup cream cheese
  • 1 teaspoon Worcestershire sauce
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot of salted boiling water, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium-high heat. Add the diced onions and bell peppers, and sauté for about 4-5 minutes until softened.
  • Add the sliced ribeye steak to the skillet and cook until the meat is browned (approximately 3-4 minutes). Stir in the minced garlic and cook for an additional minute. Season with salt and pepper.
  • In a separate saucepan, combine beef broth, cream cheese, Worcestershire sauce, provolone cheese, and cheddar cheese over medium heat. Stir continuously until all the cheese has melted and the sauce is smooth.
  • Add the cooked macaroni to the skillet with the steak and vegetables, then pour the cheese sauce over the mixture. Stir everything thoroughly until well combined.
  • For a baked version, transfer the mixture to a greased baking dish, sprinkle a little extra cheese on top, and bake in a preheated oven at 375°F (190°C) for 10-15 minutes until bubbly and golden on top.
  • Remove from heat, garnish with fresh parsley, and serve hot.

Notes

For a baked version, sprinkle extra cheese on top before baking.
Keyword cheesesteak, mac and cheese, pasta