Imagine the creamy, cheesy goodness of mac and cheese colliding head-on with the savory, beefy, and onion-y perfection of a Philly cheesesteak. This isn’t just mac and cheese; it’s Philly Cheesesteak Mac – a flavor explosion that will have you scraping the bowl clean and begging for more, and I promise you, it’s easier to make than you think!
Ingredients
For the Mac and Cheese:
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Philly Cheesesteak:
- 1 pound thinly sliced steak (ribeye or sirloin)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
- 4 slices provolone cheese, halved
- 4 slices American cheese, halved
Optional Toppings:
- Chopped parsley, for garnish
- Hot sauce, for serving
Let’s Get Started: Preparing for Philly Perfection
Alright, friend, before we dive into the cooking process, let’s talk prep. This is especially important if you’re aiming for Quick Food Prep Meals. Having everything measured and ready to go will make the whole process smoother and faster. This also makes it easier to create Prep Dinners during the week.
First, thinly slice your steak. If you’re buying it already sliced, great! If not, pop it in the freezer for about 20 minutes to firm it up; that makes it much easier to slice thinly. Next, slice your onion and bell pepper. Shred your cheeses if you bought them in blocks – pre-shredded cheese often has cellulose added, which can affect how smoothly it melts. Finally, measure out all your spices. Trust me, a little prep goes a long way!
Step-by-Step Instructions
Mac and Cheese:
- Cook the macaroni according to package directions. Drain well and set aside.
- In the same pot (or a large saucepan), melt the butter over medium heat. Whisk in the flour until smooth. This is your roux, and it’s the base of our creamy cheese sauce! Cook for about 1-2 minutes, stirring constantly.
- Gradually whisk in the milk, making sure to get rid of any lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
- Reduce the heat to low. Stir in the salt, pepper, and garlic powder.
- Remove from heat and stir in the cheddar and Monterey Jack cheeses until melted and smooth. Make sure to remove it from the heat; otherwise, the cheese sauce can separate and become grainy.
- Add the cooked macaroni to the cheese sauce and stir to combine. Set aside.
Philly Cheesesteak:
- While the macaroni is cooking, heat the olive oil in a large skillet or griddle over medium-high heat.
- Add the sliced steak and cook, breaking it up with a spatula, until browned and cooked through. This usually takes about 5-7 minutes. Don’t overcrowd the pan; cook in batches if necessary to ensure the steak browns properly.
- Add the sliced onion and bell pepper to the skillet. Cook until softened, about 5-7 minutes. Season with salt and pepper to taste.
Putting It All Together:
- Add the cooked Philly cheesesteak mixture to the mac and cheese. Stir to combine.
- Top with the halved provolone and American cheese slices.
- Cover the pot or skillet and let it sit for a minute or two, until the cheese is melted and gooey.
- Garnish with chopped parsley, if desired. Serve hot with hot sauce on the side, if you like a little kick!
Making it Your Own: Variations & Tips
This recipe is a fantastic starting point, but don’t be afraid to experiment! Here are a few ideas to make this Philly Cheesesteak Mac truly yours:
- Cheese, Please! Try using different cheeses in your mac and cheese sauce. Gruyere, fontina, or even a little bit of cream cheese can add incredible flavor and texture.
- Spice It Up: Add a pinch of red pepper flakes to the cheese sauce for a little heat. You could also use pepper jack cheese for an extra kick.
- Veggie Boost: Add some sautéed mushrooms to the Philly cheesesteak mixture for added flavor and nutrition.
- Breadcrumbs: For a crispy topping, sprinkle panko breadcrumbs over the mac and cheese before melting the cheese slices. You can even broil it for a minute or two to get the breadcrumbs golden brown.
- Keto-Friendly? While this specific recipe is definitely not keto, you can enjoy the delicious flavors of a Cheesesteak Roll or Philly Cheesesteak Rolls to stay on track! Or go for a Philly Cheesesteak Bowls!
Serving Suggestions: More Than Just a Meal
This Philly Cheesesteak Mac is a meal on its own, but if you want to round it out, consider serving it with a simple side salad or some steamed vegetables. It’s also great as a party dish! Serve it in a large casserole dish or individual ramekins for easy serving. If you are looking for Easy Meals For Single Man this is definitely a great option for you or to make for a party!
Why This Recipe Works for Your Lifestyle
Beyond being incredibly delicious, this Philly Cheesesteak Mac recipe is versatile enough to fit various lifestyles. For those focused on Meals For Lean Muscle, you can adjust the protein content by adding more steak or using leaner cuts of beef. You can also control the portion size to align with your dietary needs. For quick weeknight dinners, the recipe can be prepped in advance, making it a convenient choice for busy schedules. It’s also great comfort food, and the variations allow you to tailor it to your personal preferences.
Alternatives and Similar Recipes
If you love mac and cheese with a twist, check out these other delicious variations:
Why not try a Honey Garlic Chicken Mac, or a Bbq Chicken Mac? Or if you just want to stick to the original then try this recipe for Philly Cheese Steak!
Troubleshooting & Common Mistakes
Let’s be real, sometimes things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:
- Grainy Cheese Sauce: This usually happens when the cheese is heated too quickly or at too high a temperature. To prevent this, remove the sauce from the heat before adding the cheese and stir constantly until melted. If your sauce does become grainy, try whisking in a tablespoon of cream cheese or sour cream to smooth it out.
- Dry Mac and Cheese: This can happen if the mac and cheese sits for too long or if you use too much pasta. To fix it, add a splash of milk or cream before serving.
- Steak is Tough: Make sure you’re using a tender cut of steak and slicing it thinly. Don’t overcook the steak, as it will become tough and chewy.
Remember, cooking is all about experimentation and learning from your mistakes. Don’t be afraid to try new things and have fun in the kitchen!
Final Thoughts: Your Philly Cheesesteak Mac Masterpiece Awaits!
So, there you have it! A Philly Cheesesteak Mac recipe that’s sure to become a family favorite. With a little prep and some careful cooking, you can create a dish that’s both incredibly delicious and surprisingly easy to make. Grab your ingredients, put on some music, and get ready to create a culinary masterpiece. You’ve got this!
What kind of steak is best to use for the Philly Cheesesteak Mac?
The recipe recommends using thinly sliced steak, either ribeye or sirloin.
How do I prevent the cheese sauce from becoming grainy?
To prevent a grainy cheese sauce, remove the sauce from the heat before adding the cheese and stir constantly until melted. Avoid heating the cheese too quickly or at too high a temperature.
What can I add to the Philly Cheesesteak Mac for a crispy topping?
For a crispy topping, you can sprinkle panko breadcrumbs over the mac and cheese before melting the cheese slices. You can even broil it for a minute or two to get the breadcrumbs golden brown.
What can I serve with the Philly Cheesesteak Mac to make it a complete meal?
The Philly Cheesesteak Mac is a meal on its own, but you can round it out with a simple side salad or some steamed vegetables.
Ultimate Philly Cheesesteak Mac
Equipment
- Large pot
- Large saucepan
- Whisk
- Spatula
- Large skillet or griddle
- Measuring cups and spoons
- Knife
- Cutting board
- Colander
- Pot with lid
Ingredients
- 1 pound elbow macaroni
- ½ cup butter
- ½ cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 pound thinly sliced steak ribeye or sirloin
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
- 4 slices provolone cheese, halved
- 4 slices American cheese, halved
- Chopped parsley, for garnish optional
- Hot sauce, for serving optional
Instructions
- Cook the macaroni according to package directions. Drain well and set aside.
- In the same pot (or a large saucepan), melt the butter over medium heat. Whisk in the flour until smooth. Cook for about 1-2 minutes, stirring constantly.
- Gradually whisk in the milk, making sure to get rid of any lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
- Reduce the heat to low. Stir in the salt, pepper, and garlic powder.
- Remove from heat and stir in the cheddar and Monterey Jack cheeses until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine. Set aside.
- While the macaroni is cooking, heat the olive oil in a large skillet or griddle over medium-high heat.
- Add the sliced steak and cook, breaking it up with a spatula, until browned and cooked through. This usually takes about 5-7 minutes. Don’t overcrowd the pan; cook in batches if necessary to ensure the steak browns properly.
- Add the sliced onion and bell pepper to the skillet. Cook until softened, about 5-7 minutes. Season with salt and pepper to taste.
- Add the cooked Philly cheesesteak mixture to the mac and cheese. Stir to combine.
- Top with the halved provolone and American cheese slices.
- Cover the pot or skillet and let it sit for a minute or two, until the cheese is melted and gooey.
- Garnish with chopped parsley, if desired. Serve hot with hot sauce on the side, if you like a little kick!
