Perfect Philly Cheesesteak Mac
This recipe combines the comforting flavors of mac and cheese with the savory taste of a Philly cheesesteak. It features creamy, cheesy pasta, tender slices of seasoned steak, and caramelized onions and peppers for a flavorful and satisfying meal that's surprisingly simple to make.
Equipment
- Large pot
- Colander
- Large saucepan
- Whisk
- Spatula
- Large skillet or griddle
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 pound elbow macaroni
- 6 tablespoons butter
- ½ cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound thinly sliced steak ribeye or sirloin
- 1 large onion, thinly sliced
- 1 bell pepper green or any color
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- Optional: Provolone cheese slices
Instructions
- Cook the elbow macaroni according to package directions. Drain well and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk, making sure to smooth out any lumps.
- Continue to cook, stirring occasionally, until the sauce thickens slightly (about 5-7 minutes).
- Remove from heat and stir in the cheddar cheese and Monterey Jack cheese until melted and smooth.
- Season with salt and pepper.
- Heat the olive oil in a large skillet or griddle over medium-high heat.
- Add the thinly sliced steak and cook, breaking it up with a spatula, until browned and cooked through (about 5-7 minutes).
- Add the sliced onion and bell pepper to the skillet and cook until softened and slightly caramelized (about 8-10 minutes).
- Season with garlic powder, onion powder, salt, and pepper.
- Optional: If you want extra cheesiness, lay provolone cheese slices over the steak and veggies during the last minute of cooking and let them melt.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Pour the Philly cheesesteak mixture over the mac and cheese and gently stir to distribute evenly.
- Serve immediately.
Notes
Don't overcook the pasta; cook it al dente. Grate your own cheese for a creamier sauce. Customize your veggies by adding mushrooms, jalapeños, or banana peppers. Add a pinch of red pepper flakes for a spicy kick. For extra creaminess, mix in cream cheese or sour cream into the cheese sauce. Top with buttered breadcrumbs and bake for a crispy topping. Experiment with different cheeses like Gruyere, pepper jack, or smoked gouda. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave with a splash of milk or in the oven at 350°F (175°C) until heated through.