Philly Cheesesteak Mac Ultimate Comfort Food
This Philly Cheesesteak Mac recipe elevates classic macaroni and cheese with tender steak, caramelized onions, and provolone cheese. It's a savory and creamy dish that combines the best of both worlds for an irresistible flavor explosion.
Equipment
- Large pot
- Colander
- Large skillet
- Large saucepan
- Whisk
- 9x13 inch baking dish (optional)
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
Ingredients
- 1 pound elbow macaroni
- 1 pound ribeye steak, thinly sliced
- 1 large onion, sliced
- 1 bell pepper, sliced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 4 ounces cream cheese, softened
- 8 ounces provolone cheese, shredded
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
Instructions
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- Thinly slice the ribeye steak against the grain. Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions and bell peppers and cook until softened and caramelized, about 8-10 minutes. Remove from the skillet and set aside.
- In the same skillet, add the seasoned steak and cook until browned and cooked through, about 5-7 minutes. Be careful not to overcrowd the pan.
- Melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Reduce heat to low. Stir in the cream cheese, provolone cheese, and Worcestershire sauce until melted and smooth. Season with salt and pepper to taste.
- Add the cooked macaroni, steak, onions, and bell peppers to the cheese sauce. Stir until well combined.
- For an extra layer of deliciousness, pour the mixture into a greased 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until bubbly and heated through. This step is optional.
Notes
For a richer sauce, use half-and-half or heavy cream instead of milk. You can substitute the ribeye steak with sirloin or flank steak. If you don't have provolone, mozzarella or white cheddar can be substituted. Add a sprinkle of crispy fried onions on top for added texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.