Ultimate Philly Cheesesteak Mac
This Ultimate Philly Cheesesteak Mac recipe combines the comforting flavors of mac and cheese with the savory goodness of a Philly cheesesteak. It's a delicious and surprisingly easy-to-make dish that will quickly become a family favorite. Get ready for a flavor explosion that's both creamy and beefy!
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!
Notes
For a richer flavor, try using Gruyere, fontina, or cream cheese in the mac and cheese sauce. Add a pinch of red pepper flakes or pepper jack cheese for a spicy kick. Sautéed mushrooms can be added to the cheesesteak mixture for extra flavor. For a crispy topping, sprinkle panko breadcrumbs over the mac and cheese before melting the cheese slices and broil briefly. If the cheese sauce becomes grainy, whisk in a tablespoon of cream cheese or sour cream to smooth it out. To prevent dry mac and cheese, add a splash of milk or cream before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.