Philly Cheesesteak Macaroni and Cheese
Get ready to savor comfort food at its finest with this Philly Cheesesteak Macaroni and Cheese recipe, a decadent fusion of two iconic dishes! Tender slices of ribeye steak, sautéed onions, and green bell peppers bring the beloved flavors of a classic Philly cheesesteak to life, perfectly complemented by creamy, velvety cheese sauce made with sharp cheddar and provolone. Tossed with al dente elbow macaroni, this hearty dish offers the ultimate balance of savory, cheesy goodness with a touch of paprika for extra warmth. Ready in just 50 minutes, this crowd-pleasing meal is perfect for weeknight dinners or indulgent gatherings. Don’t forget to sprinkle on extra cheese or fresh parsley for a picture-perfect finish!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 1 pound ribeye steak or sirloin (thinly sliced)
- 2 tablespoons olive oil
- 1 medium yellow onion (thinly sliced)
- 1 medium green bell pepper (thinly sliced)
- 2 cloves garlic (minced)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- 2 cups provolone cheese (shredded or sliced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced steak, season with a pinch of salt and black pepper, and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the sliced onion, green bell pepper, and minced garlic until softened and fragrant, about 5-6 minutes. Remove from the skillet and set aside with the cooked steak.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream. Cook, stirring frequently, until the mixture thickens, about 5-6 minutes.
Lower the heat and stir in the shredded cheddar cheese and provolone cheese. Continue stirring until the cheese has melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Fold in the cooked steak, sautéed onion, and green bell pepper into the macaroni and cheese. Mix gently to combine.
Serve hot, optionally garnished with additional shredded cheese or chopped parsley for presentation.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 703 mg | 54% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
