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Creamy Philly Cheesesteak Mac & Cheese, a delicious and cheesy twist on a classic comfort food, is shown in this featured image.

Creamy Philly Cheesesteak Mac & Cheese

This recipe combines the comforting classic of mac and cheese with the savory flavors of a Philly cheesesteak. It features a rich cheese sauce with sharp cheddar, Gruyere, provolone, and cream cheese, along with thinly sliced ribeye steak, sautéed peppers and onions, all tossed with perfectly cooked elbow macaroni.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound thinly sliced ribeye steak
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyere cheese, shredded
  • 4 ounces provolone cheese, shredded
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 pound elbow macaroni
  • Chopped parsley for garnish optional

Equipment

  • large skillet
  • Large saucepan
  • whisk
  • colander
  • 9x13 inch baking dish (optional)
  • cutting board
  • knife

Method
 

  1. Heat olive oil in a large skillet over high heat.
  2. Season the steak with salt and pepper.
  3. Sear the steak in batches for 1-2 minutes per side, until browned. Remove from skillet and set aside. Roughly chop the steak once cooled enough to handle.
  4. In the same skillet, heat olive oil over medium heat.
  5. Add the onions and bell peppers and cook until softened, about 8-10 minutes. Season with salt and pepper to taste. Set aside.
  6. Cook the elbow macaroni according to package directions, until al dente. Drain and set aside.
  7. In a large saucepan, melt the butter over medium heat.
  8. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (a roux).
  9. Gradually whisk in the milk and heavy cream, making sure to dissolve any lumps.
  10. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, until the sauce has thickened slightly.
  11. Remove the saucepan from the heat and stir in the cheddar cheese, Gruyere cheese, provolone cheese, and cream cheese until melted and smooth.
  12. Season with salt, pepper, and nutmeg.
  13. Add the cooked pasta, beef, and vegetables to the cheese sauce and stir to combine.
  14. Pour the mixture into a greased 9x13 inch baking dish (optional, but helps to further meld flavors).
  15. If baking, preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until bubbly and lightly browned on top.
  16. Let stand for a few minutes before serving. Garnish with chopped parsley, if desired.

Notes

For best results, use high-quality cheeses and don't overcook the pasta. Pre-cooking the beef is crucial for a tender result. Baking the mac and cheese is optional but enhances the flavor and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.