Creamy Philly Cheesesteak Mac and Cheese: My Go-To Comfort (Print Version)

Creamy Philly Cheesesteak Mac and Cheese: Get the ultimate comfort food! My easy recipe blends cheesy pasta with savory steak for a family favorite. So good!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American (Fusion)
Dietary: Contains Dairy, Contains Gluten (if not GF pasta), Contains Beef

# Ingredients:

→ Steak & Veggies

01 - 1 lb thinly sliced ribeye steak
02 - 1 yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tbsp olive oil

→ Cheesy Sauce Base

06 - 16 oz elbow macaroni
07 - 1/4 cup unsalted butter
08 - 1/4 cup all-purpose flour
09 - 3 cups whole milk
10 - 4 oz cream cheese, softened
11 - 2 cups sharp cheddar cheese, freshly grated
12 - 1 cup provolone cheese, freshly grated

→ Flavor Boosters

13 - 1 tsp Worcestershire sauce
14 - 1/2 tsp Dijon mustard
15 - Salt to taste
16 - Freshly ground black pepper to taste

→ Finishing Touches

17 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, let's get that steak sizzling! Heat a large skillet or Dutch oven over medium-high heat with a drizzle of oil. Toss in your thinly sliced ribeye. Season it with a good pinch of salt and pepper. Sear it quickly until it’s browned, but don’t cook it through completely; we just want some nice color. This is where the magic starts to happen, you can almost smell that classic cheesesteak aroma already! Once browned, remove the steak from the skillet and set it aside, leaving any delicious drippings behind – those are flavor gold, my friend.
02 - Now, in that same skillet with the steak drippings (oops, almost forgot to mention those!), add your chopped yellow onion and green bell pepper. Sauté them over medium heat until they start to soften and get a little translucent, about 5-7 minutes. Oh, the smell of sautéing onions and peppers, it just makes the kitchen feel so cozy! Then, stir in the minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic; I've done that before, and it leaves a bitter taste. A little bit of sweetness from the cooked onions and peppers is what we're aiming for here.
03 - Time for the star of the show: the cheese sauce! In a separate large pot, melt the unsalted butter over medium heat. Once it's melted and bubbly, whisk in the all-purpose flour. Cook this roux for 1-2 minutes, stirring constantly, until it forms a pale, golden paste. It should smell a little nutty. This is the foundation of your creamy sauce, so take your time! Slowly, gradually, whisk in the whole milk, a little at a time, until the sauce is smooth and lump-free. Bring it to a gentle simmer, stirring constantly, and watch it thicken beautifully. I always get a little thrill at this stage, seeing it transform!
04 - Once your sauce is simmering and thickened, reduce the heat to low. Stir in the cream cheese until it's fully melted and incorporated, making the sauce extra luxurious. Then, add your grated sharp cheddar and provolone cheeses. Stir, stir, stir until all the cheese is gloriously melted and smooth. This is where your Creamy Philly Cheesesteak Mac and Cheese truly gets its name! If it seems a little thick, you can add a splash more milk, but it should be wonderfully rich and velvety. Don't forget to season with a good pinch of salt and pepper, and a tiny dash of Dijon mustard and Worcestershire sauce for that extra depth of flavor!
05 - While you're making the sauce, don't forget to cook your elbow macaroni according to package directions, draining it well. I always forget to salt the water enough, so learn from my mistakes – a good pinch of salt in the pasta water makes a huge difference! Now, add the cooked macaroni to your luscious cheese sauce. Stir in the sautéed steak, onions, and bell peppers. Fold everything together gently until every bit of pasta and steak is coated in that amazing, creamy cheese sauce. It’s a beautiful sight, honestly, all those colors and textures coming together!
06 - Once everything is combined and heated through, your Creamy Philly Cheesesteak Mac and Cheese is ready! Ladle generous portions into bowls. Garnish with a sprinkle of fresh chopped parsley if you're feeling fancy – it adds a nice fresh contrast to all that richness. Take a moment to just breathe in that incredible aroma. It smells like a bustling deli and a cozy kitchen all at once! Serve it immediately, piping hot, and watch everyone dig in. This dish is seriously good, and it’s even better when shared with people you love. Enjoy every single cheesy, steak-filled bite!

# Notes:

01 - Always grate your own cheese for the sauce; pre-shredded just doesn't melt as smoothly and can make it grainy, I learned that the hard way!
02 - Leftovers keep well in an airtight container for 3-4 days in the fridge; reheat gently with a splash of milk.
03 - If ribeye is too pricey, thinly sliced sirloin can work, but it might not be as tender.
04 - A crisp side salad or roasted veggies are perfect companions to this rich dish.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - large pot
03 - whisk

# Nutrition (Per Serving):

Calories: 750 kcal
Total Fat: 45g
Total Carbohydrate: 55g
Protein: 35g

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