Okay, get ready for this! You know how much I love a good mac and cheese, and don’t even get me STARTED on my love for a classic Philly cheesesteak. Well, I’ve been playing around in the kitchen to bring those two titans together, and let me tell you, this Philly Cheesesteak Mac & Cheese is pure genius. It’s the ultimate comfort food mashup, packed with all the savory, cheesy goodness you’d expect, but taken up a notch with that iconic beef and veggie topping. Honestly, it’s a game-changer when you want something hearty and totally satisfying.
Why You’ll Love This Philly Cheesesteak Mac & Cheese
Trust me, this isn’t just another mac and cheese. Here’s why you’ll be making this Philly Cheesesteak Mac & Cheese again and again:
- Explosion of Flavor: Juicy beef, sweet onions, tender peppers, all piled onto creamy, cheesy pasta. Wow!
- Super Easy: Honestly, it comes together faster than you think. Perfect for busy weeknights!
- Ultimate Comfort: It hits all the right spots – cheesy, hearty, and totally satisfying.
- Two Favorites in One: You get your cheesesteak craving and your mac and cheese craving met all at once. Genius, right?
Gather Your Ingredients for the Ultimate Philly Cheesesteak Mac & Cheese
Alright, let’s get our game faces on, because the ingredients for this incredible Philly Cheesesteak Mac & Cheese are key! I’ve broken them down so it’s super clear what you need for both that dreamy mac and cheese base and the killer cheesesteak topping. Grab your aprons!
For the Creamy Mac and Cheese:
- 1 pound elbow macaroni (or any short pasta you love!)
- 4 tablespoons butter (the real stuff, we’re talking flavor here!)
- 1/4 cup all-purpose flour
- 3 cups milk (whole milk makes it extra rich, but any kind works!)
- 1 teaspoon salt (don’t skimp!)
- 1/2 teaspoon black pepper (freshly ground is best)
- 2 cups shredded sharp cheddar cheese (for that classic tang)
- 1 cup shredded provolone cheese (for that melty stretch)
For the Flavor-Packed Cheesesteak Topping:
- 1 pound thinly sliced beef sirloin or ribeye (you want it to cook fast!)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced (yellow or white is perfect)
- 1 green bell pepper, thinly sliced (adds that pop of color and freshness)
- 2 cloves garlic, minced (because garlic makes everything better)
- 1/2 teaspoon Worcestershire sauce (just a splash for depth)
Step-by-Step Guide to Making Philly Cheesesteak Mac & Cheese
Alright, let’s get this party started! This is where the magic happens, turning simple ingredients into that legendary Philly Cheesesteak Mac & Cheese. Don’t get intimidated, it’s totally doable and oh-so-worth-it. We’ll tackle the creamy base first, then whip up that delicious topping. You’ve got this!
Prepare the Creamy Macaroni Base
First things first, get your pasta cooking! Follow the package directions for your elbow macaroni – we want it perfectly al dente, not mushy. While that’s bubbling away, grab a large pot and melt your butter over medium heat. Whisk in the flour and let it cook for just about a minute. This is our little roux secret! Slowly, and I mean *slowly*, whisk in the milk until it’s all smooth. Keep stirring, and let it bubble gently until the sauce thickens up nicely, usually around 5 minutes. Take it off the heat, then stir in your salt, pepper, and both the cheddar and provolone cheeses until they’re completely melted and glorious. Toss in your drained pasta, give it a good stir, and set this creamy goodness aside for a sec.
Cook the Flavorful Cheesesteak Topping
Now for the star of the show! Grab your big skillet and heat up that olive oil over medium-high heat. Add your thinly sliced beef. Seriously, don’t overcrowd the pan, or you’ll end up steaming the meat instead of searing it – cook in batches if you need to! Brown that beef up good, then scoop it out and set it aside. Toss your sliced onions and green bell pepper into the same pan. Cook ’em until they’re nice and soft, usually about 5 to 7 minutes. Now, add your minced garlic and that splash of Worcestershire sauce. Stir for another minute until you can smell all those amazing aromas. Pop that cooked beef back into the skillet with the veggies and give it a darn good stir. You can check out my garlic butter beef recipe for more ideas on beef prep too!
Combine and Serve Your Philly Cheesesteak Mac & Cheese
The moment we’ve all been waiting for! Spoon that glorious, savory cheesesteak mixture right over your creamy mac and cheese. Give it a gentle toss if you like, or just pile it high. Serve it up piping hot, and get ready for the compliments. This Philly Cheesesteak Mac & Cheese is pure comfort on a plate!
Tips for Perfect Philly Cheesesteak Mac & Cheese
You wanna make the absolute BEST Philly Cheesesteak Mac & Cheese? I’ve got a few little tricks up my sleeve that make all the difference. Forget those bland, boring versions; we’re going for flavor fireworks here! First off, don’t skimp on the cheese – sharp cheddar and melty provolone are non-negotiable for that gooey, delicious pull. Also, when you’re cooking the beef for the topping, make sure your pan is nice and hot! Nobody wants steamed beef; we’re aiming for those slightly crispy, browned edges. For more awesome beef ideas, check out my keto Philly cheesesteak rolls – they’re fantastic!
Ingredient Notes and Substitutions
When you’re whipping up this amazing Philly Cheesesteak Mac & Cheese, the ingredients really matter! For the beef, sirloin or ribeye are tops because they’re tender and cook up fast when sliced thin. If you can’t find those, thinly sliced flank steak can work, but you might want to tenderize it a bit first. And the cheese? Sharp cheddar gives it that classic kick, while provolone is a must for that authentic, gooey stretch! If you’re looking to make this gluten-free, just use your favorite GF pasta – they’re getting so good these days! And for dairy-free, there are some decent melty cheeses out there now, though the texture might be a little different. You can also totally sneak in some sliced mushrooms with the onions and peppers for extra yumminess!
Frequently Asked Questions About Philly Cheesesteak Mac & Cheese
Got questions about whipping up this glorious Philly Cheesesteak Mac & Cheese? I’ve got you covered! This dish is pretty foolproof, but a few little tips never hurt, right?
Can I make this ahead of time?
You absolutely can! The mac and cheese base can be made a day or two in advance and stored in the fridge. The cheesesteak topping is best made fresh because the beef can get a little dry if reheated too many times. Just make the mac and cheese, cool it, store separately, and then reheat the mac and top with freshly made cheesesteak goodness. Easy peasy!
What kind of cheese is best for mac and cheese?
For this Philly Cheesesteak Mac & Cheese, I really love a combo of sharp cheddar and provolone. The cheddar gives it that classic, tangy mac and cheese flavor, and provolone just melts like a dream and gives it that authentic cheesesteak vibe. But hey, feel free to experiment! Monterey Jack or a good gruyere can also be delicious in a mac and cheese.
How do I prevent my cheese sauce from becoming greasy?
The key is to not overheat the sauce once the cheese is melted! Make sure you take the pot off the heat *before* you stir in the cheese. Stir gently until it’s just melted and smooth. If you get it too hot, the fat in the cheese can separate, leading to that greasy texture. Also, shredding your own cheese from a block usually works better than pre-shredded, which sometimes has anti-caking agents that can affect melting.
Looking for more weeknight dinner ideas? You can find loads of inspiration over on my dinner category page!
Nutritional Information
Just a heads-up, all the nutritional info for this amazing Philly Cheesesteak Mac & Cheese is an estimate. It can totally change depending on the exact brands you use and how you slice that beef! We’re looking at roughly around 650-750 calories per serving, with about 35-45 grams of protein and a good chunk of carbs from that yummy pasta. Everything in moderation, right?
Share Your Philly Cheesesteak Mac & Cheese Creations!
Okay, now it’s YOUR turn! I’m dying to see your incredible Philly Cheesesteak Mac & Cheese creations. Did you add mushrooms? Did you go spicy? Leave a comment below and tell me all about it, or even better, tag me in your photos on social media! Sharing is caring, especially when it comes to delicious food. You can also learn more about my kitchen adventures over on my About Me page!
Philly Cheesesteak Mac & Cheese
Ingredients
Equipment
Method
- Cook the macaroni according to package directions. Drain and set aside.
- In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring, until the sauce thickens, about 5 minutes.
- Remove from heat. Stir in the salt, pepper, cheddar cheese, and provolone cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned. Remove beef from skillet and set aside.
- Add the sliced onion and bell pepper to the same skillet. Cook until softened, about 5-7 minutes.
- Add the minced garlic and Worcestershire sauce to the skillet. Cook for 1 minute more until fragrant.
- Return the cooked beef to the skillet with the vegetables. Stir to combine.
- Spoon the cheesesteak mixture over the mac and cheese. Serve immediately.