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Philly Cheese Steak Mac and Cheese

Philly Cheese Steak Mac and Cheese Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 652
Ingredients Method Notes

Ingredients
  

  • 1 lb ribeye or sirloin steak
  • 2 tbsp butter, divided
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 8 oz provolone cheese, shredded
  • 4 oz American cheese, torn into small pieces
  • 12 oz elbow macaroni or cavatappi
  • Kosher salt and black pepper
  • 1 tbsp vegetable oil

Method
 

  1. Season the steak with salt and pepper, rub with oil, and sear in a large skillet over high heat for 3 to 4 minutes per side. Transfer to a cutting board to rest.
  2. Reduce heat to medium, add 1 tbsp butter, and cook the onion and bell pepper with a pinch of salt for 8 to 10 minutes until softened and golden.
  3. Stir in garlic, then add the remaining 1 tbsp butter and the flour. Cook 1 minute, whisk in the milk and broth, and simmer 3 to 4 minutes until thickened.
  4. Off the heat, stir in Worcestershire, mustard, and the cheeses a handful at a time until smooth.
  5. Meanwhile, cook pasta in salted boiling water until al dente. Drain well.
  6. Slice the steak against the grain, then fold the steak, its juices, and the pasta into the cheese sauce. Serve immediately.

Notes

The sauce will tighten up as it sits, so if you need to hold it a few minutes, stir in a splash of warm milk right before serving. Slicing the steak while it is still a little warm helps it soak up the sauce better than cold steak straight from the fridge.