Philly Cheesesteak Mac and Cheese
In just 25 minutes you can be devouring this incredible one pot recipe. If you like Philly cheesesteaks you are going to go nuts over this cheesy Philly Cheesesteak Mac and Cheese, loaded with roast beef, cheese and pasta.
With a picky family including a 4 year old; mac and cheese is a 5 star meal around here. How can it not be? There are so many possibilities. We have come so far from the blue box. I have had Philly Cheesesteaks on the brain and when dinner time came it was the perfect opportunity for a dinner fusion.
This one skillet meal starts with pasta cooked in butter and milk to create a soft and tender macaroni. Provolone and Parmesan cheeses give this sauce the perfect cheesy goodness and a full pound of ground beef makes this the beefiest mac and cheese. I love my cheesesteaks loaded with peppers so we added roasted red peppers and peperoncini to really pump up the flavor.
Chad and I both are nuts for this recipe. It goes from start to finish in just 25 minutes and all in one pot. It is certain to be on our table again.
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Helpful Tips to make Philly Cheesesteak Mac and Cheese:
- If you prefer caramelized onions, add 1 large sliced onion and 2 tablespoons olive oil to a skillet over medium heat and cook until caramelized, stirring occasionally. Cook time approximately 30-40 minutes.
What you will need to make Philly Cheesesteak Mac and Cheese:
- A large skillet – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite mac and cheese recipes:
Yield: 8
Philly Cheesesteak Mac and Cheese
In just 25 minutes you can be devouring this incredible one pot recipe. If you like Philly cheesesteaks you are going to go nuts over this cheesy Philly Cheesesteak Mac and Cheese, loaded with roast beef, cheese and pasta.
Ingredients
- 1/4 cup (4 Tbsp) unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3 1/2 cups + 2 Tbsp whole milk (divided)
- 8 ounces dried elbow pasta
- 1 pound thick cut deli roast beef, chopped
- 12 ounces provolone cheese, shredded (divided)
- 4 ounces Parmesan cheese, shredded
- 2 tablespoons all-purpose flour
Optional
- 1 (12 ounce jar) roasted red peppers, drained and chopped
- 1/2 cup chopped peperoncini or sliced banana peppers
- caramelized onions
- fresh parsley, chopped (garnish)
Instructions
- In a large skillet over medium high; add butter, salt and pepper. Stir to combine. Add 3 1/2 cups of milk, then cover.
- Once milk starts bubbling add pasta. Allow to bubble for 4-5 minutes, until pasta is almost cooked though, stirring occasionally.
- Meanwhile, chop peppers into bite size pieces. Set aside. Chop beef into bite size pieces. Set aside.
- Add beef to skillet and stir to combine. Allow to bubble for 2 minutes.
- Meanwhile in a resealable jar create slurry; combine 2 tablespoons milk and 2 Tablespoons flour. Shake until well combined. Set aside.
- Preheat oven to broil (broil-high).
- Stir 8 ounces provolone cheese and Parmesan cheese into skillet. Add slurry. Stir to combine. Add peppers (optional). Stir to combine. If mac and cheese is too thick, add a splash of milk and stir, repeat until it is loosened up. *cheese sauce with thicken as it cools
- Sprinkle with remaining 4 ounces of cheese. Place under broiler for 2-3 minutes until cheese is melted and golden browned. Top with fresh parsley.
- Serve and enjoy!
DONNA'S NOTES
- If you prefer caramelized onions, add 1 large sliced onion and 2 tablespoons olive oil to a skillet over medium heat and cook until caramelized, stirring occasionally. Cook time approximately 30-40 minutes.
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