This Creamy Philly Cheesesteak Mac and Cheese is the ultimate comfort food mashup, combining the savory flavors of a classic cheesesteak sandwich with rich, gooey macaroni and cheese. Loaded with tender slices of sirloin, sautéed peppers, onions, and mushrooms, it’s a hearty meal that hits every craving.
With a velvety provolone cheese sauce coating every shell and bite of steak, this dish is a satisfying dinner that feels indulgent and special.
Recipe Details
- Flavor Profile: Savory steak and caramelized vegetables are the stars here, elevated by a rich, creamy provolone sauce that mimics the iconic sandwich flavor.
- Texture: Tender pasta shells and juicy steak strips are enveloped in a thick, smooth cheese sauce, with soft bites of peppers and mushrooms.
- Time: 15 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves boiling pasta, searing meat, and making a simple cheese sauce.
What You’ll Need
To make this recipe, you will need a large pot to boil the pasta shells and a large skillet (cast iron works well) to sear the steak and build the sauce. A whisk is essential for making the roux-based cheese sauce smooth. The ingredients rely on premium sirloin steak, fresh veggies like bell peppers and mushrooms, and plenty of shredded provolone for that authentic Philly taste.
Ingredient Notes
- Pasta – Small shells are perfect for catching the creamy cheese sauce and bits of onion inside the cup shape.
- Sirloin Steak – Use 1 pound of sirloin, sliced thin against the grain. Sirloin is tender and flavorful, cooking quickly without becoming tough.
- Provolone Cheese – Shredded provolone provides the classic cheesesteak melt and a mild, savory flavor.
- Vegetables – A mix of diced green bell pepper, yellow onion, and sliced white mushrooms adds crunch, sweetness, and earthiness to the dish.
- Half and Half & Whole Milk – Using a combination creates a sauce that is rich and creamy without being overly heavy.
- Butter & Flour – These create the roux, which thickens the milk mixture into a proper sauce that clings to the pasta.
- Garlic – Minced garlic adds aromatic depth to the vegetable sauté.
Add-ins and Substitutions
- Cheese – If you prefer a sharper flavor, swap half of the provolone for white cheddar. For a creamier melt, use American cheese.
- Steak – Ribeye is another excellent (though pricier) option for the steak. In a pinch, ground beef works for a “chopped cheese” style mac.
- Vegetables – Feel free to omit the mushrooms if you aren’t a fan, or add diced red peppers for color.
How to Make Creamy Philly Cheesesteak Mac and Cheese
- Cook Pasta: Cook the small shells in a pot of boiling salted water according to the package instructions until al dente. Drain and set aside.
- Sear Steak: While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. When it is smoking hot, add the thinly sliced sirloin. Cook for about 5 minutes or until browned and cooked through. Remove the meat from the skillet and transfer to a plate; tent loosely with foil to keep warm. Drain any excess grease from the skillet, though there is no need to wipe it clean (the brown bits add flavor!).
- Sauté Veggies: Melt the unsalted butter in the same skillet over medium heat. Add the diced peppers, sliced mushrooms, diced onion, and minced garlic. Season with the salt and pepper. Cook until the vegetables are soft and fragrant, about 5 minutes.
- Make the Roux: Sprinkle the flour over the vegetables and whisk or stir constantly for 1 minute to cook out the raw flour taste.
- Build Sauce: Slowly whisk in the half and half and the whole milk. Bring the mixture to a simmer, stirring constantly, until it thickens slightly.
- Melt Cheese: Lower the heat. Stir in the shredded provolone cheese and stir until completely melted and smooth.
- Combine: Add the cooked pasta shells to the cheese sauce and toss to coat. Finally, stir in the cooked sirloin and any accumulated juices from the plate.
- Serve: Serve warm and enjoy!
Pro Tip: To slice the sirloin very thinly, freeze the steak for about 20-30 minutes before cutting. This firms up the meat, allowing you to get those paper-thin slices that are characteristic of a great cheesesteak.
Recipe Tips
- Don’t Overcook Steak: Sirloin cooks fast. Sear it quickly and remove it from the heat so it stays tender. It will warm back up when added to the sauce.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your cheese sauce grainy. Grating a block of provolone yourself ensures a silky smooth melt.
- Sauce Consistency: If the sauce gets too thick after adding the cheese, splash in a little extra milk or reserved pasta water to loosen it up.
FAQs
- Can I use Cheez Whiz? For an ultra-traditional Philly vibe, you can stir in a couple of tablespoons of Cheez Whiz, but the provolone sauce offers a more sophisticated flavor.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I use chicken? Yes! Thinly sliced chicken breast makes a delicious “Chicken Philly” mac and cheese.
Serving Suggestions
- Bread: A side of toasted baguette or garlic bread fits the sandwich theme perfectly.
- Salad: A crisp green salad with vinaigrette cuts through the richness of the cheese and beef.
- Condiments: Serve with a bottle of hot sauce or ketchup on the table for those who like to customize their cheesesteak.
Make This Recipe in Advance
- Prep: You can slice the steak and chop the vegetables a day in advance. Store them in the fridge.
- Reheating: Creamy pasta reheats best on the stove with a splash of milk to bring the sauce back together. The microwave works too, but stir frequently.
Creamy Philly Cheesesteak Mac and Cheese
- Total Time: 35 minutes
- Yield: 4-6 Servings 1x
Description
This Creamy Philly Cheesesteak Mac and Cheese is the ultimate comfort food mashup, combining the savory flavors of a classic cheesesteak sandwich with rich, gooey macaroni and cheese. Loaded with tender slices of sirloin, sautéed peppers, onions, and mushrooms, it’s a hearty meal that hits every craving. With a velvety Provolone cheese sauce coating every shell and bite of steak, this dish is a satisfying dinner that feels indulgent and special.
Ingredients
The Mac & Steak
- 2 cups uncooked small pasta shells
- 1 pound sirloin steak, sliced very thin against the grain
- 1 tablespoon vegetable oil
- Salt and pepper (for seasoning steak)
The Veggies & Sauce
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 cup whole milk
- 2 cups shredded Provolone cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Cook Pasta
Boil the pasta shells in salted water according to package directions until al dente. Drain and set aside.
Sear Steak
Heat the vegetable oil in a large skillet over medium-high heat. When smoking hot, add the thinly sliced sirloin.
Cook
Sear for about 5 minutes until browned and cooked through. Remove steak to a plate and tent with foil. Do not wipe the pan keep the drippings for flavor!
Sauté Veggies
Reduce heat to medium. Melt the butter in the same skillet. Add the diced onion, green pepper, sliced mushrooms, and minced garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Cook
Sauté for 5 minutes until vegetables are soft and aromatic.
Make Roux
Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook off the raw flour taste.
Build Sauce
Slowly whisk in the half-and-half and whole milk. Bring to a simmer, stirring constantly, until the liquid thickens slightly.
Melt Cheese
Lower the heat. Stir in the shredded Provolone cheese until completely melted and the sauce is smooth.
Combine
Add the cooked pasta shells and the seared steak (along with any juices from the plate) into the skillet. Toss well to coat everything in the cheese sauce.
Serve
Serve warm immediately.
Notes
Slicing Trick: To get the steak paper-thin (like a real cheesesteak), place the meat in the freezer for 20–30 minutes before cutting. This firms it up and makes slicing much easier.
Cheese Choice: Buy a block of Provolone and shred it yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy instead of silky.
Sauce Consistency: If the sauce becomes too thick after adding the cheese and pasta, splash in a little extra milk or warm water to loosen it to your desired creaminess.
Steak Cuts: Sirloin is great for tenderness, but Ribeye is a delicious (albeit pricier) alternative. For a budget-friendly version, you can use ground beef for a “chopped cheese” style pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 Bowl
- Calories: 620
- Sugar: 6g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
Keywords: philly cheesesteak pasta, mac and cheese recipe, steak pasta, provolone cheese sauce, one skillet meals, comfort food dinner, beef pasta recipes
