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