Loaded Philly Cheesesteak Mac (Printable Version)
Creamy macaroni with steak, peppers, onions, and melty cheese in every comforting bite.
# What You'll Need:
→ Steak & Vegetables
01 -
450 g ribeye steak or sirloin, thinly sliced
02 -
1 green bell pepper, thinly sliced
03 -
1 small onion, thinly sliced
04 -
15 ml olive oil
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Mac & Cheese
07 -
340 g elbow macaroni or preferred pasta
08 -
28 g butter
09 -
16 g all-purpose flour
10 -
480 ml whole milk
11 -
100 g shredded provolone cheese
12 -
100 g shredded cheddar cheese
13 -
2.5 ml garlic powder
14 -
Salt, to taste
15 -
Black pepper, to taste
16 -
Chopped parsley or chives, for garnish (optional)
# Steps To Follow:
01 -
Boil macaroni in well-salted water until al dente. Drain thoroughly and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Sauté the sliced onion and green bell pepper until softened and lightly caramelized, approximately 5 to 6 minutes. Add steak slices, season with salt and black pepper, and cook just until browned. Remove the steak and vegetables from the skillet and set aside.
03 -
In the same skillet or in a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and bring to a gentle simmer. Stir in garlic powder, salt, and black pepper. Add shredded provolone and cheddar, mixing until cheese is fully melted and sauce is smooth.
04 -
Incorporate the drained pasta into the cheese sauce, then fold in the cooked steak and vegetables mixture, ensuring all components are evenly coated.
05 -
Optionally, transfer mixture to an oven-safe skillet or dish. Sprinkle with extra shredded cheese and broil for 2 to 3 minutes until the top is golden and bubbling.
06 -
Garnish with chopped parsley or chives as desired. Serve immediately while hot and creamy.
# Notes and Tips:
01 -
For more pronounced flavour, briefly marinate steak with a dash of Worcestershire sauce before cooking.