AmericanLunch

Recipe Story

origins & traditions

This indulgent American comfort food combines two beloved classics into one irresistible dish. Thinly sliced ribeye steak is seasoned and seared to perfection, then combined with sweet caramelized onions and sautéed bell peppers. The tender meat and vegetables are folded into al dente pasta coated in a velvety cheese sauce made with sharp cheddar and creamy provolone. Each bite delivers the savory, meaty goodness of a Philly cheesesteak with the comforting creaminess of homemade mac and cheese. Perfect for a hearty lunch or casual dinner, this recipe serves six and takes just 45 minutes from start to finish. The combination of textures and flavors makes this a family-favorite that satisfies even the heartiest appetites while bringing together the best of American comfort cuisine.

Instructions

step by step

0/8 done

Bring a large pot of salted water to boil. Cook 3 cups of pasta according to package directions until al dente. Drain and set aside.
While pasta cooks, slice 500g ribeye steak very thinly against the grain. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika.
Heat 2 tbsp olive oil in a large skillet over high heat. Add sliced steak in a single layer and sear for 2-3 minutes without moving. Flip and cook another 2 minutes. Remove and set aside.
In the same skillet, reduce heat to medium. Add 2 tbsp butter and sliced onions. Cook for 8-10 minutes until caramelized, stirring occasionally. Add sliced bell peppers and cook 5 minutes more.
In a saucepan over medium heat, melt 3 tbsp butter. Add 3 tbsp flour and whisk constantly for 2 minutes to create a roux. Gradually pour in 2 cups milk while whisking to prevent lumps. Cook until thickened, about 5 minutes.
Reduce heat to low. Add 2 cups shredded cheddar cheese and 1 cup shredded provolone, stirring until completely melted and smooth. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
Add the cooked pasta to the cheese sauce and toss to coat evenly. Fold in the cooked steak, caramelized onions, and peppers.
Transfer to a serving dish or individual bowls. Garnish with additional cheese if desired and serve immediately while hot.

Philly Cheesesteak Mac and Cheese

4.3 (53)

A comforting fusion of classic Philly cheesesteak and creamy mac and cheese, loaded with tender ribeye, caramelized onions, and melted provolone in a rich cheese sauce over perfectly cooked pasta.

medium

45 min

6 servings

Ingredients

0 of 14 checked

Main Ingredients

500 grams beef-steak, thinly sliced
3 cups pasta, uncooked penne or shells

Cheese Sauce

2 cups cheese-cheddar, shredded
1 cups cheese-mozzarella, shredded
2 cups milk, whole milk
3 tablespoons flour, all-purpose

Vegetables

2 pieces onions, thinly sliced
2 pieces bell-peppers, thinly sliced

Cooking Base

5 tablespoons butter, divided
2 tablespoons olive-oil

Seasonings

3 cloves garlic, minced
2 teaspoons salt, divided
2 teaspoons black-pepper, divided
1 teaspoons paprika

Chef Tips

expert advice

•For the best results, use ribeye or sirloin steak and slice it as thinly as possible - freezing the meat for 20 minutes before slicing makes this easier.

•You can substitute provolone with mozzarella or American cheese for different flavor profiles.

•Add sliced mushrooms along with the peppers for an extra vegetable boost.

•For a spicier version, include diced jalapeños or a dash of hot sauce in the cheese sauce.

•This dish is best enjoyed fresh but can be prepared in advance through step 6, then assembled and reheated before serving.

•If the sauce becomes too thick upon standing, thin it with a splash of milk.

•For a crispy top, transfer the finished dish to a baking dish, sprinkle with breadcrumbs and extra cheese, and broil for 3-4 minutes until golden.

•Pair with a simple green salad to balance the richness of the dish.

American

👍 Beginner Friendly

1h 5measy