I still remember the first time I tasted a Philly cheesesteak—it was on a crisp autumn day during a weekend trip to Philadelphia with my family. The city was alive with the hustle and bustle of locals and tourists, and the scent of sizzling meat and onions seemed to linger in every corner. We had spent the morning exploring historical sites, and by lunchtime, our appetites were ravenous. Guided by the recommendation of a friendly local, we found ourselves at a small, unassuming sandwich shop that boasted the “best cheesesteaks in Philly.”
The first bite was pure bliss—a symphony of tender steak, gooey provolone, and the perfect balance of peppers and onions. It was comfort food at its finest, the kind that wraps you in warmth and makes you feel at home, no matter where you are. That memory has stayed with me, and over the years, I’ve sought to recreate that same sense of comfort and satisfaction in my own kitchen.
This Philly Cheesesteak Mac and Cheese is my homage to that unforgettable experience. Combining the rich, savory flavors of a classic Philly cheesesteak with the creamy indulgence of mac and cheese, this dish is a true crowd-pleaser. The tender slices of sirloin bring a hearty, meaty depth, while the provolone cheese melts into a velvety sauce that coats each pasta shell to perfection. The addition of sautéed onions, green peppers, and mushrooms adds a touch of earthiness, rounding out the dish with layers of flavor.
Every time I make this recipe, it’s like bringing a little piece of Philadelphia into my home. My family loves it, and it’s become one of our go-to comfort meals, especially on cool, cozy evenings when we’re all gathered around the table. It’s more than just a meal—it’s a way to relive those cherished memories and create new ones with every bite.
Whether you’re a Philly cheesesteak aficionado or simply looking for a new twist on classic mac and cheese, this dish is sure to satisfy. It’s the kind of recipe that brings people together, sparking conversation and shared enjoyment around the dinner table. I hope it brings as much joy to your family as it does to mine.
How to Make Philly Cheesesteak Mac and Cheese
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Ingredients
- 2 cups uncooked small pasta shells
- 1 tablespoon oil
- Salt and black pepper to taste
- 1 pound thinly sliced sirloin
- 3 tablespoons butter
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 8 ounces white mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 cup whole milk
- 2 cups shredded provolone cheese
Directions
- Cook the pasta shells according to the package instructions. Drain well and set aside.
- Heat oil in a large skillet over medium-high heat. Add the sliced sirloin and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and cover with foil to keep warm.
- In the same skillet, melt butter over medium heat. Add the diced onion, green bell pepper, mushrooms, and minced garlic. Season with salt and pepper. Sauté until the vegetables are tender, around 5 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
- Gradually whisk in the half-and-half and milk, bringing the mixture to a simmer. Stir in the shredded provolone cheese and continue stirring until the cheese is completely melted and the sauce is smooth.
- Add the drained pasta shells to the cheese sauce, stirring to coat evenly.
- Return the cooked sirloin to the skillet, mixing it into the pasta and sauce. Serve immediately and enjoy your delicious Philly Cheesesteak Mac and Cheese!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
Cooking Tips
For a richer flavor, consider using a combination of provolone and mozzarella cheese. You can also add a dash of Worcestershire sauce to the beef for extra depth.
Serving Suggestions
Serve this dish with a side of garlic bread or a fresh green salad to balance the richness. A cold glass of iced tea or a light beer would pair perfectly with the meal.
Ingredient Substitutions
If you prefer a different cheese, cheddar or Monterey Jack can be used instead of provolone. For a lighter option, substitute the half-and-half with more whole milk or even a plant-based milk.
Seasonal Variations
In summer, try adding fresh cherry tomatoes or corn kernels for a burst of sweetness. In winter, a sprinkle of smoked paprika can add warmth to the dish.
Allergen Information
This recipe contains dairy and gluten. For a gluten-free version, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend. Dairy-free cheese and milk alternatives can also be used.
FAQ:
Can I make this recipe ahead of time?
Yes, you can prepare the dish up to the point of adding the pasta. Store the sauce and pasta separately in the fridge, then combine and reheat just before serving.
Can I freeze this mac and cheese?
While it’s best enjoyed fresh, you can freeze it. Store in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
What type of pasta works best?
Small pasta shapes like shells, rotini, or elbow macaroni work well as they hold the sauce beautifully. You can experiment with other shapes too.
How can I make this dish spicier?
Add a pinch of red pepper flakes or diced jalapeños to the cheese sauce for a spicy kick.
Can I use a different meat?
Absolutely! Ground beef, chicken, or even thinly sliced pork can be used in place of the sirloin.
Is this recipe kid-friendly?
Yes, this creamy, cheesy dish is usually a hit with kids. You can reduce the pepper and omit any spicy elements if needed.
Philly Cheesesteak Mac and Cheese
Ingredients
- 2 cups uncooked small pasta shells
- 1 tablespoon oil
- Salt and black pepper
- 1 pound thinly sliced sirloin
- 3 tablespoons butter
- 1 small diced yellow onion
- 1 diced green bell pepper
- 8 ounces sliced white mushrooms
- 2 minced garlic cloves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 cup whole milk
- 2 cups shredded provolone cheese
Instructions
- Prepare the pasta according to the directions on the package. Once cooked, drain and set aside.
- While the pasta cooks, heat the oil in a skillet until it's hot. Add the sirloin and cook for about 5 minutes, or until it's nicely browned. Remove the beef from the skillet and cover loosely with foil. Dispose of any excess grease from the skillet but don’t clean it.
- In a large skillet, melt the butter. Add the diced onions, green pepper, mushrooms, and garlic. Season with salt and black pepper, and cook until the vegetables are tender, which should take around 5 minutes.
- Whisk in the flour, then gradually stir in the half-and-half and whole milk. Let the mixture come to a simmer. Incorporate the provolone cheese, stirring until fully melted. Add the cooked pasta shells to the cheese sauce and mix thoroughly.
- Finally, stir in the cooked sirloin. Serve and enjoy!
