Philly Cheesesteak Mac and Cheese

So there’s this smell that always pulls me in completely – like I forget what I’m doing for a second. It’s the combo of browned steak, softened sweet onions (just catching that caramel edge), and a thick, creamy waft of melted cheese. The kind that clings to your sweater long enough to remind you what you just made. I first dreamt up this Philly Cheesesteak Mac and Cheese on a chilly weekend after a grocery trip where I came home with steak for “dinner steaks” and a whole lot of shredded provolone I didn’t exactly mean to buy. And the result? Ridiculous. It’s that perfect sort of cozy, a little messy, very generous kind of cooking that honestly feels like a big blanket for your insides.

Why You’ll Crave It

• It’s two comfort food classics – steak and mac – stitched into one warm, indulgent bowl
• Rich with gooey provolone and tender steak, but never too heavy (it’s balanced by the peppers… sort of)
• Comes together quickly on a weeknight, but still feels a bit “special” when you’re eating it
• Reminds you of fairground cheesesteaks…but in pasta form, and way more satisfying
• Even better as leftovers, especially the crispy little cheese edges if you reheat in a skillet

The first time I made this for friends, we ended up scraping the pan with forks after serving—nobody wanted to miss the crispy cheese bits at the bottom.

What You’ll Need

• Elbow macaroni: 8 ounces, the classic shape holds creamy cheese like a dream
• Beef steak: 1 pound, thinly sliced ribeye or sirloin is best – tender and flavorful
• Provolone cheese: 1 cup shredded, melts smooth and brings that authentic Philly note
• Onion: 1 large, thinly sliced – sweet or yellow works equally well
• Bell peppers: about 1 cup, sliced thin (I like red and green for color)
• Olive oil: 2 tablespoons, for searing and softening everything
• Garlic powder: 1 teaspoon, just a warm background flavor
• Salt: to taste – remember, cheese adds some saltiness too
• Pepper: to taste – go a bit heavier if you like a little bite

Easy How-To

Boil and drain your pasta first

Get a big pot of salted water going, fast boil. Toss your pasta in and cook until it’s just barely al dente. Drain and set aside – maybe drizzle a tiny bit of oil over it if you think it might stick.

Sear the steak

Heat about a tablespoon of olive oil in a large skillet (cast iron is lovely if you have it). Toss in your thinly sliced steak, season lightly with salt and pepper, and cook quickly over fairly high heat – maybe 2 to 3 minutes, depending on thickness. Take it out right when it starts browning and smells irresistible. Set aside, but don’t clean the pan! You want all that flavor left in.

Sauté the onions and peppers

In the same skillet, add a bit more oil if you need it, then throw in your onions and bell peppers. Cook over medium heat, stirring often, for about 5-6 minutes or until everything turns soft and glossy, with just the beginning of browning on the edges. Add the garlic powder now too – let it bloom into the oil for a moment.

Meld it together

Lower the heat. Add the drained pasta and the steak back into the skillet and stir, gently, just to combine. It starts to look promising already, doesn’t it?

Cheese time

Sprinkle the shredded provolone all over and stir slowly… the cheese will melt and wrap everything in this thick, savory coating. If it looks too thick, a splash of warm milk never hurts, just to loosen it slightly. Heat it through until the cheese is completely melted and coats the noodles and meat in that glossy way good mac and cheese always does.

Serve hot and melty

Plate it up while it’s still hot and stringy. Add a grind of black pepper on top, or maybe even a few extra shreds of cheese if you’re feeling bold. A few chopped fresh herbs wouldn’t be unwelcome either – parsley or chives are lovely.

Good to Know

• Don’t be shy about scraping the “fond” off the skillet – that browned stuff at the bottom is pure flavor
• If your cheese clumps, gently stir over lower heat or stir in a splash of warm milk to smooth it out
• Wearing socks and an oversized sweater somehow improves the cooking process… unintended but real discovery

Serving Ideas

• Serve with a crisp green salad, something punchy with vinaigrette to balance the richness
• Top each portion with crushed kettle chips or toasted breadcrumbs for texture
• If it’s a crowd, double the batch and bake it in a big casserole dish for 15 minutes at 375 – it crisps up beautifully

Top Tricks

• Slice steak while it’s slightly frozen – it’ll cut into thin ribbons much, much easier
• If making ahead, keep cheese out until reheating – then stir it in last for best texture

Frequently Asked Questions

What kind of steak is best for Philly Cheesesteak Mac and Cheese?

Ribeye is the traditional favorite – tender, juicy, and flavorful. But sirloin works great too, just slice it thin and don’t overcook it.

Can I swap provolone for another cheese?

Of course – mozzarella melts well, cheddar adds bite, even Monterey Jack could work. But provolone has that unmistakable Philly cheesesteak soul to it.

Can this be made gluten-free?

Yes, just use a quality gluten-free pasta and cheese sauce that doesn’t include flour. It’s every bit as satisfying.

How do I reheat leftovers?

A splash of milk in a skillet over medium-low heat works nicely. Stir gently as it warms up. The oven’s good too – cover with foil for the first half so it stays moist inside.

Can I add mushrooms or other veggies?

Definitely. Mushrooms, spinach, even roasted broccoli would be fantastic. Just make sure to sauté or roast veggies first so they’re cooked through and not watery.