Description
Philly Cheesesteak Mac and Cheese combines the beloved flavors of a classic Philly cheesesteak with creamy, cheesy macaroni. Featuring tender sirloin, sautéed peppers, onions, and mushrooms blended into a rich provolone cheese sauce tossed with tender pasta shells, this hearty dish is a delicious twist on two comfort food favorites coming together in one mouthwatering meal.
Ingredients
Scale
Pasta
- 2 cups small shells (uncooked)
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
Meat
- 1 pound sirloin, sliced thin
Vegetables
- 1 small yellow onion, diced
- 1 green pepper, diced
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, minced
Cheese Sauce
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all purpose flour
- 1 cup half and half
- 1 cup whole milk
- 2 cups provolone cheese, shredded
Instructions
- Cook Pasta: Cook the small shell pasta according to the package instructions until al dente. Once cooked, drain thoroughly and set aside.
- Cook Sirloin: Heat vegetable oil in a skillet over medium-high heat until hot and slightly smoking. Add the thinly sliced sirloin and cook for about 5 minutes until browned on all sides. Remove the meat from the skillet and tent loosely with foil to keep warm. Drain any excess grease from the skillet but do not clean it.
- Sauté Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add diced green pepper, sliced mushrooms, diced onion, and minced garlic. Season with salt and black pepper. Cook the vegetables, stirring occasionally, until they are soft and fragrant, about 5 minutes.
- Make Cheese Sauce: Sprinkle the all-purpose flour over the sautéed vegetables and whisk to combine. Slowly add the half and half and whole milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently. Once simmering, add the shredded provolone cheese and stir until fully melted and the sauce is smooth.
- Combine and Serve: Add the cooked pasta shells to the cheese sauce and stir well to coat. Finally, stir in the cooked sirloin slices. Serve immediately while hot and enjoy the creamy, flavorful Philly Cheesesteak Mac and Cheese.
Notes
- Use thinly sliced sirloin for the best texture and flavor.
- For a spicier kick, add some crushed red pepper flakes when sautéing the vegetables.
- Provolone cheese melts smoothly, but you can mix in some mozzarella for added stretchiness.
- To save time, you can prepare the pasta and meat simultaneously.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.