Philly Cheesesteak Mac and Cheese

This Philly Cheesesteak Mac n’ Cheese is a fun spin on the classic dish, incorporating two favorites into one. This recipe is easy, cheesy goodness in a bowl!

Philly Cheesesteak Macaroni and Cheese

Philly Cheesesteak Mac and Cheese Combines Two Classics Into One Easy Dinner

This easy mac and cheese recipe came out of my having to use up food in the fridge! I am great at meal planning, but sometimes life happens and I don’t get around to all the ingredients I’ve purchased. Which is what happened when I created this recipe! I had Philly Cheesesteaks on the menu as well as mac and cheese, and with the expiration date looming on the roast beef I decided to combine the two and it turned out perfectly!

How To Make Mac and Cheese

How to Make Philly Cheesesteak Mac and Cheese

Even my pickiest eater enjoyed this…all while picking out the peppers and onions. I still consider it a win!

ORRRR you could totally leave out the “Cheesesteak” portion of this altogether and have a creamy plain mac n’ cheese dinner on its own. This mac and cheese recipe makes a deliciously smooth mac n’ cheese…basically like a “Shells and Cheese” kinda thing without the Velveeta.

  1. Cook your onion and your peppers really well so they’re super soft and lightly carmelized.
  2. Next I sliced up some Roast Beef I got from the deli counter at the store and add that into the cooked onions and peppers until theated through.
  3. Then cook your pasta according to the package directions.
  4. While the pasta is cooking make the cheese sauce.
  5. Then mix it all together!

Philly Cheesesteak Mac and Cheese Recipe

This recipe is a keeper for sure!

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Philly Cheesesteak Mac and Cheese

  • Author: Cookies & Cups
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American

Description:

This Philly Cheesesteak Mac n’ Cheese is a fun spin on the classic dish, incorporating two favorites into one. This recipe is easy, cheesy goodness in a bowl!


Ingredients:

  • 1 Tbsp olive oil
  • 1 medium yellow onion, sliced
  • 2 medium green bell peppers, sliced
  • 1/2 lb – 3/4 lb of roast beef. sliced into small pieces
  • 10 oz shell pasta
  • 2 eggs
  • 1 cup evaporated milk
  • 1 cup provolone, grated or thinly sliced
  • 2 cups mild cheddar cheese, grated
  • 1/2 tsp seasoned salt

Instructions:

  1. Put a large pot of water onto boil for pasta.
  2. Meanwhile, in a large skillet heat olive oil on medium heat and saute onions and peppers until onions are translucent and there is no more crunch, about 10 minutes.
  3. Add sliced roast beef and cook until heated through. Remove from heat and set aside.
  4. Water should be boiling by now. Add pasta and cook until al dente, according to package directions.
  5. Reserve 1 cup pasta water.
  6. In a large Dutch Oven or saucepan whisk together eggs, evaporated milk, seasoned salt and both cheeses over medium heat. Continue whisking until cheese is melted and mixture is thick.
  7. Add pasta into cheese mixture. Add reserved pasta water a few tablespoons at a time until mixture reaches desired consistency. Discard any remaining pasta water.
  8. Stir in onions, pepper and roast beef, coating with cheese mixture, stirring until evenly combined.
  9. Serve immediately.

Notes:

recipe adapted from Food Network Magazine

Keywords:: mac and cheese recipe, best macaroni and cheese recipe, macaroni and cheese recipe, philly cheesesteak

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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42 Responses
  1. Sandie

    I think your recipe and although I am a baker too we do have to have meals first. This mac and cheesecake sounds great and I am so trying it. Thank you

      1. Angie, and Shelly, I made this Mac & cheese tonight and mine came out grainy too. I checked other sources and found you MUST add cheese off heat or over very low heat so the cheese doesn’t break down and become grainy. Even so, We enjoyed this recipe very much and will try it again.

  2. Nicole

    Brilliant concept! I am going to try this with the kiddos. Please keep the meals coming- what good is dessert to top off a meal if you don’t have the meal to begin with 🙂

  3. Joanne

    I so can’t wait to try this recipe. Bring on the dinners, appetizers, soups, etc. whatever you make – if it’s half as good as your sweets – we will all be in heaven – fat and happy. Thanks for all you do for your blog.

  4. Jeanie

    I’m making this tonight for my son’s birthday dinner. He saw me reading your blog and requested it for his ‘special meal’. So looking forward to it… and I think you have a great blog and should post whatever you desire!

  5. Love this, Shelly! Looking forward to your dinner recipes!

    I make something similar to this and it’s a serious favorite. So good! I’ll have to try your version!

  6. Holly K

    I love your blog whether you’re posting savory or sweets. And if this recipe is any indication of the savory recipes to come, YES PLEASE. 🙂

  7. Larissa

    Wow! That looks soooo good! I’ve never made mac and cheese with eggs in the sauce before. Must try this one! Love a savory recipe now and then…I mean we all have to eat “regular” food not just dessert, right? Thanks, Shelly!

  8. Can you say YUM!!! I love seeing variety every once in awhile from blogs usually dedicated to a specific thing! Plus I absolutely love Philly cheesesteaks!! A++++

  9. I love when sweet blogs give savoury recipes! I think we need to not pigeon hole bloggers in to food categories. After all food is delicious right?

    I am learning to cook myself, so this recipe is a great help to me. Seriously love the idea and I can not wait to try it dinner this week!

  10. I think this looks totally awesome and my opinion is, “you go girl”, for putting out a savory recipe! After all, it’s your blog.

    I’ve been learning to decorate cookies but I add other recipes that I like to my blog once in a while because, as I’ve said on there, I don’t ONLY decorate cookies!. Your blog is so great anyway, that I think anything you put here we will all love!

    Colleen

  11. I’m drooling so hardcore over this! I need to make it ASAP. I’m totally okay with it if you cover savory recipes too if they’re going to be like this 😉

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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