Philly Cheesesteak Mac and Cheese

Philly Cheesesteak Mac n’ Cheese is a fun spin on a classic dish, mixing two favorites into an easy, cheesy dinner idea!

Make sure to try out my NO BOIL Crock Pot Mac and Cheese too!

Spoonful roast beef mac and cheese.

This recipe was originally posted in 2014. The photos and recipe tips have been updated in 2021. The recipe itself hasn’t been altered.

Philly Cheesesteak Meets Mac and Cheese

This Philly Cheesesteak Mac and Cheese recipe came into being for a very glamorous reason – I had to use up food in the fridge! I am generally 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!

This homemade mac and cheese is so velvety, creamy and, with the addition of peppers and roast beef, it tastes otherworldly. I can’t even begin to do the description justice, so you’re just gonna have to take my word for it and put this mac and cheese on the menu!

Spoonful of philly cheesesteak mac and cheese.

What Makes This Recipe So Good?

Macaroni and cheese is one of the best comfort food recipes ever. I don’t usually recommend messing with a meal that is already so good, but the addition of smoky roast beef into this creamy mac and cheese is something you’ve gotta try! Did I mention that it uses not one, but two cheeses? Talk about flavor. Even my pickiest eater enjoyed this… all while picking out the peppers and onions. I still consider it a win!

Ingredients for philly cheesesteak mac and cheese.

Ingredients

So, other than your standard mac and cheese essentials, what are you going to need? Take a look at this list of ingredients:

  • Olive Oil: Or another kind of cooking oil, like canola oil.
  • Onion: I used 1 medium yellow onion, sliced.
  • Peppers: You’ll need 2 medium green (or red) bell peppers, sliced.
  • Roast Beef: Slice 1/2 lb – 3/4 lb of roast beef into small pieces to sprinkle into the mac and cheese.
  • Pasta: Shell pasta is my personal favorite, but you can use elbow macaroni or bow tie pasta, too.
  • Eggs: To thicken up the cheese sauce.
  • Evaporated Milk: Also needed for a rich, thick cheese sauce.
  • Cheese: I used 1 cup provolone, grated or thinly sliced, and 2 cups mild cheddar cheese, grated.
  • Seasoning: Seasoned salt.
Roast beef, peppers, and onions in a pan.

How to Make Philly Cheesesteak Mac and Cheese

Making this meal is basically like preparing the fixings for a philly cheesesteak sandwich (minus the bread, of course), and a pot of macaroni and cheese. Then, at the last minute, you combine the two together, and you’ve got philly cheesesteak mac and cheese!

Boil Water & Sauté Vegetables: Put a large pot of water onto boil for pasta. Meanwhile, in a large skillet heat olive oil on medium heat and sauté onions and peppers until onions are translucent and there is no more crunch, about 10 minutes.

Cook Roast Beef: Add sliced roast beef and cook until heated through. Remove from heat and set aside.

Cook Pasta: The water should be boiling by now. Add pasta and cook until al dente, according to package directions. Reserve 1 cup pasta water.

Make Cheese Sauce: 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.

Combine Pasta and Cheese Sauce: 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.

Creamy mac and cheese in a pot.

Mix Everything Together: Stir in onions, pepper and roast beef, coating with cheese mixture, stirring until evenly combined. Serve immediately.

Tips for Success

Are you hungry yet? (Because I am!!) Here are a couple of tips to consider before you begin:

  • Vegetarian/Meatless Option: 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 is deliciously smooth… it’s basically like a “Shells and Cheese” kinda thing without the Velveeta.
  • Add Breadcrumbs: These will give the mac and cheese some extra texture in each yummy bite.
  • Roast Beef Substitutes: You can also use shaved sirloin steak, or a different kind of meat entirely – chicken would also taste good in creamy mac n’ cheese!
Bowl of philly cheesesteak mac and cheese.

Serving Suggestions

What should you serve with this delicious philly cheesesteak mac and cheese? Here are my thoughts:

  • Vegetables: I like to mix in extra veggies like mushrooms into this mac and cheese, and broccoli is always good on the side too.
  • Salad: A big bowl of lettuce, tomatoes, cucumbers, etc. for everyone to share is a great idea for this dinner. Sautéed spinach is a fabulous side for this mac and cheese, too.
  • Cheesy Breadsticks: Well as long as we’re getting out the cheese, right?

How to Store and Reheat Leftovers

The easiest way to store this mac and cheese is in an airtight container, in the fridge, for 3-4 days. I like to reheat it in the microwave for 30-40 seconds, but you can also reheat it on the stovetop with a little extra milk to regain some of the creaminess.

Mac and cheese mixed with roast beef and peppers.

Can I Freeze Extras?

Definitely. I like to portion mac and cheese out into separate airtight containers and freeze them for lunches and quick dinners. These containers should last for up to a month in the freezer – remember to let them thaw overnight in the fridge before reheating!

Print

Philly Cheesesteak Mac and Cheese

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

Description:

Philly Cheesesteak Mac n’ Cheese is a fun spin on the classic dish, incorporating two comfort food 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 deli 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:: easy mac and cheese recipe, best macaroni and cheese recipe, homemade macaroni and cheese recipe, philly cheesesteak mac and cheese, steak mac and cheese

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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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Linda
March 30, 2021 3:04 pm

The roast beef appears to already be cooked. Is it?

JayBee
August 27, 2016 7:34 pm

I’ve sat here at my keyboard for a few minutes trying to come up with the best way to say something without it sounding mean. I’m not trying to be mean. I’m from Philly. The only ingredient in this recipe that you find in a Philly Cheesesteak is the onions. And even they’re an optional item. It’s kind of like calling this Welsh Rarebit because it has Cheddar Cheese in it. I’m sure it’s delicious but it’s not in any way related to a Philly Cheesesteak. And that’s sad…. :'(

July 30, 2016 11:29 am

This looks so good!! Hoping to try it soon.

April 3, 2014 11:10 am

Hi Shelly,

Greetings from Singapore!

May I check with you if I may switch evaporated milk to buttermilk for this recipe?

Thanks to advise 🙂

Sandie
March 2, 2014 6:04 pm

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

Angie
February 20, 2014 9:44 pm

I made this tonight, and it was delicious, but my cheese sauce was a bit grainy. Any idea why that would happen? Thanks!

September 28, 2019 6:28 pm
Reply to  Shelly

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.

Anna
January 15, 2014 5:17 pm

I’m so making this tomorrow =)

Kerry
January 10, 2014 4:04 am

I just like reading anything you write, sweet or savory 🙂

Nicole
January 9, 2014 4:41 pm

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 🙂

Kristin
January 9, 2014 8:45 am

Can’t wait too make this! Looks delicious and so comforting!

January 9, 2014 8:44 am

What an AWESOME first meal dish!
My daughter would love this – I haven’t tried using evaporated milk in my mac n cheese before – gotta try it! Thanks for sharing!

January 9, 2014 7:21 am

I just made Mac and Cheese, I wish I had seen this first. I love that you used shells, they are my favorite

January 8, 2014 4:57 pm

Oh yum! That looks absolutely delicious.
Love the idea of adding steak, makes it even more indulgent. The ultimate comfort food!

{Teffy’s Perks} X

January 8, 2014 4:53 pm

I’m excited to see some ‘comfort food’ over here too! If I add peppers and onions and beef, maybe I can *finally* get James to eat mac and cheese. Probably not, but then it’s just more for me, right?

Ragen
January 8, 2014 4:44 pm

This looks delicious! I also agree that you should share what ever recipe you want, you never disappoint!

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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