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!
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!
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
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.
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.
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!
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.
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
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 Servings 1x
- Category: Dinner
- Method: Stove
- 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
- Put a large pot of water onto boil for pasta.
- 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.
- Add sliced roast beef and cook until heated through. Remove from heat and set aside.
- Water should be boiling by now. Add pasta and cook until al dente, according to package directions.
- Reserve 1 cup pasta water.
- 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.
- 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.
- Stir in onions, pepper and roast beef, coating with cheese mixture, stirring until evenly combined.
- Serve immediately.
Notes
recipe adapted from Food Network Magazine
Nutrition
- Serving Size:
- Calories: 516
- Sugar: 6.8 g
- Sodium: 713.5 mg
- Fat: 24 g
- Carbohydrates: 48.6 g
- Protein: 26.3 g
- Cholesterol: 115.1 mg
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More Comfort Food Recipes
On the lookout for more easy comfort food dinners? Check these out:
- Midwest Five Cheese Bake
- Chicken Spaghetti Casserole
- Skillet Chicken Parmesan
- Carne Asada Fries
- Easy Cheeseburger Pasta
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This is an excellent cheese sauce that I will use as a base in other recipes to come. The choice of sliced meat is a great idea. I’ve tried making cheesesteak pasta before with steak and the leftovers were chewy. This was a huge hit! Thanks again.
The roast beef appears to already be cooked. Is it?
yes, it’s deli roast beef. I just updated the recipe to avoid confusion!
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…. :'(
This looks so good!! Hoping to try it soon.
Hi Shelly,
Greetings from Singapore!
May I check with you if I may switch evaporated milk to buttermilk for this recipe?
Thanks to advise 🙂
I wouldn’t no. You could sub in heavy cream for the evaporated milk!
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
I made this tonight, and it was delicious, but my cheese sauce was a bit grainy. Any idea why that would happen? Thanks!
What kind/brand of cheese did you use? I haven’t ever had that issue at all!
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.
I’m so making this tomorrow =)
I just like reading anything you write, sweet or savory 🙂
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 🙂