Philly Cheese Steak Mac and Cheese Recipe
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Cheese Steak Mac and Cheese is just what it sounds like — a delicious fusion of the popular Philly sandwich and the comforting pasta dish! This one skillet meal is ready in just 25 minutes, making dinnertime easy, quick, and extra delicious.
Steak Mac and Cheese
With picky kids, mac and cheese is a winning 5-star meal — but we’ve come so far from the blue box!
I’ve had Philly cheesesteaks on the brain, so when dinnertime came around, it was the perfect opportunity for a dinner fusion.
All the gooey, creaminess of tender pasta in cheesy sauce, with plenty of roast beef and peppers to pump up the flavor… YUM!
From start to finish, this Philly cheese steak macaroni and cheese is ready in just 25 minutes — and all in one pot for easy clean up.
Don’t stop there! I’ve got plenty more pasta fusions for you to try, combining your favorite taco, buffalo chicken, and jalapeno popper flavors with classic macaroni and cheese.
And for something truly out of the box, you’ve got to try gooey mac and cheese quesadillas. Trust me!
Ingredient Notes and Substitutions
- Pasta – Stick with classic elbows or swap in shells — even corkscrew noodles will work!
You only need 8 ounces to make one pot macaroni and cheese with steak, so don’t dump in the whole package.
Also, keep in mind that different pasta shapes may need more or less cooking time, so be sure to test a noodle before moving on with the recipe. - Roast Beef – Okay, it isn’t technically macaroni and cheese with steak… but it’s close enough!
Roast beef is typically from top sirloin or the eye of the round, while a classic Philly cheesesteak is made with thin slices of ribeye or top round.
Other recipes combine small pieces of steak with mac and cheese, but I don’t find that it makes a big difference in flavor. Plus, roast beef is already cooked.
And this isn’t the time for thin sandwich slices! Ask for thick-cut roast beef slices from the deli counter, then chop it into bite-sized pieces at home. - Cheese – Since this is Philly cheesesteak mac and cheese, of course we’re using Provolone! Swiss or white cheddar are good alternatives.
I also like to stir in a little Parmesan — it just makes everything better. - Whole Milk – Cooking noodles in butter and milk makes them extra soft and tender — and more flavorful!
You’ll need a little extra milk to make a flour slurry too, which helps thicken the steak mac and cheese. - Peppers – These are optional but make a big difference in flavor, especially if you want your Philly cheese steak macaroni and cheese to taste just like the sandwich.
I used jarred roasted red peppers and pepperoncini since they’re already softened. Banana peppers are a good swap, or sauté some bell peppers in a separate pan first.
Tips and Tricks to Make Perfect Macaroni and Cheese with Steak
- Don’t overcook the pasta.
Wait until the milk is bubbling to add the noodles so they start cooking right away. But don’t let it bubble too long or come to a full boil, or the milk will scald.
Once the noodles are almost done but still a bit firm, it’s time to move on to the next step. If you wait until they are fully cooked, they’ll be mushy when it’s time to eat.
- Guarantee a smooth and creamy sauce.
Add the shredded cheese a little at a time, stirring constantly until melted before adding more. Once all of the shreds are fully melted, stir in the flour and milk slurry.
Take your time here to prevent the sauce from separating or becoming grainy. It also helps if the cheese isn’t fresh from the fridge before it goes into the hot milk.
- Add some caramelized onions for even richer flavor.
Add 1 large sliced onion — yellow or sweet are your best options — and 2 tablespoons olive oil to a skillet over medium heat.
Cook until caramelized, about 30-40 minutes, stirring occasionally to prevent burning or sticking.
If multitasking isn’t your strong suit, you can also make caramelized onions in the oven.
Or, cook a big batch in the crockpot and use the leftovers in all your favorite dishes.
Prep Ahead
- Chop pepper and roast beef
- Shred cheeses
- Make milk and flour slurry
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
Serving Suggestions
With meat, veggies, pasta, and cheese sauce, this steak mac and cheese is a pretty hearty meal on its own!
I’ll usually add a green salad or some broccoli to the table, but you can never go wrong with buttery dinner rolls too.
Storing and Reheating Steak with Mac and Cheese
Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days
Reheat steak mac and cheese in the microwave or in a skillet on the stove. You may need to add some extra milk to help loosen the sauce.
Or, warm larger portions in the oven for 10-15 minutes at 350°F.
Philly Cheesesteak Mac and Cheese FAQ
No, and I don’t recommend doing so either! It only means extra work and extra dishes.
Using milk and butter (instead of the usual water) makes the noodles extra tender and adds flavor to the whole dish. Plus, there’s enough liquid to form the base of the cheese sauce.
Sure! Sirloin and ribeye would be my top choices, though flank steak would be yummy too. This is also a great way to use up leftovers hanging out in your fridge!
To keep it a one pan recipe, you’ll want to cook your steak ahead of time and cut it into small pieces. Aim for medium temp since it will cook a bit more under the broiler.
You could also brown some ground beef, or saute mushrooms for a vegetarian version!
No, you can serve steak mac and cheese right away without melting the extra provolone on top if you prefer.
Enjoy!
With love, from our simple kitchen to yours.
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Philly Cheese Steak Mac and Cheese Recipe
Ingredients
- 1/4 cup unsalted butter, 4 tablespoons
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3 1/2 cups + 2 tablespoons whole milk, divided
- 8 ounces dried elbow pasta
- 1 pound thick cut deli roast beef, chopped
- 12 ounces provolone cheese, shredded (divided)
- 4 ounces Parmesan cheese, shredded
- 2 tablespoons all-purpose flour
Optional
- 12 ounce jar roasted red peppers, drained and chopped
- 1/2 cup chopped peperoncini , or sliced banana peppers
- caramelized onions
- fresh parsley, chopped (garnish)
Instructions
- In a large skillet over medium high; add butter, salt and pepper. Stir to combine. Add 3 1/2 cups of milk, then cover.
- Once milk starts bubbling add pasta. Allow to bubble for 4-5 minutes, until pasta is almost cooked though, stirring occasionally.
- Meanwhile, chop peppers into bite size pieces. Set aside. Chop beef into bite size pieces. Set aside.
- Add beef to skillet and stir to combine. Allow to bubble for 2 minutes.
- Meanwhile in a resealable jar create slurry; combine 2 tablespoons milk and 2 Tablespoons flour. Shake until well combined. Set aside.
- Preheat oven to broil (broil-high).
- Stir 8 ounces provolone cheese and Parmesan cheese into skillet. Add slurry. Stir to combine. Add peppers (optional). Stir to combine. If mac and cheese is too thick, add a splash of milk and stir, repeat until it is loosened up. *cheese sauce with thicken as it cools
- Sprinkle with remaining 4 ounces of cheese. Place under broiler for 2-3 minutes until cheese is melted and golden browned. Top with fresh parsley.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2014, updated and republished May 2024
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We love your pasta dishes, just the other day we made the JD Mac & Cheese!
This looks and sounds fantastic, can't wait to try it..Thanks of all the great recipe's..Now I know what to have for dinner tonight.
What do you do with the caramelized onions?
This is too perfect, tastes just like a philly cheesesteak and a lot less messy!