If you love the classic flavors of a Philly cheesesteak, you’ll adore this Philly Cheesesteak Mac and Cheese Bake. This indulgent dish combines the best of both worlds—tender pasta coated in creamy cheese sauce with savory steak and sautéed vegetables, all baked together into a comforting casserole. It’s the perfect weeknight meal for when you’re craving something hearty, or a crowd-pleaser at gatherings when you want to serve a unique twist on mac and cheese.

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Ingredients:

For the Mac and Cheese:

• 12 oz elbow macaroni (or pasta of choice)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup shredded provolone cheese
• Salt and pepper to taste

For the Steak and Veggies:

• 1 lb ribeye steak or flank steak, thinly sliced
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms (optional)
• 2 cloves garlic, minced
• Salt and pepper to taste

For Topping:

• ½ cup shredded provolone or mozzarella cheese
• ¼ cup seasoned breadcrumbs (optional for crunch)

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Preparation:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray and set it aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente, about 6-7 minutes. Drain the pasta and set aside.

Step 3: Sauté the Steak and Vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook for 3-4 minutes, stirring occasionally, until browned and cooked to your liking. Season with salt and pepper. Remove the steak from the skillet and set it aside.

In the same skillet, add the sliced onion, bell peppers, and mushrooms (if using). Sauté the vegetables for 5-6 minutes until they are soft and slightly caramelized. Add the minced garlic and cook for an additional minute, then remove from heat. Combine the sautéed vegetables with the cooked steak and set aside.

Step 4: Make the Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly to prevent burning. Slowly pour in the milk and cream, whisking continuously to avoid lumps.

Allow the mixture to simmer for 3-4 minutes, stirring until thickened. Remove from heat and add the shredded cheddar and provolone cheese. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.

Step 5: Combine the Pasta, Steak, and Cheese Sauce

In a large mixing bowl, combine the cooked pasta, steak, and sautéed vegetables. Pour the cheese sauce over the mixture and stir until everything is evenly coated.

Step 6: Assemble the Casserole

Transfer the mac and cheese mixture to the prepared baking dish. Spread it out into an even layer. Sprinkle the remaining shredded provolone (or mozzarella) cheese on top, and if you like a crispy topping, sprinkle the seasoned breadcrumbs over the cheese.

Step 7: Bake the Casserole

Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown. For an extra crispy top, you can turn on the broiler for the last 2-3 minutes of baking—just be sure to watch it closely to prevent burning.

Step 8: Serve and Enjoy

Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley for a touch of color and flavor, and serve warm.

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Cooking Notes:

• Steak Cut: Ribeye is the best choice for tenderness and flavor, but flank steak works well if you want a leaner option. Be sure to slice the steak thinly for easy cooking and eating.
• Pasta Choice: Elbow macaroni is traditional for mac and cheese, but you can use any short pasta such as rotini, penne, or shells.
• Cheese Variations: You can mix in other cheeses like mozzarella, Swiss, or Gruyère for different flavor profiles. Provolone is key for that authentic Philly cheesesteak flavor, but feel free to experiment.

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Serving Suggestions:

This Philly Cheesesteak Mac and Cheese Bake is a rich, filling meal that stands perfectly on its own. To balance the richness, you can serve it with a simple side salad or steamed vegetables. For a fun twist, pair it with garlic bread or crusty rolls to soak up the extra cheese sauce.

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Tips:

• Make it Ahead: This dish can be made ahead of time! Simply assemble the casserole without baking, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, remove the foil and follow the baking instructions. Add an extra 5-10 minutes to the bake time if it’s been chilled.
• Freezing: You can freeze this casserole before or after baking. To freeze before baking, assemble the casserole, cover it tightly, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake as directed. If freezing after baking, let the casserole cool completely, then wrap it and freeze. Reheat in the oven at 350°F until warmed through.
• Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

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Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

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Nutritional Information (per serving, based on 6 servings):

• Calories: 620
• Protein: 32g
• Sodium: 800mg

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Conclusion:

This Philly Cheesesteak Mac and Cheese Bake brings together the creamy, comforting richness of mac and cheese with the savory, hearty flavors of a Philly cheesesteak. Tender pasta, gooey cheese sauce, and flavorful steak and vegetables combine to create a casserole that’s perfect for any occasion, from cozy family dinners to game-day gatherings. With its golden, cheesy top and irresistible flavor, this dish is sure to become a new favorite in your dinner rotation.

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