Philly Cheesesteak Mac and Cheese

  0.0 – 0 reviews  • Main Dish
While the battle rages on in Philly over who serves up the best cheesesteak sandwich, we’re certain that this mac and cheese mash-up, with its sharp provolone cheese, savory steak and sweet onions and peppers, will have everyone in agreement.
Level: Easy
Total: 1 hr 35 min
Active: 1 hr
Yield: 6 to 8 servings
Level: Easy
Total: 1 hr 35 min
Active: 1 hr
Yield: 6 to 8 servings

Ingredients

  1. 1 1/2 pounds sirloin steak, fat trimmed
  2. 2 hero rolls, torn into bite-size pieces
  3. 5 tablespoons unsalted butter
  4. Kosher salt
  5. 1 pound cavatappi or other corkscrew pasta
  6. 2 teaspoons ground paprika
  7. 2 teaspoons Worcestershire sauce
  8. Freshly ground pepper
  9. 3 tablespoons vegetable oil
  10. 2 green bell peppers, chopped
  11. 1 large onion, chopped
  12. 3 tablespoons all-purpose flour
  13. 3 cups whole milk, warmed
  14. 1 pound white American cheese, cut into small cubes
  15. 6 ounces provolone cheese, shredded

Instructions

  1. Preheat the oven to 400 degrees F. Wrap the meat in plastic wrap and freeze 30 minutes to 1 hour for easier slicing.
  2. Meanwhile, spread the torn rolls on a baking sheet. Bake, tossing, until dry, 6 to 8 minutes. Finely grind in a food processor. Melt 2 tablespoons butter in a small skillet over medium heat. Add the ground rolls and 1 teaspoon salt; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and set aside. Reserve the pot.
  4. Slice the steak against the grain into very thin strips, 2 to 3 inches long. Toss with the paprika, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add half of the steak in an even layer and cook, undisturbed, until browned on one side, 3 minutes. Stir and cook through, 2 to 3 more minutes. Transfer to a clean bowl. Reduce the heat if the pan is too hot and add 1 more tablespoon vegetable oil; repeat to cook the remaining steak. Remove to the bowl.
  5. Reduce the heat under the skillet to medium-high; add the remaining 1 tablespoon vegetable oil. Add the bell peppers and onion and cook, tossing, until tender, 6 to 8 minutes. Add to the bowl with the steak.
  6. Melt the remaining 3 tablespoons butter in the reserved pasta pot over medium heat until bubbling. Sprinkle in the flour and cook, stirring, until a smooth paste forms, 2 to 3 minutes. Whisk in the milk until smooth, then continue to cook, whisking, until steaming, about 5 minutes. Whisk in the American cheese until melted. Reduce the heat to low, then whisk in the provolone in batches, waiting for the cheese to melt before adding more.
  7. Remove the cheese sauce from the heat and stir in the cooked pasta. Stir in the steak, bell peppers and onion; stir in the reserved cooking water, 1 tablespoon at a time, if the sauce is too thick. Season with salt and pepper.
  8. Spread the pasta in a 3-quart baking dish. Cover with the breadcrumbs and bake until bubbly, 12 to 15 minutes. Let stand 15 minutes before serving.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 876
Total Fat 49 g
Saturated Fat 24 g
Carbohydrates 63 g
Dietary Fiber 4 g
Sugar 8 g
Protein 46 g
Cholesterol 146 mg
Sodium 904 mg
Serving Size 1 of 8 servings
Calories 876
Total Fat 49 g
Saturated Fat 24 g
Carbohydrates 63 g
Dietary Fiber 4 g
Sugar 8 g
Protein 46 g
Cholesterol 146 mg
Sodium 904 mg

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top