Philly Cheesesteak Macaroni and Cheese

This Philly Cheesesteak Macaroni and Cheese is a hearty pasta dish… Philly style! It’s LOADED with thinly shaved steak, peppers and onions, and topped with Philly soft pretzel crumbs for added flavor. It’s rich and creamy and absolutely decadent!

Why You’ll Love this Recipe

This Philly Cheesesteak Macaroni and Cheese is the ULTIMATE in comfort food! It’s LOADED with thinly shaved steak, peppers and onions, and topped with Philly soft pretzel crumbs for added flavor. The pretzel crumbs are an absolute MUST! It’s also got two kinds of cheeses, shredded Provolone and American, and some whole milk and heavy cream to make it ultra creamy.

You’ll find your thinly shaved steak in the meat department of your local market. Most markets now carry it as a staple. If you store does not carry it, you can always buy a rib eye steak and slice it very thin.

You can head to your deli department or cheese counter to grab your American and provolone cheese. I ask the deli counter to give me an 8 ounce chunk of American cheese and then I shred it myself at home. I usually grab my chunk of provolone at the cheese counter of my market. You can use regular provolone or sharp provolone.

Step-By-Step Instructions

The first step is to prepare the macaroni al dente according to directions on package, then you’ll drain and set aside.

The second step is to heat your oil in a large skillet over medium-high heat. Then you’ll add the steak meat and season with salt and pepper. Cook until no longer pink. Remove steak meat to a large plate. Drain fat from pan.

The third step is to melt 3 tablespoons of butter over medium heat in saucepan and then add the onion and green pepper and cook for 10-12 minutes until browned. You’ll whisk in the flour and cook for one minute, then slowly whisk in milk, cream, mustard, cayenne, salt and pepper, stirring constantly you’ll continue to cook for 8 minutes until nice and thick.

The fourth step is to stir in 3 1/2 cups cheeses. Stir until cheese is melted. Add pasta and steak meat. Pour into a 2.4 qt. or a 9×13 baking dish sprayed with non-stick cooking spray. 

The final step is to make your pretzel crumbs by placing pieces of soft pretzel in a food processor. Process until coarse crumbs form. Melt butter in a large skillet over medium heat. Add crumbs and cook for 3-4 minutes, tossing often until lightly browned. Remove from heat.

Sprinkle the macaroni and cheese with the leftover cheeses and the pretzel crumbs. Bake for 30 minutes until bubbly and nice and golden browned.

This is a comfort food recipe that needs to make your menu folks! Perfect for family dinner, game day or date night in! I know you’ll love it as much as I do!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Philly Cheesesteak Macaroni and Cheese

Author: MaryAnn Dwyer

Servings: 8 servings

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This Philly Cheesesteak Macaroni and Cheese is a hearty pasta dish... Philly style! It's LOADED with thinly shaved steak, peppers and onions, and topped with Philly soft pretzel crumbs for added flavor. It's rich and creamy and absolutely decadent!

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Ingredients  

• 8 oz. elbow noodles, or your favorite small pasta noodles
• 1 Tbsp. vegetable oil
• 16 oz. sirloin steak, thinly shaved
• 3 Tbsp. butter
• 2 1/2 cups yellow onion, chopped
• 2 cups green bell pepper, chopped
• 2 Tbsp. all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 tsp. ground mustard
• 1/4 tsp. cayenne red pepper
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 cups provolone cheese, freshly grated
• 2 cups American cheese, freshly grated

Soft Pretzel Crumbs

• 1 cup soft pretzel crumbs
• 2 Tbsp. butter

Instructions 

• Preheat oven to 375 degrees. Fill large pot with water and 2 tsp. salt and prepare the macaroni al dente according to directions on package. Drain and set aside.
• In a large skillet oven medium-high heat, heat oil. Add steak meat and season with salt and pepper. Cook until no longer pink. Remove steak meat to a large plate. Drain fat from pan.
• Melt 3 Tbsp. butter over medium heat in saucepan. Add onion and green pepper and cook for 10-12 minutes until browned. Whisk in flour and cook for one minute. Slowly whisk in milk, cream, mustard, cayenne, salt and pepper. Stirring constantly, continue to cook for 8 minutes until nice and thick.
• Stir in 3 1/2 cups cheeses. Stir until cheese is melted. Add pasta and steak meat. Pour into a 2.4 qt. or a 9x13 baking dish sprayed with non-stick cooking spray. 
• Make your pretzel crumbs by placing pieces of soft pretzel in a food processor. Process until coarse crumbs form. Melt butter in a large skillet over medium heat. Add crumbs and cook for 3-4 minutes, tossing often until lightly browned. Remove from heat.

  Sprinkle the macaroni and cheese with the leftover cheeses and the pretzel crumbs. Bake for 30 minutes until bubbly and nice and golden browned.

Cuisine: American

Course: Main Course