This Philly Cheesesteak Macaroni and Cheese is a hearty pasta dish… Philly style!
Hi guys. Happy Monday!
Today, I’m servin’ up something special in honor of the Superbowl Champions, the Philadelphia Eagles! This Philly Cheesesteak Macaroni and Cheese is rich and creamy, super cheesy, and dare I say worthy of the name…the Philly Special?!
By now, I’m sure most of you are familiar with the EPIC play carried out by the Philadelphia Eagles, coined the Philly Special (click here), during Super Bowl LII. I still get goosebumps every time I watch the clip from the game! I’m totally amazed at how calm, cool, and collected Nick Foles and Doug Pederson, the Eagles coach, seemed at such a critical play in the game! It was crazy!
Being such a huge sports fan, I couldn’t let the Eagles Super Bowl victory pass by without creating a dish to celebrate a win that’s been 52 years in the making.
I’m sure you’ve heard that Philadelphians are extremely passionate about their sports teams. They’re also extremely passionate about their cheesesteaks and soft pretzels, both infamous and native to the City of Brotherly Love. So there was no question that whatever recipe I would share to commemorate such an incredible victory, I would need to work around Philadelphians’ favorite foods. And because I’m a comfort food junkie, I knew it would have to be a satisfying, cozy comfort food dish the likes of my Mushroom Florentine Gnocchi, my French Onion Pasta and my Lasagna Bolognese.
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. It’s a comforting dish that even the toughest Philadelphia Eagles fan would give the thumbs up! This one’s definitely SPECIAL! Enjoy!
- 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
- 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 saucepan 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. Sprinkle with the leftover cheeses and the pretzel crumbs. Bake for 30 minutes until bubbly and nice and golden browned.
- Pretzel Crumbs: place pieces of soft pretzel in 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.