This is a combination of one of my favourite restaurant side and one of my favourite sandwiches. The Macaroni pasta is coated in a creamy cheddar cheese sauce, with finely sliced ribeye pieces and diced sauté green peppers and onion.
I use elbow pasta for this recipe, but any pasta shape can be used, farfalle, shells, or cavatappi work well.
A really easy way to get finely sliced steak is by freezing it. This will allow you to cut really thin pieces so the steak cooks evenly in the pan. The perfect cut for Philly steak is ribeye, however most prime cuts will be fine for the job! This philly cheese steak mac n cheese can be on the table within 30 minutes from start to finish.
Philly Steak Mac n Cheese
- 2 Ribeye steaks
- 1 Green Peppers, Diced
- 1 White Onion, Diced
- 250 g Elbow pasta
- 50 g Breadcrumbs
- 50 g Cheddar cheese, topping
- 500 ml Whole milk
- 200 g Cheddar cheese, grated
- 50 g Mozzarella, grated
- 50 g Butter
- 4 tbsp Plain flour
- Salt & Pepper
- To make the cheese sauce in a large pan melt the butter. Once melted, add in the flour and whisk together. Cook the butter and flour mixture for a few minutes.
- Gradually add in the milk whist continuing to whisk. Once all the milk is added to the pan pour in the grated cheddar and mozzarella and whisk until it is completely melted. Season with salt and pepper.
- In a pan of salted boiling water, add the elbow pasta and cook following packet instructions.
- Meanwhile fry the finely slice steak, diced green peppers and diced white onion in a pan.
- Drain the pasta and add into the cheese sauce along with the cooked green peppers, white onion and finely sliced steak. Pour the mixture into a dish, cover with remaining grated cheese and breadcrumbs.
- Place under the grill to melt the cheese and to toast the breadcrumb before serving.
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