PHILLY CHEESESTEAK MAC AND CHEESE
Steps:
- Cook pasta in salted water and drain.
- Break Steak-uums apart and cook in a large non-stick pan over medium-high heat until browned. You will want to cook them in several batches so you don't crowd the pan.Remove from pan and set aisde.
- Wipe the pan clean and add 2 tablespoons of butter. Melt over medium-high heat.Add green pepper and onion and cook until soft, about 5 minutes.Stir in the Worcestershire sauce.
- Remove onion and green pepper from pan and set aside.Season steak, onion and bell pepper to taste with salt and pepper.
- Add remaining 2 tablespoons of butter to the pan.Once melted add flour, and cook and stir for 1 minute.
- Gradually whisk in the milk. Simmer for a few minutes to thicken.Add garlic powder.
- Reduce heat to low and stir in the cheese in 4 or 5 batches.
- Stir in pasta, steak, onion, and peppers. Serve.
Nutrition Facts : Calories 516 kcal, ServingSize 1 serving
PHILLY CHEESESTEAK MAC AND CHEESE
In just 25 minutes you can be devouring this incredible one pot recipe. If you like Philly cheesesteaks you are going to go nuts over this cheesy Philly Cheesesteak Mac and Cheese, loaded with roast beef, cheese and pasta.
Provided by Donna Elick
Categories Main
Time 25m
Number Of Ingredients 13
Steps:
- In a large skillet over medium high; add butter, salt and pepper. Stir to combine. Add 3 1/2 cups of milk, then cover.
- Once milk starts bubbling add pasta. Allow to bubble for 4-5 minutes, until pasta is almost cooked though, stirring occasionally.
- Meanwhile, chop peppers into bite size pieces. Set aside. Chop beef into bite size pieces. Set aside.
- Add beef to skillet and stir to combine. Allow to bubble for 2 minutes.
- Meanwhile in a resealable jar create slurry; combine 2 tablespoons milk and 2 Tablespoons flour. Shake until well combined. Set aside.
- Preheat oven to broil (broil-high).
- Stir 8 ounces provolone cheese and Parmesan cheese into skillet. Add slurry. Stir to combine. Add peppers (optional). Stir to combine. If mac and cheese is too thick, add a splash of milk and stir, repeat until it is loosened up. *cheese sauce with thicken as it cools
- Sprinkle with remaining 4 ounces of cheese. Place under broiler for 2-3 minutes until cheese is melted and golden browned. Top with fresh parsley.
- Serve and enjoy!
Nutrition Facts : ServingSize 1, Calories 510 kcal, Carbohydrate 31 g, Protein 36 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 99 mg, Sodium 2161 mg, Sugar 6 g, Fiber 2 g
PHILLY CHEESESTEAK MAC AND CHEESE RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 13
Steps:
- Place steak on sheet of plastic wrap; freeze 20-30 minutes until partially frozen and stiff. Slice beef against grain into slices 1/4" thick and 1/2" wide. Heat oil in skillet over medium heat. Add green pepper and onion; cook, stirring often, 5-7 minutes or until vegetables soften. Add beef; season with salt and pepper. Saute beef, stirring, 1 minute or until lightly browned. Set aside. Preheat oven to 375°F. Grease 13"x9" baking pan. Bring pot of salted water to boil over high heat. Add pasta; cook until just beginning to soften to al dente. Drain pasta; run under cold water and return to pot. Heat butter in pot over medium-low heat. Stir in flour; cook, stirring constantly, 1 minute or until mixture turns slightly beige and bubbly. Increase heat to medium; slowly whisk in milk. Bring to boil, whisking often. Reduce heat to low; stir in nutmeg. Simmer sauce 2 minutes. Combine cheeses; add to sauce by 1/2-cup measures, stirring until cheese melts before making next addition. Pour sauce over pasta; stir well. Fold in beef mixture; season with salt and pepper. Transfer to baking pan. Sprinkle breadcrumbs on top. Bake 20-30 minutes or until sauce is bubbly and crumbs are deep brown. Let stand 5 minutes before serving.
PHILLY CHEESESTEAK MAC AND CHEESE
Philly Cheesesteak Mac and Cheese is a perfect 30 minute dinner the whole family will love. This is a great spin on our homemade mac and cheese!
Provided by Lisa Longley
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Cook the pasta according to package instructions. When it is finished cooking, drain and set aside.
- While the pasta is cooking, heat the oil in a skillet. When it is smoking, add the sirloin and cook until for about 5 minutes or until browned. Remove the meat from the skillet and tent loosely with foil. Drain any excess grease from the skillet, though there is no need to clean it.
- Melt the butter in a large skillet. Add in the peppers, mushrooms, onion, and garlic, then add the salt and pepper. Cook until the vegetables are soft, about 5 minutes.
- Whisk in the flour. Then slowly whisk in the half and half and the whole milk. Bring the milk to a simmer. Stir in the provalone and stir until compltely melted. Add the cooked noodles to the cheese sauce.
- Finally stir in sirloin. Serve and enjoy!
PHILLY CHEESESTEAK MACARONI AND CHEESE
If you like Philly cheesesteaks and macaroni and cheese, you should love this easy and comforting casserole. You could use any type tubular pasta. Elbow or campanelle pasta are my favorites.
Provided by CookingONTheSide
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- In a large skillet, heat olive oil.
- Cook onions with salt and pepper for 6-8 minutes.
- Add beef broth and roast beef.
- When noodles are cooked, drain and combine with onions.
- Cook for 5-7 minutes.
- In a medium saucepan, heat butter and add flour to thicken.
- Add milk, bring to boil.
- Add cheese, mix well.
- Once melted, pour over noodles and onions.
- Add parsley and mix together.
- Pour into a 9x13 baking dish or lasagna pan.
- Cover with aluminum foil and bake in a 350-degree oven for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 677.1, Fat 26.9, SaturatedFat 13.5, Cholesterol 88.2, Sodium 1771.8, Carbohydrate 69.1, Fiber 3.2, Sugar 3.8, Protein 38.4
PHILLY CHEESESTEAK SKILLET MEAL
This recipe came about because I wanted to use up green peppers from the garden. It's quick, easy and even my picky friends have asked for the recipe.
Provided by JoAnna Ellingsen
Categories Meat and Poultry Recipes Beef Steaks
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
- Meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. Just before the beef is done, add the bell peppers, and cook until tender, but still green. Season with salt and pepper. Stir in the cheese food, condensed soup and milk to make a thick sauce.
- Remove from the heat, and stir in the macaroni noodles. Serve and enjoy!
Nutrition Facts : Calories 699.6 calories, Carbohydrate 54.8 g, Cholesterol 114.7 mg, Fat 35.4 g, Fiber 3.2 g, Protein 39.5 g, SaturatedFat 15.9 g, Sodium 1275.4 mg, Sugar 10 g
PHILLY CHEESESTEAK MACARONI & CHEESE
Steps:
- Place a large pot of salted water over high heat and bring it to a boil. Once the water boils, cook the cavatappi to al dente according to package directions. Once the pasta has finished cooking, drain it and return it to the pot it was cooked in.
- While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions to the pan and top them with a lid or piece of aluminum foil for 2-3 minutes, just to get them cooking. Remove the lid or aluminum foil and continue cooking the onions until tender and lightly caramelized, 8-10 minutes.
- While the onions are caramelizing, melt the butter over medium-high heat in a medium-size pot. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken. Remove the pot from the heat and stir in the shredded cheese. Season with salt and freshly ground black pepper and reserve.
- To the skillet with the onions, add the beef stock and the roast beef. Cook to warm through. Add the cheese sauce and the onion-roast beef mixture to the pot with the drained pasta and toss everything to combine. Portion the mac and cheese onto plates, topping each with a sprinkle of parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ONE-POT PHILLY CHEESE STEAK MAC AND CHEESE
We made sure the classic Philly cheese steak flavor really hit the mark in this hearty dinner. It's a one-pot wonder that you only have to travel to your pantry to make!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Transfer to small bowl, and wipe out pan.
- In same Dutch oven, melt remaining 1 tablespoon butter over medium-high heat. Add beef, onions, bell peppers and grill seasoning; cook 6 to 8 minutes or until beef is cooked through and onions are tender. Pour mixture into large bowl; cover with foil to keep warm.
- Stir water and macaroni into Dutch oven; heat to boiling over high heat. Reduce heat to medium; cook 4 to 6 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
- Stir beef mixture into macaroni mixture; cook and stir 1 minute to heat through. Remove from heat; stir in cheese cubes until melted. Top with shredded cheese blend. Cover and let stand 3 to 5 minutes or until cheese melts. Top with toasted bread crumbs.
Nutrition Facts : Calories 610, Carbohydrate 64 g, Cholesterol 105 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 9 g, TransFat 1 g
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