Philly Cheesesteak Macaroni Cheese Recipes

SPICY PHILLY CHEESESTEAK MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees and set a large pot of water on the stove to boil. When boiling, cook pasta according to directions.
• In a large skillet add the olive oil and heat to medium high heat. Add steak, onions, and peppers and quickly cook until meat isn't pink. Add 1/2 tsp. salt and 1/2 tsp. garlic powder and 1/4 tsp. pepper to the steak mixture. Add the steak side and stir. Set aside.
• In a small sauce pot, add the butter and melt over medium heat. Once melted, whisk in the flour until a roux forms. Cook for 1 minute or until roux is golden brown. Slowly whisk in the milk. Cook over medium heat or until milk starts to bubble and thicken. Once thick, about 5 minutes, add the hot sauce. Whisk to combine.
• Off the heat, add 2/3 of the cheese and whisk well.
• In a large mixing bowl or your pasta pot, mix together the steak mixture, pasta, and cheese sauce. Stir well and then add additional seasonings to taste. Pour into a casserole dish and top with remaining cheese and the fried onions.
• Bake for 10-15 minutes or until bubbling.
• Serve immediately.

ONE-POT PHILLY CHEESE STEAK MAC AND CHEESE

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.

PHILLY CHEESE STEAK

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

PHILLY CHEESESTEAK MACARONI & CHEESE

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add pasta, and cook until al dente. Reserve 1 cup pasta water; drain and set aside.
• While pasta cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Cook beef strips until browned and cooked almost all the way through. Remove beef to a bowl; set aside.
• In the same skillet, add remaining tablespoon butter. Once butter melts, add sliced onion. Cook until just beginning to brown; reduce heat to medium-low. Cook onions until tender and almost caramelized, about 10 minutes. Add bell pepper; cook for 3 to 5 minutes. Return beef to skillet; cook to heat through.
• Whisk together eggs, evaporated milk, cheeses, salt, and cayenne pepper in a medium sauce pan. Cook sauce over medium heat, whisking frequently, until cheese melt and sauce thickens.
• Pour sauce over pasta and stir to combine. Add pasta water until sauce thickens and coat pasta evenly (about ½ to ¾ cup). Top macaroni with beef and vegetables.

PHILLY CHEESESTEAK MACARONI

Steps:

• Place the beef in a medium bowl and sprinkle it with the salt and pepper. Pour the Worcestershire sauce over it, toss to coat, and cover, and refrigerate for at least 30 minutes. You can do this ahead of time.
• Prepare the pasta according to package instructions. Drain, place it back in the pot, and set aside.
• Preheat the oven to 375 and lightly grease a 9" pie plate or medium casserole dish.
• In a small skillet heat the ½ tablespoon butter and 2 teaspoons oil. Add the onion and sprinkle with the pinch of salt. Cook over medium heat for about 8 minutes, until the onions are soft and a pretty caramel color. When the onions are cooked add them to the pasta and place the skillet back on the heat.
• While the onions cook, in a medium saucepan, stir together the cold milk and cornstarch. Bring it to a simmer, remove it from the heat, stir in the butter and let it melt, and then stir in the cheese. Pour the cheese over the pasta and onions and stir to combine.
• Add the steak to the skillet you cooked the onions in. It should be hot enough to quickly brown/ sear the beef on all sides. Brown the meat (about 4 minutes) and then add it to the pasta, onions, and cheese.
• Stir everything to combine it, scrape the mixture into the prepared baking dish, and top with the additional ½ cup cheese.
• Mix the breadcrumbs with the oil and then sprinkle over the top. Bake for 25-30 minutes. The cheese on top will bubble and the breadcrumbs will be toasty and golden brown.

PHILLY-STYLE MAC AND CHEESE

Steps:

• Cook macaroni according to package directions., Meanwhile, in a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheeses, garlic powder, steak seasoning and onion powder., Drain macaroni; add to sauce mixture. Stir in steak. Transfer to an ungreased 13x9-in. baking dish; sprinkle fried onions over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

PHILLY CHEESESTEAK SKILLET MEAL

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!

PHILLY CHEESESTEAK MACARONI AND CHEESE

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!

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.