Philly Cheesesteak Mac
A delicious and comforting dish that combines the flavors of cheesesteak and mac and cheese.
Equipment
- large frying pan
- Large pot
- Baking Dish
- Whisk
Ingredients
Main Ingredients
For the Steak:
- 16 oz. beef steak top sirloin or preferred cut
- 2 tsp vegetable oil
- 1 small yellow onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
For the Mac and Cheese:
- 1 lb large elbow macaroni
- 4 large eggs
- 12 oz evaporated milk
- 2 tbsp soy sauce
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
- 1 cup shredded fontina cheese
- 1 cup shredded Havarti cheese
- 8 oz cream cheese cubed
Instructions
- Heat a large frying pan over medium-high heat, add oil. Sear steaks for 2-3 minutes per side until a deep brown crust forms. Transfer to a cutting board and reduce heat to medium.
- Add sliced onion and pepper to the pan. Cook until slightly soft and browned, about 8-10 minutes. Transfer to a mixing bowl.
- Slice the steak into thin 1/2" strips. Combine steak with peppers and onions in the bowl. Add salt, black pepper, oregano, and smoked paprika. Mix well.
- Preheat oven to 350°F (175°C). Cook pasta in a large pot until al dente. Drain and set aside.
- In a large skillet, whisk together eggs, evaporated milk, soy sauce, dry mustard, and garlic powder. Heat over low heat until warm.
- Add shredded cheeses and cubed cream cheese. Stir occasionally until melted into a smooth cheese sauce.
- Mix in the cooked pasta. Transfer 2/3 of the mixture into a greased baking dish.
- Combine the steak and peppers with the remaining pasta mixture. Spread this over the top in the baking dish.
- Bake for 20-30 minutes until the top turns golden brown. For added flavor, consider topping with breadcrumbs or crispy fried onions before baking.
Notes
For added flavor, consider topping the casserole with breadcrumbs or crispy fried onions before baking.