Philly Cheesesteak Mac and Cheese

Philly Cheesesteak Mac and Cheese

Photo by Heather S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    oz. flank steak or sirloin tip

  • 2

    Tbs. olive oil

  • ½

    green pepper, chopped

  • ½

    small onion, chopped

  • Salt and freshly ground pepper, to taste

  • 8

    oz macaroni

  • ¼

    cup unsalted butter

  • ¼

    cup all-purpose flour

  • 2

    cups milk, warmed

  • ¼

    tsp. freshly grated nutmeg

  • 4

    oz. white cheese, grated, about 1 cup

  • 3

    oz. mild provolone, grated, about ¾ cup

  • ½

    cup panko breadcrumbs

Directions

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.


Nutrition

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