Philly Cheesesteak Mac and Cheese

By HeatherS

Ingredients

• 8 oz. flank steak or sirloin tip
• 2 Tbs. olive oil
• 1/2 green pepper, chopped
• 1/2 small onion, chopped
• Salt and freshly ground pepper, to taste
• 8 oz macaroni
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk, warmed
• 1/4 tsp. freshly grated nutmeg
• 4 oz. white cheese, grated, about 1 cup
• 3 oz. mild provolone, grated, about 3/4 cup
• 1/2 cup panko breadcrumbs

Details

Servings 6
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

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.