Easy High-Protein Philly Cheesesteak Mac That Beats Takeout Every Time (30 Minutes)
This Philly cheesesteak mac and cheese brings together tender seared ribeye, sweet caramelized peppers, and a velvety provolone sauce in one pot. Ready in 30 minutes, it's the high-protein weeknight dinner that actually beats takeout.
Equipment
- Large Pot
- Colander
- 12-inch cast iron skillet
- Wooden spoon or silicone spatula
- Whisk
- Box Grater
Ingredients
Produce
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced (optional)
Protein
- 1 lb ribeye or sirloin steak, thinly sliced
Pantry
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium beef broth
- 8 oz sharp provolone cheese, shredded
- 4 oz low-moisture mozzarella, shredded
- 1 lb cavatappi or elbow macaroni
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1 tbsp olive oil (for searing)
- Fresh parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta 1 minute less than the package directions say. Reserve about a cup of pasta water before draining.
- Season and sear the beef: Pat the sliced steak dry with paper towels. Season generously with salt, pepper, and a pinch of garlic powder. Heat 1 tbsp olive oil in your skillet over high heat. Sear the beef in a single layer for 1-2 minutes per side until browned. Don't stir it constantly—let it get a crust. Remove the beef to a plate and set aside. (Pan should look dry and dark with fond stuck to the bottom—that's flavor!)
- Cook the aromatics: Reduce the heat to medium. Add the sliced peppers, onions, and mushrooms. Cook for 5-6 minutes, scraping up those browned bits from the beef, until the vegetables are softened and starting to caramelize. Season with a pinch of salt. Remove them to the plate with the beef.
- Make the roux: Reduce the heat to low. Add 3 tbsp of butter to the skillet. Once melted, whisk in 3 tbsp of flour. Cook, whisking constantly, for 1-2 minutes until it smells like toasted biscuits and is a light golden color. (The roux should look like a thick, smooth paste with no dry flour spots.)
- Build the sauce: Slowly pour in the milk and beef broth while continuously whisking. Whisk vigorously to prevent lumps. Bring to a gentle simmer over medium heat. It will thicken in 3-4 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Taste it here—the base should be savory and well-seasoned before the cheese goes in.
- Melt the cheese: Reduce the heat to low. Add the shredded provolone and mozzarella in small handfuls, stirring constantly until fully melted. The sauce will be thick and velvety. Taste it again and adjust the seasoning. I always add a little extra black pepper here.
- Combine everything: Add the cooked, drained pasta to the sauce. Add the seared beef and the cooked vegetables. Stir gently to coat everything. If it seems too thick, add a splash of the reserved pasta water to loosen it up.
- Rest and serve: Let it sit for 2 minutes off the heat before serving. This lets the sauce set up and the flavors meld together. Scoop into bowls and finish with a sprinkle of fresh parsley or extra black pepper.
Notes
Freeze the steak for 15 minutes before slicing for perfect thin strips. Cook pasta al dente, as it will continue cooking in the hot sauce. Keep the heat low when melting cheese to avoid graininess. Season every layer—the beef, vegetables, and sauce—for a deeply savory dish. Store leftovers in an airtight container for up to 4 days; add a splash of milk when reheating. This recipe also freezes well for up to 3 months.