Philly Cheesesteak Mac and Cheese is full of white American cheese, steak, onions, and peppers. It’s super creamy and cheesy and perfect for gameday. One bite and you’ll be hooked.
I think this Philly Cheesesteak Mac and Cheese is my new favorite mac and cheese. The white American cheese makes it ultra creamy and rich and how can you go wrong with adding steak, onions, and peppers to something?
A combination of 3 cheeses gives tons of cheese flavor to this mac and cheese, but the real star of the show is the white American cheese. It’s best to use a good quality American cheese (like Boar’s Head) that you get at the deli. If you get it in slices, just cut them in strips instead of shredded it. American cheese melts really easily no matter what form it is in.
I use bowtie pasta for this recipe, but any pasta shape can be used. Elbow, shells, or cavatappi work well.
Frozen Steak-Uums are great to use for this recipe because they cook so quickly and they are thinly sliced. Plus they cook up wonderfully tender and add lots of steak flavor to this mac and cheese without making it hard to chew. If you want to use fresh steak instead, try using thinly sliced rib-eye.
This amazing Philly Cheesesteak Mac and Cheese can be on the table in under 30 minutes. Leftovers stay creamy and reheat well.
Try these other Mac and Cheese Recipes:
- Jalapeno Popper Mac and Cheese
- Buffalo Chicken Mac and Cheese
- Crab Mac and Cheese
- Nacho Mac and Cheese
- Chicken, Bacon & Ranch Mac & Cheese
Philly Cheesesteak Mac and Cheese
- 12 ounces bowtie pasta
- 10 frozen Steak-uums
- 4 tablespoons butter, divided
- 1 green bell pepper, cut into 1/2 to 3/4 inch pieces
- 1 medium sweet or yellow onion, coarsely chopped
- salt and pepper
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded mozzarella
- 1 1/2 cups shredded white American cheese
- 1/2 cup shredded sharp cheddar cheese
- Cook pasta in salted water and drain.
- Break Steak-uums apart and cook in a large non-stick pan over medium-high heat until browned. You will want to cook them in several batches so you don't crowd the pan.Remove from pan and set aisde.
- Wipe the pan clean and add 2 tablespoons of butter. Melt over medium-high heat.Add green pepper and onion and cook until soft, about 5 minutes.Stir in the Worcestershire sauce.
- Remove onion and green pepper from pan and set aside.Season steak, onion and bell pepper to taste with salt and pepper.
- Add remaining 2 tablespoons of butter to the pan.Once melted add flour, and cook and stir for 1 minute.
- Gradually whisk in the milk. Simmer for a few minutes to thicken.Add garlic powder.
- Reduce heat to low and stir in the cheese in 4 or 5 batches.
- Stir in pasta, steak, onion, and peppers. Serve.
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2 thoughts on “Philly Cheesesteak Mac and Cheese”
This is delicious. I thought I invented bow ties Philly cheesesteak and saw your recipe. Amazing! The only thing I changed was I used half heavy cream and half whole milk.
It’s the most delicious spin on Mac and cheese and it won’t last!!
My first time ever making mac n cheese. Chose this recipe because of Philly theme. I changed two items, i used smoked gouda instead of cheddar, and Half n Half instead of milk…Entered into contest with 10 other friends as part of a Birthday party, and won 1st place !…Who’da thunk ?..Thanx for a great recipe ! Drew in Daytona Beach FL.