Philly Cheesesteak Mac and Cheese
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Philly Cheesesteak Mac and Cheese

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.

Course Main Dish, Side Dish
Keyword cheesesteak mac and cheese
Servings 6
Calories 516kcal


  • 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.


No need to thaw the Steak-uums before cooking. Any kind of thinly sliced steak can be used.


Calories: 516kcal