Table of Contents

Philly Cheesesteak Macaroni and Cheese: A Culinary Collision of Comfort

The scent of sizzling onions always throws me back to my childhood. Every summer, my family would road trip to Philadelphia. While my parents toured historical landmarks, I was laser-focused on one thing: devouring a perfectly greasy, gloriously cheesy Philly cheesesteak. The gooey provolone, the tender shaved beef, the slightly sweet, caramelized onions all nestled in a soft roll… Pure bliss. Years later, craving that familiar comfort, I wondered: what if I could translate that iconic flavor into a creamy, satisfying macaroni and cheese? The result is this recipe, a delightful collision of two comfort food titans that’s guaranteed to become a family favorite.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Yield: 1 (9×13 inch) casserole
Dietary Type: Not specified

Ingredients

1 lb uncooked elbow macaroni or 1 lb campanelle pasta
2 tablespoons extra virgin olive oil
2 softball-sized onions, chopped
1 teaspoon salt
1 teaspoon pepper
1/2 cup beef broth
1 lb sliced deli roast beef, roughly chopped
2 tablespoons flour
2 tablespoons butter
2 cups milk
2 cups shredded provolone cheese
Fresh parsley, chopped (for garnish)

Equipment Needed

Large pot
Large skillet
Medium saucepan
9×13 inch baking dish or lasagna pan
Aluminum foil

Instructions

Begin by cooking the macaroni or campanelle pasta according to the package directions. This usually involves bringing a large pot of salted water to a boil, adding the pasta, and cooking until al dente. Be sure not to overcook the pasta, as it will continue to cook in the oven.
While the pasta is cooking, prepare the cheesesteak element. In a large skillet, heat the extra virgin olive oil over medium heat.
Add the chopped onions to the skillet, along with the salt and pepper. Cook, stirring occasionally, for 6-8 minutes, or until the onions are softened and slightly caramelized. The goal is to bring out their natural sweetness.
Pour in the beef broth and add the roughly chopped roast beef to the skillet. Stir to combine and cook for 5-7 minutes, allowing the beef to warm through and absorb the flavors of the onions and broth.
Once the pasta is cooked al dente, drain it thoroughly and add it directly to the skillet with the onion and beef mixture. Stir well to combine, ensuring the pasta is evenly coated with the flavorful mixture.
Now, it’s time to prepare the creamy cheese sauce. In a medium saucepan, melt the butter over medium heat.
Add the flour to the melted butter and whisk continuously to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it is smooth and bubbly. This will help thicken the sauce.
Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a boil, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly.
Remove the saucepan from the heat and add the shredded provolone cheese. Stir well until the cheese is completely melted and the sauce is smooth and creamy. The heat from the sauce will melt the cheese, creating a luscious and decadent coating.
Pour the cheese sauce over the pasta and beef mixture in the skillet. Add the fresh parsley and mix gently to combine everything evenly.
Transfer the entire mixture to a 9×13 inch baking dish or lasagna pan. Spread it out evenly in the dish.
Cover the baking dish tightly with aluminum foil. This will help prevent the macaroni and cheese from drying out in the oven.
Bake in a preheated 350-degree oven for 10 minutes, or until heated through and bubbly.
Remove from oven. Let rest for 5 minutes before serving. Garnish with extra chopped parsley, if desired, for a pop of fresh color and flavor.

Expert Tips & Tricks

For a richer flavor: Consider using freshly grated provolone instead of pre-shredded. Pre-shredded cheese often contains cellulose, which can inhibit melting.
Spice it up: Add a pinch of red pepper flakes to the cheese sauce for a subtle kick.
Beef Upgrade: While deli roast beef is convenient, using thinly sliced steak, cooked to your liking, will elevate the dish to restaurant quality. Ribeye or sirloin work wonderfully.
Make-Ahead Magic: Assemble the macaroni and cheese up to the baking stage, cover tightly, and refrigerate for up to 24 hours. Add a few minutes to the baking time when you’re ready to serve.
Preventing a Dry Casserole: Be sure to cover the dish tightly with foil to prevent it from drying out during baking. If you notice the top browning too quickly, lower the oven temperature slightly.

Serving & Storage Suggestions

Serve the Philly Cheesesteak Macaroni and Cheese hot and bubbly straight from the oven. It’s a comforting and satisfying meal on its own, but it also pairs well with a simple side salad or steamed vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions until heated through, or bake the entire casserole in a preheated oven at 350 degrees for about 15-20 minutes, or until heated through. You may need to add a splash of milk to the leftovers before reheating to restore some of the creaminess.

Freezing is not recommended as the cheese sauce can separate upon thawing and reheating, affecting the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	677.1 kcal	N/A
Calories from Fat	241 g	36%
Total Fat	26.9 g	41%
Saturated Fat	13.5 g	67%
Cholesterol	88.2 mg	29%
Sodium	1771.8 mg	73%
Total Carbohydrate	69.1 g	23%
Dietary Fiber	3.2 g	12%
Sugars	3.8 g	15%
Protein	38.4 g	76%

Variations & Substitutions

Gluten-Free: Use gluten-free pasta and a gluten-free all-purpose flour blend for the roux.
Vegetarian: Substitute the roast beef with sautéed mushrooms and bell peppers for a vegetarian twist on the classic cheesesteak flavors.
Cheese Variety: Experiment with different types of cheese. Fontina, Gruyere, or even a sharp cheddar would all be delicious additions or substitutions for the provolone.
Spicy Version: Add sliced jalapenos or a dash of hot sauce to the cheesesteak mixture for an extra kick.
Creamier Texture: Add 4 oz of cream cheese to the cheese sauce for an even creamier texture.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Absolutely! While elbow macaroni and campanelle are recommended, any tubular pasta shape like penne or rotini would work well.

Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble the casserole up to the baking stage, cover it tightly, and refrigerate it for up to 24 hours. Add a few extra minutes to the baking time when you’re ready to bake it.

Q: Can I use different kind of cheese?
A: Yes! Provolone is traditional for cheesesteaks, but feel free to experiment with your favorite melting cheeses like mozzarella, fontina, or even a sharp cheddar.

Q: Is it possible to make this in a slow cooker?
A: While possible, the texture might be slightly different. Layer all ingredients in the slow cooker, cook on low for 2-3 hours, stirring occasionally, until cheese is melted and everything is heated through.

Q: My cheese sauce is too thick. How can I thin it out?
A: Gradually whisk in a little extra milk until the sauce reaches your desired consistency.

Final Thoughts

I hope you’re as excited as I am to try this Philly Cheesesteak Macaroni and Cheese! It’s a playful and delicious way to enjoy two beloved comfort foods in one unforgettable dish. Don’t hesitate to experiment with variations and ingredient swaps to customize it to your liking. I encourage you to give it a try and share your feedback – and maybe even pair it with a crisp, cold beer for the ultimate indulgence. Happy cooking!

Philly Cheesesteak Macaroni and Cheese Recipe