Can I make this ahead of time?

Absolutely! Cook the full recipe, cool completely, store in fridge up to 4 days. Reheat gently on stovetop (low-medium heat, stirring often) with a splash of milk. The philly cheesesteak mac and cheese actually tastes better on day 2 as flavors meld.

What's the best cheese for this recipe?

Provolone is the MVP—authentic cheesesteak flavor and melts beautifully. American cheese adds creaminess and stability (processed cheese emulsifies differently than block cheese), and cream cheese creates luxurious silky texture. Using all three together is the secret to restaurant-quality sauce.

How do I slice steak thin without a meat slicer?

Freeze ribeye for 15-20 minutes—not solid, just firm. Use a sharp chef's knife and slice against the grain (this breaks down muscle fibers). Each slice should be ⅛ inch thick. After two times, you'll be a pro.

Can I use ground beef instead of shaved steak?

Yes! Brown 1.5 lbs ground beef, then rinse under warm water in a strainer to remove excess fat. Pat dry and use the same way. You'll lose authentic cheesesteak texture, but flavor is still incredible. Ground sirloin is slightly leaner.

How long does this last in the fridge?

Up to 4 days in airtight container. Pasta absorbs more liquid each day, so add milk when reheating. After day 4, texture becomes too soft (though this dish rarely lasts that long in my house).

Can I freeze this for later?

Yes! Freeze up to 3 months. Cool completely first, then portion into freezer bags or containers. Thaw overnight in fridge and reheat on stovetop with splash of milk. Or freeze just sauce and beef, cook fresh pasta after thawing, and combine for best results.

Is this recipe kid-friendly?

Absolutely! Kids love the familiar mac-and-cheese base combined with beef. Start with ground beef if kids are picky about texture, then graduate to shaved steak once they're hooked on flavor. Most testers' kids asked for seconds.

Philly Cheesesteak Mac and Cheese: 30-Minute, Ultimate Comfort

Name: Creamy Philly Cheesesteak Mac and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb ribeye steak, thinly sliced (or 1.5 lb ground beef); 1 lb elbow macaroni; 4 tbsp unsalted butter; 3 tbsp all-purpose flour; 2.5 cups whole milk; 1 cup provolone cheese, freshly shredded; 1/2 cup American cheese, chopped; 3 oz cream cheese, softened; 1/2 cup Parmesan cheese, freshly grated; 1 medium yellow onion, diced; 1.5 cups diced red and green bell peppers; 4 garlic cloves, minced; 1 tbsp Worcestershire sauce; 1/2 tsp Dijon mustard; Salt, black pepper, red pepper flakes to taste

Description

30‑minute creamy philly cheesesteak mac and cheese loaded with silky three‑cheese sauce, caramelized shaved steak, sautéed peppers and onions, and al dente elbows. Cozy, glossy, restaurant‑level texture with simple weeknight steps.

Ingredients

Scale

1.5 lb ribeye steak, thinly sliced (or 1.5 lb ground beef)

1 lb elbow macaroni

4 tbsp unsalted butter

3 tbsp all‑purpose flour

2.5 cups whole milk

1 cup provolone cheese, freshly shredded

1/2 cup American cheese (about 4 slices), chopped

3 oz cream cheese, softened, cubed

1/2 cup Parmesan, freshly grated (for finishing)

1 medium yellow onion, diced

1.5 cups diced bell peppers (red + green)

4 garlic cloves, minced

1 tbsp Worcestershire sauce

1/2 tsp Dijon mustard

1/4 tsp red pepper flakes (optional)

Kosher salt and freshly ground black pepper, to taste

Instructions

Brown steak: Heat a large Dutch oven over medium‑high. Sear shaved ribeye in 2 batches 2–3 minutes per side until caramelized with crisp edges; remove. (For ground beef: brown 6–8 minutes, drain well.)
Sauté veg: In the same pot, add 1 tbsp butter. Cook onion 4–5 minutes until lightly golden. Add peppers 3–4 minutes until tender‑crisp. Stir in garlic 1 minute; remove veg to the steak plate.
Make roux: Add remaining butter to pot. Whisk in flour 1 minute until foamy. Slowly whisk in milk; simmer 3–4 minutes, whisking, until glossy and thick enough to coat a spoon.
Season + melt: Off heat, whisk in Worcestershire and Dijon. Add provolone and American; stir until smooth. Add cream cheese; stir until silky. Season with salt and pepper.
Cook pasta: Boil elbows in salted water to 2 minutes shy of package time (al dente). Drain (do not rinse).
Combine: Fold pasta into cheese sauce. Add steak and sautéed peppers/onion; toss gently until every noodle is coated and beef is glossy.
Finish: Top with Parmesan, black pepper, and a pinch of red pepper flakes. Serve hot.

Notes

Steak slices: Freeze ribeye 15–20 minutes, then slice very thin against the grain for tender, “cheesesteak” texture.

Ground beef option: After browning, drain very well (or briefly rinse in warm water and pat dry) to keep the sauce from turning greasy.

Cheese matters: Fresh‑shred provolone; pre‑shredded can make the sauce grainy. Add cheese off heat for a silky finish.

Pasta control: Undercook by 2 minutes; it finishes in the sauce and stays al dente.

Make‑ahead: Chill, then reheat gently with a splash of milk (2–3 tbsp per serving) to restore creaminess.

Freezer tip: Best texture if you freeze sauce + steak only; add freshly cooked pasta after thawing.

Serve with: Garlic bread for soaking up every bit of sauce, plus a lemony green salad.

Nutrition

Serving Size: 1.5 cups
Calories: 465
Sugar: 3 g
Sodium: 1,150 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 72 mg

Keywords: philly cheesesteak mac and cheese, creamy philly cheesesteak mac and cheese, steak pasta, provolone mac and cheese, one‑pot pasta, weeknight dinner, 30‑minute dinner, peppers and onions pasta, comfort food