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steak mac and cheese

Creamy Steak Mac and Cheese

This indulgent dish combines the rich flavors of tender ribeye steak, creamy elbow macaroni, and a luxurious cheese sauce. Inspired by the comforting classic mac and cheese and the savory goodness of Philly cheesesteak, this recipe is a perfect fusion of textures and flavors. It's the ultimate comfort food that warms your heart and satisfies your cravings, making it perfect for a cozy family dinner or impressing guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine American
Servings 6
Calories 600 kcal

Equipment

  • Large pot for boiling pasta
  • Skillet for cooking steak
  • Medium saucepan for making cheese sauce
  • Whisk
  • Large mixing bowl

Ingredients
  

  • 2 1/2 cups uncooked elbow macaroni
  • 1 lb thinly sliced ribeye steak
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 yellow onion diced
  • 2 cups shredded provolone cheese
  • 2 cups shredded American cheese
  • 4 tbsp unsalted butter
  • 2 1/2 tbsp all-purpose flour
  • 3 cups milk
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dry mustard
  • 1 1/4 tsp salt
  • Black pepper to taste
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 cup shredded provolone cheese
  • 1 cup shredded American cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Prepare the Pasta:
  • Boil a large pot of salted water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  • Cook the Steak:
  • In a large skillet, melt 1 tbsp butter over high heat. Add the sliced ribeye steak and cook for 2-3 minutes per side until browned and charred. Remove the steak from the skillet and set it aside.
  • Make the Cheese Sauce:
  • In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour to create a roux, and cook for 1-2 minutes until fragrant. Gradually add 2 cups milk while whisking constantly. Stir in Worcestershire sauce, Dijon mustard, garlic powder, onion powder, and dry mustard. Once the mixture thickens, add the shredded provolone and American cheese gradually, stirring constantly until smooth.
  • Combine:
  • In a large bowl, combine the cooked pasta, cooked steak, diced bell peppers, and onions. Pour the cheese sauce over the mixture and toss to coat evenly.
  • Serve:
  • Transfer the mixture to a serving dish, garnish with parsley, and serve hot. Add extra cheese or hot sauce on the side for guests to customize.

Notes

Alternative Meat: If you prefer a leaner cut, you can use sirloin instead of ribeye. For a meatless version, try sautéed mushrooms or plant-based crumbles.
Cheese Variations: You can swap the provolone and American cheeses for other varieties like sharp cheddar or Gruyère for a different flavor profile.
Make-Ahead: The cheese sauce and steak can be cooked ahead of time. Just assemble and bake when ready.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk to loosen the sauce.