This restaurant inspired Philly Cheesesteak Mac ‘n Cheese is layered with the great flavors like roast beef and provolone cheese. This macaroni and cheese is a fun twist on the classic sandwich.

There’s a local restaurant that we like to go to sometimes on Sundays after church. This restaurant always has something new and different on the menu. A few weeks ago one of the specials was Philly Cheesesteak Mac and Cheese. Because I am completely obsessed with all things macaroni and cheese like this Taco Mac ‘n Cheese or this Easy Homemade Mac ‘n Cheese. I had to try it. I wasn’t disappointed it was phenomenal!

So today I’m sharing my version of  this Philly Cheesesteak Mac ‘n Cheese with y’all. This recipe is an easy all in one dinner that almost as much fun as it is delicious!

To make this recipe you’ll need:

• deli sliced roast beef
• pasta such as cavatappi, rotini or penne
• thinly sliced onion
• thinly sliced green bell pepper
• shredded provolone
• shredded cheddar
• milk
• beef broth
• flour
• garlic powder
• red pepper flakes
• and olive oil

Like most recipes for macaroni and cheese this one starts out with a roux. Don’t be intimidated by that fancy French sounding word it’s really simple I promise.

What Is a Roux?

A roux is just a fancy word for a mixture of flour and a fat such as butter, bacon drippings or vegetable oil that’s used as a thickening agent. A roux is commonly used in macaroni and cheese, gravy, Alfredo sauce, soups and stews.

How Do You Make A Roux?

For this recipe you will use butter and flour to make the roux. Begin by melting two tablespoons of butter over medium high heat. When butter is melted sprinkle two tablespoons of flour over the butter and cook for one minute. That’s it you’ve made a roux. See, it’s just a fancy name for a simple process

Now, that you know how to make a roux the rest of this Philly Cheesesteak Mac ‘n Cheese recipe is a breeze to make.

First, Prepare pasta according to package directions

Then, while the pasta is cooking place a large skillet over medium high heat with olive oil. Add the onion and peppers to the skillet cover with a lid and cook, stirring occasionally,  until very tender and onions are translucent.

While the onions and peppers are cooking melt butter in a medium sauce pan over medium high heat then sprinkle flour over the top. Allow it cook for 60 seconds and then slowly whisk milk to the roux allow it to come up to a bubble and thickening.

Remove the sauce pan from heat and stir in garlic, red pepper flakes, salt, pepper and cheese and set it aside.

In the skillet add beef broth and roast beef then cooked until warmed through.

Drain pasta and return to pot. Finally combine the beef, onions and pepper and cheese sauce  into the pasta. Garnish with chopped chives if desired.

This easy dinner recipe is a new family favorite especially on game days!

Happy Cooking Y’all!

Susanne

Looking For More Mac ’n Cheese Recipes With A Twist?

Skillet Taco Mac ’n Cheese 

Truffle Lobster Mac ’n Cheese 

Honey Pepper Chicken Mac and Cheese

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Philly Cheesesteak Mac 'n Cheese

This restaurant inspired Philly Cheesesteak Mac 'n Cheese is delicious and layered with the great flavors of the sandwich but in a macaroni and cheese form!

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 pound deli roast beef thick sliced and chopped
• 1/2 cup beef broth
• 1 pound large pasta such as cellentani or penne
• 1 large onion diced
• 1 large green bell pepper diced
• 2 tablespoons butter
• 3 cups milk
• 1 cup provolone shredded
• 1 cup cheddar shredded
• 2 tablespoons flour
• salt and pepper to taste
• 1 tablespoon garlic powder
• 1/4 teaspoon red pepper flakes optional

Instructions

1. Prepare pasta according to package directions
2. While the pasta is cooking place a large skillet over medium high heat with olive oil. Add the onion and peppers to the skillet cover with a lid and cook, stirring occasionally, until very tender and onions are translucent.
3. While the onions and peppers are cooking melt butter in a medium sauce pan over medium high heat then sprinkle flour over the top. Allow it cook for 60 seconds and then slowly whisk milk to the roux allow it to come up to a bubble and thickening.
4. Remove the sauce pan from heat and stir in garlic, red pepper flakes, salt, pepper and cheese and set it aside.
5. In the skillet add beef broth and roast beef then cooked until warmed through.
6. Drain pasta and return to pot. Finally combine the beef, onions and pepper and cheese sauce into the pasta. Garnish with chopped chives if desired.