Meat Lovers

Philly Cheesesteak Mac and Cheese

Philly Cheesesteak Mac and Cheese combines all the flavors of the traditional sandwich in a flavorful, cheesy mac and cheese dish.

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Servings: 7


  • 6 tablespoons butter, divided
  • 1 medium sweet onion, chopped
  • 1 green pepper, chopped
  • 1/2 pound ribeye steak, sliced thin and diced, pan fried to desired doneness
  • 1 large tomato, chopped
  • 16 ounces penne pasta
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon garlic, minced
  • 2 cups milk
  • 1 1/2 cups (6 ounces) Wisconsin gruyère cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin cheddar cheese, shredded
  • 1/4 cup Wisconsin parmesan cheese, shredded


In medium skillet, sauté 3 tablespoons butter with onions and peppers. When onions become golden, add steak and tomatoes. Cook one to two minutes more, remove from heat. Set aside.

Cook pasta according to package directions. Drain well; set aside.

Meanwhile, melt remaining 3 tablespoons butter over medium heat in medium saucepan. Using whisk, stir in flour, salt and garlic; cook 2 to 3 minutes, stirring constantly, until mixture is lightly golden. Slowly add milk and continue stirring until mixture comes to boil. Reduce heat to low and add shredded cheeses; stir until mixture is smooth. Pour over prepared pasta.

Gently stir in prepared vegetables and meat; serve hot.

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Be sure to use plenty of cheese. Use as much cheese as macaroni, by weight. More is better!