Philly Cheesesteak Macaroni and Cheese {Main Dish Contributor}

Happy May everyone! This year is just flying by. So, a little confession. Not surprisingly, I’m a Food Network and Cooking Channel addict. I’ve been watching both for years. Unique Eats & Sweets, Secrets of a Restaurant Chef, Throwdown, the list goes on and on – culminating with my foodie crush Alton Brown.

 Then Food Network Magazine happened. *happy dance in my kitchen* And that’s where this month’s recipe comes to you from. I was all over the cheese issue, and we love some macaroni and cheese in this house. So the easy answer to dinner was Philly Cheesesteak macaroni!

Philly Cheesesteak Macaroni & Cheese

Philly Cheesesteak Macaroni & Cheese

From Food Network Magazine


  • 12 ounces pasta shells
  • 3 tablespoons unsalted butter
  • 2 eggs
  • 1 cup evaporated milk
  • 2 cups grated mild cheddar cheese
  • 1 cup grated provolone cheese {or rip sliced provolone into small pieces}
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons unsalted butter, divided
  • ½ pound bottom round, cut into small strips
  • 1 yellow onion, sliced
  • 2 green bell peppers, julianned


  1. Bring a large pot of water to a boil over medium-high heat. Add pasta, and cook until al dente. Reserve 1 cup pasta water; drain and set aside.
  2. While pasta cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Cook beef strips until browned and cooked almost all the way through. Remove beef to a bowl; set aside.
  3. In the same skillet, add remaining tablespoon butter. Once butter melts, add sliced onion. Cook until just beginning to brown; reduce heat to medium-low. Cook onions until tender and almost caramelized, about 10 minutes. Add bell pepper; cook for 3 to 5 minutes. Return beef to skillet; cook to heat through.
  4. Whisk together eggs, evaporated milk, cheeses, salt, and cayenne pepper in a medium sauce pan. Cook sauce over medium heat, whisking frequently, until cheese melt and sauce thickens.
  5. Pour sauce over pasta and stir to combine. Add pasta water until sauce thickens and coat pasta evenly (about ½ to ¾ cup). Top macaroni with beef and vegetables.

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