The first time I made this One-Pot Philly Cheesesteak Mac & Cheese, the smell that filled my kitchen was pure magic. It started with the sizzle of thinly sliced beef hitting a hot pan, then bloomed into the sweet, savory aroma of onions and peppers softening in those glorious meaty juices. Finally, it all melted together—literally—into the creamy, cheesy embrace of the pasta. It felt like a triumph, a cozy hug in a bowl that combined two of my all-time favorite comfort foods. I knew after one bite, with my family groaning in approval, that this recipe was a permanent resident in my weeknight dinner rotation, and I’m so excited to share every tip I’ve learned with you.
Ingredients
- 1 lb ribeye steak, thinly sliced (or shaved beef)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 oz elbow macaroni
- 3 cups beef broth
- 1 cup heavy cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups shredded provolone cheese
- 1 cup shredded white cheddar cheese
- Optional garnish: chopped fresh parsley
Let’s talk about a few key players here. Don’t skip the ribeye if you can help it; that marbled fat delivers an authentic, rich flavor that makes a huge difference. I’ve tried it with leaner cuts and it just isn’t the same. That said, for a shortcut, the pre-shaved “beef for cheesesteak” works in a pinch! For the cheese, trust me, the provolone is non-negotiable. It’s the classic Philly melt and gives that perfect tangy, smooth pull. The smoked paprika might seem small, but it adds a subtle depth that ties the beef and cheese together beautifully.
Equipment Needed
- Large, deep skillet or Dutch oven with a lid
- Sharp knife and cutting board
- Tongs or a sturdy spatula
- Measuring cups and spoons
- Grater (for cheese, if not pre-shredded)
The single most important piece of equipment is your large, deep skillet or Dutch oven. This is a true one-pot meal, meaning everything from searing the beef to simmering the pasta happens right in this vessel. I used a 12-inch skillet with high sides, and it was perfect. If your pan is too small, you’ll crowd the beef and it’ll steam instead of sear—a lesson I learned the messy, splattery way! A lid is absolutely essential for cooking the pasta properly. As for the cheese, I grate my own from a block. Pre-shredded bags contain anti-caking agents that can make your sauce grainy, and for this silky-smooth dish, that extra minute of grating is 100% worth it.
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