Oh yea…who doesn’t love Mac-n-Cheese or Philly Cheese Steaks?
I have been cursed. I’ve been cursed with an appetite and taste buds that mostly loves fatty and sugary foods. I love foods that feels like a warm hug around the belly once it is ingested. Don’t you? Nothing gives me a bear hug like a good Mac-N-Cheese. I’m not talking the crap that is made with powdered cheese (that is not real cheese). I am talking Mac-N-Cheese that is made with real cheese, milk, and butter and baked to perfection. Well, baked is an option that I greatly appreciate. You know what else I greatly appreciate? A good sandwich! Particularly a Philly Cheese Steak Sandwich with warm and toasty bread, awesome melted cheese, and delicious beef. So I was thinking, why not combine both of them together?!
First let me say that Provolone Cheese is large consumption has an odd taste. It’s almost…fruity. You know what is weird about that? When I watch cooking shows, I hear chefs make compliments like that about cheese and wines all the time. When I hear them make compliments like that, I look around and wonder what the hell they are talking about?! How can cheese or wine taste like wood or fruit? It’s cheese for goodness sakes! So, when I made this dish I had to add a few different cheeses to balance out the flavor so it wouldn’t taste too sharp or….odd. Now I know most of you are wondering, “Does it taste like a Philly Cheese Steak?” The answer to that question is….YES!
This Mac-N-Cheese dish has all the components that a good Philly Cheese Steak. It has green peppers, onions, provolone cheese, and delicious beef! To top it all off, I baked it with Panko Bread Crumbs for an added crunch. You don’t have to bake it at all. You can just eat it completely out of the pot (Lawd knows I did). Okay, I am done writing about this. Just try the Mac-N-Cheese and send me kisses through the blogosphere.
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Philly Cheese Steaks Mac-N-Cheese
- Total Time: 40 mins
- Yield: 1-8 1x
Description
Combining Philly Cheese Steak with Mac-N-Cheese creating a delicious and comforting meal!
Ingredients
- 1 lb. Medium Shells, cooked al dente
- 24 oz. Thinly Sliced Beef, chopped & cooked
- 1 tbsp. olive oil
- 1 green pepper, chopped
- 1 shallot, chopped
- 2 tbsp. butter
- 2 tbsp. flour
- 4 c. milk
- 2 c. White Cheddar, shredded
- 1/2 c. Provolone Cheese, shredded
- 1/2 c. cheddar cheese, shredded
- 1 tsp. dry mustard
- 1 tbsp. Worcestershire Sauce
- salt and pepper, to taste
- 1/2 c. Panko Bread Crumbs
- parsley flakes
Instructions
- Preheat oven to 350 Degrees.
- In a medium saute pan, heat the olive oil on medium heat and cook the shallots and green peppers until softened and translucent. Set aside.
- In a large sauce pan, melt the butter and sprinkle in the flour. Whisk and the mixture will become lumpy. Slowly pour in the milk to smooth out the lumps. Once the milk has been completely added, bring to a slight boil and sauce will thicken.
- Add the white cheddar and provolone to the milk and stir until smooth. Add the dry mustard, Worcestershire Sauce, and salt and pepper. Add the cooked pasta and stir. Finally, add the green pepper, shallots, beef, and cheddar. Stir until cheese is melted (add more milk if desired).
- Pour the mac-n-cheese in sprayed desired ramekins, top off with sprinkled Panko crumbs and extra provolone cheese, and bake for 15 minutes.
- * You don’t have to bake if you don’t want to
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Entree
- Cuisine: American
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