Philly Cheesesteak Mac
A Philly cheesesteak turned into mac and cheese — ribeye, peppers and a Cheese Whiz-style sauce. Slicing the beef thin and cooking it fast over high heat keeps it tender rather than chewy.
Ingredients
Instructions
Cook the macaroni until just al dente and drain, reserving a splash of the cooking water in case the sauce needs loosening later.
Saute the diced pepper and onion in oil until softened.
Add the thinly sliced ribeye and cook quickly over high heat until just done, it should stay tender, not toughen up.
Melt the Cheese Whiz with the beef broth and Worcestershire sauce until smooth, then fold in the pasta and the steak mixture until everything is coated.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.