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Philly Cheesesteak Mac

Philly cheesesteak mac is a one-pot cheesesteak pasta skillet with tender elbow macaroni coated in a creamy provolone cheese sauce. Ground beef, onions, and bell peppers simmer with beef broth and milk for a true Philly flavor in mac-and-cheese form.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Vegetables and aromatics
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
Seasonings
  • 1 tbsp Worcestershire sauce
  • 1 salt and pepper to taste
Pasta and liquids
  • 2 cup elbow macaroni, uncooked
  • 2.5 cup beef broth
  • 1 cup whole milk
Cheeses
  • 6 slices provolone cheese, torn
  • 0.5 cup shredded mozzarella

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef and vegetables
  1. Brown the ground beef with diced bell pepper and diced onion in a large skillet over medium-high heat, then drain excess fat.
  2. Stir in the minced garlic, Worcestershire sauce, salt, and pepper; cook for 1 minute until fragrant.
Cook the pasta
  1. Add the elbow macaroni, beef broth, and whole milk, then stir and bring to a boil.
  2. Reduce heat to medium, cover, and cook 12–14 minutes, stirring once or twice, until pasta is tender and the liquid is mostly absorbed.
Melt the cheeses and finish
  1. Remove from heat and stir in the torn provolone until fully melted and creamy with a glossy sauce.
  2. Top with the shredded mozzarella, cover for 1 minute until melted, and serve immediately.

Notes

Pro tip: for the creamiest texture, stir during the last few minutes so the cheese sauce emulsifies as the pasta finishes absorbing liquid. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of milk or broth to loosen. Freezing: yes, but the sauce may be slightly grainier after thawing—stir in a little milk when reheating. Dietary swap: use 93% lean ground beef to reduce fat while keeping the Philly-style flavor.