Description
A creamy and indulgent mac and cheese dish inspired by the classic Philly cheesesteak.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ribeye steak, thinly sliced
- 1 cup cream cheese
- 2 cups shredded cheddar cheese
- 1 cup beef broth
- 1 onion, diced
- 1 green bell pepper, diced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and green bell pepper. Sauté until softened.
- Add the sliced ribeye steak to the skillet. Cook until browned.
- Stir in the cream cheese and beef broth. Mix until smooth and creamy.
- Add the cooked macaroni to the skillet. Mix well to combine.
- Stir in the shredded cheddar cheese until melted.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use leftover steak for a quicker meal.
- Substitute with chicken for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg