So great and quick to make! I love Philly Cheese steak anything, so those flavors in this Philly Cheese Steak Mac & Cheese = heaven! I shredded my own provolone as I find it melts better. Great weeknight meal and the leftovers are great too!
A perfect way to make use of the leftover roast beef in the fridge!
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Philly Cheese Steak Mac & Cheese
Ingredients
- 1 lb uncooked elbow macaroni or 1 lb campanelle pasta
- 2 tablespoons extra virgin olive oil
- 2 softball-sized onions chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup beef broth
- 1 lb sliced deli roast beef roughly chopped
- 2 tablespoons flour
- 2 tablespoons butter
- 2 cups milk
- 2 cups shredded provolone cheese
- fresh parsley
Instructions
- Cook pasta according to the package directions.
- In a large skillet, heat olive oil. Cook the onions with salt and pepper for 6-8 minutes. Add the beef broth and roast beef.
- When the noodles are cooked, drain and combine with the onions. Cook for 5-7 minutes.
- In a medium saucepan, heat butter and add flour to thicken. Add milk, bring to boil. Add cheese, mix well. Once melted, pour over the noodles and onions. Add parsley and mix together. Pour into a 9x13 baking dish or lasagna pan.
- Cover with aluminum foil and bake in a 350-degree oven for 10 minutes.
Enjoy!
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Recipe by Lainey6605
Photo by anniesnomsblog