Description
A comforting blend of creamy mac and cheese with savory Philly cheesesteak flavors, featuring succulent sirloin, sautéed vegetables, and melted provolone cheese.
Ingredients
Scale
- 2 cups uncooked small pasta shells
- 1 tablespoon oil
- Salt and black pepper to taste
- 1 pound thinly sliced sirloin
- 3 tablespoons butter
- 1 small diced yellow onion
- 1 diced green bell pepper
- 8 ounces sliced white mushrooms
- 2 minced garlic cloves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 cup whole milk
- 2 cups shredded provolone cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.
- Sear the Sirloin: In a skillet, heat oil over medium-high heat. Add sirloin and season with salt and black pepper. Sear for about 5 minutes until browned. Remove and cover loosely with foil.
- Sauté the Vegetables: In the same skillet, melt butter over medium heat. Add onion, bell pepper, mushrooms, and garlic. Season with salt and black pepper, cooking until tender, about 5 minutes.
- Create the Cheese Sauce: Sprinkle flour over vegetables, whisking to form a paste. Gradually pour in half-and-half and milk, whisking continuously until thickened, about 5 minutes. Stir in shredded provolone until melted.
- Combine Everything: Fold cooked pasta into the cheese sauce and add the sirloin. Mix thoroughly.
- Serve and Enjoy: Transfer to bowls and enjoy while hot.
Notes
For a customizable twist, swap provolone with sharp cheddar or use chicken instead of sirloin for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg