Philly Cheesesteak Macaroni

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Introduction:
Philly Cheesesteak Macaroni combines the iconic flavors of a classic Philly cheesesteak sandwich with the comforting appeal of macaroni and cheese. This dish features tender beef, sautéed bell peppers, onions, and creamy cheese sauce mixed with macaroni pasta. It’s a hearty, satisfying meal that’s perfect for family dinners or potlucks.

Ingredients:

  • 1 pound (450g) ground beef or thinly sliced steak
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) beef broth
  • 1 cup (240ml) heavy cream
  • 2 cups (200g) shredded provolone cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 1 pound (450g) macaroni pasta
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Optional Additions:

  • Sautéed mushrooms
  • Red pepper flakes (for heat)
  • Extra cheese for topping

Instructions:

1. Cook the Pasta:

  • Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente. Drain and set aside.

2. Cook the Beef:

  • In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef or thinly sliced steak and cook until browned. Remove the meat from the skillet and set aside.

3. Sauté the Vegetables:

  • In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and bell peppers. Sauté for 5-7 minutes until the vegetables are soft. Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. Make the Sauce:

  • Sprinkle the flour over the sautéed vegetables and stir well to coat. Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes until it starts to thicken.
  • Pour in the heavy cream and continue to simmer for another 2-3 minutes until the sauce is thick and creamy.

5. Add the Cheese:

  • Reduce the heat to low and stir in the shredded provolone and mozzarella cheeses. Continue to stir until the cheeses are completely melted and the sauce is smooth. Season with salt and pepper to taste.

6. Combine:

  • Add the cooked pasta and browned beef back into the skillet. Stir until everything is well combined and coated with the cheese sauce.

7. Serve:

  • Spoon the Philly Cheesesteak Macaroni into bowls or onto plates. Garnish with chopped fresh parsley.

Tips for Success:

  • For the most authentic taste, use thinly sliced ribeye steak. Freeze the steak for about 15 minutes before slicing to make it easier to cut thin slices.
  • If you prefer a spicier dish, add some red pepper flakes to the cheese sauce or sauté some diced jalapeños with the bell peppers and onions.
  • This dish can be made ahead of time and reheated. Add a splash of milk or cream when reheating to maintain the creamy texture.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 1 serving (approximately 1/6 of the recipe)
  • Calories: Approximately 500-600
  • Total Fat: Approximately 25-30g
  • Saturated Fat: Approximately 12-15g
  • Cholesterol: Approximately 100-120mg
  • Sodium: Approximately 700-900mg
  • Total Carbohydrates: Approximately 40-50g
  • Dietary Fiber: Approximately 2-3g
  • Sugars: Approximately 3-5g
  • Protein: Approximately 30-35g

Recommendation:
Philly Cheesesteak Macaroni is a delightful fusion of two beloved comfort foods, making it a perfect dish for any occasion. Pair it with a simple green salad or garlic bread for a complete meal. Leftovers reheat well, making it a great option for meal prep. Enjoy this creamy, cheesy, and savory pasta dish that’s sure to become a favorite in your household!

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