Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Philly Cheesesteak Mac and Cheese
Getting reviews...
- Level: Easy
- Total: 1 hr 35 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 876
- Total Fat
- 49 g
- Saturated Fat
- 24 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 46 g
- Cholesterol
- 146 mg
- Sodium
- 904 mg
While the battle rages on in Philly over who serves up the best cheesesteak sandwich, we’re certain that this mac and cheese mash-up, with its sharp provolone cheese, savory steak and sweet onions and peppers, will have everyone in agreement.
- Level: Easy
- Total: 1 hr 35 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 876
- Total Fat
- 49 g
- Saturated Fat
- 24 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 46 g
- Cholesterol
- 146 mg
- Sodium
- 904 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Wrap the meat in plastic wrap and freeze 30 minutes to 1 hour for easier slicing.
- Meanwhile, spread the torn rolls on a baking sheet. Bake, tossing, until dry, 6 to 8 minutes. Finely grind in a food processor. Melt 2 tablespoons butter in a small skillet over medium heat. Add the ground rolls and 1 teaspoon salt; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and set aside. Reserve the pot.
- Slice the steak against the grain into very thin strips, 2 to 3 inches long. Toss with the paprika, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add half of the steak in an even layer and cook, undisturbed, until browned on one side, 3 minutes. Stir and cook through, 2 to 3 more minutes. Transfer to a clean bowl. Reduce the heat if the pan is too hot and add 1 more tablespoon vegetable oil; repeat to cook the remaining steak. Remove to the bowl.
- Reduce the heat under the skillet to medium-high; add the remaining 1 tablespoon vegetable oil. Add the bell peppers and onion and cook, tossing, until tender, 6 to 8 minutes. Add to the bowl with the steak.
- Melt the remaining 3 tablespoons butter in the reserved pasta pot over medium heat until bubbling. Sprinkle in the flour and cook, stirring, until a smooth paste forms, 2 to 3 minutes. Whisk in the milk until smooth, then continue to cook, whisking, until steaming, about 5 minutes. Whisk in the American cheese until melted. Reduce the heat to low, then whisk in the provolone in batches, waiting for the cheese to melt before adding more.
- Remove the cheese sauce from the heat and stir in the cooked pasta. Stir in the steak, bell peppers and onion; stir in the reserved cooking water, 1 tablespoon at a time, if the sauce is too thick. Season with salt and pepper.
- Spread the pasta in a 3-quart baking dish. Cover with the breadcrumbs and bake until bubbly, 12 to 15 minutes. Let stand 15 minutes before serving.
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