Philly Cheesesteak Macaroni Recipes

Steps:

• Cook macaroni according to package directions., Meanwhile, in a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheeses, garlic powder, steak seasoning and onion powder., Drain macaroni; add to sauce mixture. Stir in steak. Transfer to an ungreased 13x9-in. baking dish; sprinkle fried onions over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Steps:

• Cook pasta according to package directions.
• In a large skillet, heat olive oil.
• Cook onions with salt and pepper for 6-8 minutes.
• Add beef broth and roast beef.
• When noodles are cooked, drain and combine with 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 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!

Steps:

• Put the steak in the freezer for 30 minutes to firm up for easier slicing.
• Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
• Slice the steak as thinly as possible, discarding any large pieces of fat; set aside.
• Cook the pasta according to the package instructions for 1 minute less than al dente. Drain, then transfer to a large bowl; set aside.
• Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Working in batches, add the beef in a single layer, season with 1 teaspoon salt and several grinds of pepper and cook without stirring, until brown on the bottom, about 3 minutes. Flip the beef with tongs and brown the other side, about 3 minutes. Transfer to the bowl with the pasta.
• Heat 1 tablespoon oil in the same skillet over medium heat and add the onions. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until translucent and softened but not brown, about 10 minutes. Transfer to the bowl with the pasta.
• Heat the remaining 1 tablespoon oil in the same skillet over medium heat and add the peppers. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until softened but not brown, about 10 minutes. Set aside.
• Add the sour cream, beef broth, 3/4 cup of the sharp provolone, the diced mild provolone and 1 teaspoon salt to the pasta bowl and stir to combine. Transfer to a 9-by-13-inch baking dish and cover with the remaining mild provolone slices. Top with the bell peppers and pickled cherry peppers.
• Bake until the mixture is starting to bubble around the edges and the cheese is melted on top, about 30 minutes. Top with the remaining 3/4 cup sharp provolone and bake until heated through and the top is slightly golden, about 10 minutes. Let sit for 5 minutes before serving so the pasta can absorb some of the liquid and the cheese can set.