Go Back

Philly Cheesesteak Mac

Philly cheesesteak mac turned into a one-pot cheesy pasta skillet with creamy provolone sauce and tender elbow macaroni. Ground beef, peppers, and onions cook together, then the cheese melts into a rich, spoon-coating texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Peppers and onions
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 3 garlic, minced
Seasoning
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste
Pasta and dairy
  • 2 cup elbow macaroni, uncooked
  • 2.5 cup beef broth
  • 1 cup whole milk
Cheese
  • 6 slice provolone cheese, torn
  • 0.5 cup shredded mozzarella

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown the cheesesteak base
  1. Heat a large skillet over medium-high heat and brown the ground beef with diced green bell pepper and diced onion, stirring until browned. Drain excess fat, then add minced garlic, Worcestershire sauce, salt, and pepper and stir until fragrant.
  2. Add the elbow macaroni, beef broth, and whole milk to the skillet, stirring well so the pasta is evenly coated. Bring everything to a boil, then scrape the bottom to prevent sticking (visual cue: rolling bubbles across the surface).
Cook the pasta
  1. Reduce heat to medium, cover the skillet, and cook for 12–14 minutes, stirring once or twice during cooking. Cook until the pasta is tender and the liquid is mostly absorbed (visual cue: thickened, clinging sauce around the pasta).
Melt and finish
  1. Remove from heat and stir in torn provolone cheese until melted and creamy. Keep stirring until the sauce looks smooth and glossy (visual cue: cheese fully incorporated with no dry cheese streaks).
  2. Top with shredded mozzarella, cover the skillet, and let it sit for 1 minute to melt the cheese. Serve immediately while the mozzarella is melted and pooled (visual cue: shiny cheese layer on top).

Notes

For the creamiest texture, stir thoroughly when adding provolone so it melts evenly, and don’t overcook past 14 minutes once the liquid looks mostly absorbed. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of milk or broth to loosen the sauce. Freezing is not recommended because the cheeses can grain when thawed. For a lower-fat option, use part-skim milk and reduce the provolone slightly to maintain a creamy melt.