Philly Cheesesteak Mac and Cheese

(Recipe created by the students of Volusia Co.)


Tender sliced Philly beef steak baked into classic made-from-scratch mac and cheese with peppers, onions and mushrooms for a mashup of two iconic menu favorites.




16 oz. AdvancePierre™ Philly Beef Steak, #10000097870 
1 lb. Elbow Macaroni, cooked 
4 Tbsp. Butter, divided 
2 Tbsp. Flour 
2 Cups Milk, warmed 
1 lb. Sharp Cheddar Cheese 
8 oz. White Onion 
4 oz. Mushrooms 
8 oz. Green Bell Peppers 
1 tsp Salt 
½ tsp. Red Pepper 
½ tsp. Onion Powder 
½ tsp. Paprika 
½ tsp. Garlic Powder 
½ tsp. Pepper 
  1. Boil (in salted water) and drain macaroni per box instructions (9 minutes).
  2. Add 2 tablespoons of butter to a pan and add vegetables. Cook until tender.
  3. Heat cheesesteak meat in a pan seasoned with salt and pepper.
  4. Melt 2 tablespoons of butter in a separate pan.
  5. Sprinkle in flour and stir until pasty.
  6. Whisk in warmed milk and let cook until thickened.
  7. Remove from heat and slowly add cheese, cooked vegetables, and spices to sauce.
  8. Add sauce to pasta and mix.
  9. Plate and garnish with parsley.

Image of Philly Cheesesteak Mac and Cheese nutrition facts.

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K-12 Schools