Mac and Cheesesteak

Duh. Right? I mean for a guy with over 15 mac and cheese recipes on his blog, and love of cheesesteaks, you would think that I would have done this already. No. It took me moving in with some guys from southern New Jersey to dream this one up. As you can imagine, people from around there have pretty specific ideas in mind of what is and isn't a cheesesteak so I had to stay true to the real thing.
As far as I'm concerned, there are only 3 acceptable cheeses for a cheesesteak. American, provolone, and wiz. For the mac and cheese version, American, provolone, and asiago worked. Cook up the steaks on a nice hot griddle or pan. Nicely browned. A cheesesteak isn't complete without caramelized onions. I like to sneak a few banana peppers in mine too. The purists didn't seem to mind. Really good stuff. Creamy, cheesy, lots of steak.
 

Mac and Cheesesteak

  • 3/4 Pound Provolone (see instructions)
  • 3/4 Pound American Cheese (see instructions)
  • 6 Ounces Asiago
  • 2 Onions
  • 2 Pounds Shaved Steak
  • 4 Tablespoons Flour
  • 4 Tablespoons Butter
  • 6 Cups Milk
  • 1.5 Pounds Gemelli Pasta
  • Banana Peppers (optional)

Instructions

  1. Go to the deli counter and ask for a chunk of cheese instead of slices. Get 0.8 pounds each of american and provolone. Then at the cheese display grab about 6 oz of asiago..
  2. Sear off the steak in batches to get it all nice and brown. Remove from pan. In the same pan cook the onions down in some butter until very browned.
  3. Meanwhile heat the butter and flour whisking often until smooth and very slightly starting to brown. Add the milk whisking constantly and bring to a simmer. Once the simmer is achieved and the mixture is thickened, kill the heat and let the temperature drop a bit. Start adding the cheese in handfuls, whisking to be sure everything is melting evenly.
  4. Drop the pasta into salted boiling water. Cook a few minutes less than the package says. Strain and mix with the sauce right in the pan you are going to bake it in. Mix in the meat. Spread onions and optional banana peppers on top and lightly press into the mixture with a spoon. Top with breadcrumbs and bake at 400 until the sauce is bubbling and the top is browned. If it hasn't browned, broil it for a minute or 2. Serve.
  5. THIS MAKES A TON!