Philly Cheesesteak Macaroni and Cheese

"If you like Philly cheesesteaks and macaroni and cheese, you should love this easy and comforting casserole. You could use any type tubular pasta. Elbow or campanelle pasta are my favorites."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Muffin Goddess photo by Muffin Goddess
photo by DuChick photo by DuChick
Ready In:




  • 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!

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. DuChick
    This was an excellent flavored quick meal for a weeknight. I had leftover deli beef that I didn't know what to do with and found this recipe. So glad I did! I used skim milk and low-fat cheese and would caution NOT to use these as the texture was a bit grainy. That was my own fault, but it did not affect the flavor at all. My family loved this and cleaned the bowl. I also used used whole wheat penne pasta. Thanks Lainey!
  2. anniesnomsblog
    So great and quick to make! I love Philly Cheesesteak anything, so those flavours along with mac and cheese = heaven! I shredded my own provolone as I find it melts better, but other than that, made it exactly as the recipe states. Great weeknight meal and the leftovers are great too!
  3. rosslare
    MAGNIFIC! We thoroughly enjoyed this!
  4. Muffin Goddess
    Yum! I went the full-fat route for both milk and cheese. Instead of using pre-shredded cheese, I bought a chunk of unsliced provolone from the deli and shredded it myself (it melts better for sauces than the preshredded stuff). I had a 1lb chunk of the cheese, but 2 cups shredded is only about 1/2 lb, so I topped the pasta with some extra cheese before placing it in the oven (I probably used 3/4 lb total). I was a little worried about the amount of onion in this while I was chopping it, but my worries were unfounded. I cooked them for an extra couple minutes so they started to caramelize, which mellowed their bite perfectly. I'd love to try this with some 'shrooms added in, too. TOTAL comfort food, thanks for posting!
    Congratulations! Your Recipe was featured as "The Recipe of the Day" on our homepage last week. (6/24/11)


  1. Christina B.
    I add mushrooms in as well


I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
View Full Profile

Find More Recipes