Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 pound thinly sliced ribeye steak
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded provolone cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking steak and vegetables
- Medium saucepan for making cheese sauce
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add thinly sliced ribeye steak and cook until browned, about 5-7 minutes. Remove steak from skillet and set aside.
4. In the same skillet, add sliced onion and green bell pepper. Cook until softened, about 5 minutes. Remove vegetables from skillet and set aside.
5. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, whisking constantly.
6. Gradually add whole milk to the saucepan, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
7. Add shredded cheddar and provolone cheese to the saucepan, whisking until melted and smooth.
8. Add cooked macaroni, cooked steak, and cooked vegetables to the cheese sauce. Stir until everything is well combined.
9. Transfer the mixture to a 9x13 inch baking dish. Bake for 20-25 minutes, until the top is golden brown and bubbly.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 625
Fat: 33g
Carbohydrates: 46g
Protein: 35g
Sodium: 525mg
Sugar: 7g
Substitutions for ingredients:
- Instead of ribeye steak, you can use sirloin steak or ground beef.
- Instead of cheddar and provolone cheese, you can use any combination of your favorite cheeses.
Variations:
- Add diced tomatoes or jalapeños for extra flavor.
- Use gluten-free pasta for a gluten-free version.
- Add breadcrumbs to the top before baking for a crispy topping.
Tips and tricks:
- Make sure to cook the macaroni until al dente so it doesn't become mushy in the cheese sauce.
- Don't overcook the steak or it will become tough.
- Use a whisk to prevent lumps in the cheese sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins for a fancy presentation.
Garnishes:
Sprinkle with chopped parsley or green onions for a pop of color.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the cheese sauce is too thin, add more cheese.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cheesesteak is a popular sandwich from Philadelphia, Pennsylvania that originated in the 1930s. It typically consists of thinly sliced steak, melted cheese, and sautéed onions on a hoagie roll.
Flavor profiles:
This dish is savory, cheesy, and comforting.
Serving suggestions:
Serve hot and enjoy as a main dish.
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