Description
A rich and creamy crockpot mac and cheese loaded with tender Philly cheesesteak-style beef, sautéed peppers, onions, and melted cheese for the ultimate comfort food.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 2 cups cooked beef steak (thinly sliced)
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 1 cup beef broth
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a skillet, sauté sliced onions and bell peppers in butter until softened.
- Add thinly sliced beef to the skillet and cook until browned; set aside.
- Lightly grease the crockpot and add uncooked macaroni.
- Pour in milk and beef broth, then stir in garlic powder, salt, and pepper.
- Add cooked beef, onions, and peppers to the crockpot.
- Stir in half of the provolone and mozzarella cheese.
- Cover and cook on low for 2–3 hours, stirring occasionally, until pasta is tender.
- Once cooked, stir in remaining cheese until melted and creamy.
- Serve warm.
Notes
- For extra flavor, use ribeye steak or leftover roast beef.
- You can substitute provolone with white cheddar.
- Add mushrooms for a more authentic Philly cheesesteak taste.
- Stir occasionally to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American