Crockpot Philly Cheesesteak Mac and Cheese

Ingredients

• 1 lb beef sirloin or flank steak, thinly sliced

• 2 tbsp olive oil

• 1 green bell pepper, thinly sliced

• 1 small onion, thinly sliced

• 8 oz mushrooms, sliced (optional)

• 3 cups uncooked elbow macaroni

• 3 cups beef broth

• 1 cup whole milk (or evaporated milk for extra creaminess)

• 2 cups shredded provolone cheese

• 1½ cups shredded sharp cheddar cheese

• 4 oz cream cheese, cubed

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & black pepper, to taste

• Optional: red pepper flakes or Worcestershire sauce (½–1 tsp)

👩‍🍳 Instructions

1. Sear the beef (optional but recommended):
   Heat olive oil in a skillet over medium-high heat. Quickly sear beef strips for 1–2 minutes until just browned. Season lightly with salt and pepper.

2. Add to crockpot:
   Add beef, bell peppers, onions, mushrooms, uncooked macaroni, beef broth, milk, garlic powder, onion powder, and cream cheese.

3. Slow cook:
   Cover and cook on LOW for 2–2½ hours or HIGH for 1–1½ hours, stirring once halfway if possible.

4. Add cheese:
   When pasta is tender, stir in provolone and cheddar cheese until melted and creamy.

5. Final touch:
   Taste and adjust seasoning. Add Worcestershire sauce or red pepper flakes if desired.

🌟 Tips & Variations

• Extra cheesy: Add ½ cup mozzarella or Monterey Jack

• Lighter version: Use ground turkey or shaved chicken breast

• Philly-style twist: Top with sliced provolone and broil briefly before serving

• Low-carb option: Substitute pasta with cooked cauliflower florets (add at the end)

🍽 Serving Ideas

• Serve with garlic bread or a simple green salad

• Great for potlucks, family dinners, or meal prep

If you want, I can also provide: