Philly Cheesesteak Macaroni Cheese Food

PHILLY CHEESESTEAK MACARONI

Steps:

• Place the beef in a medium bowl and sprinkle it with the salt and pepper. Pour the Worcestershire sauce over it, toss to coat, and cover, and refrigerate for at least 30 minutes. You can do this ahead of time.
• Prepare the pasta according to package instructions. Drain, place it back in the pot, and set aside.
• Preheat the oven to 375 and lightly grease a 9" pie plate or medium casserole dish.
• In a small skillet heat the ½ tablespoon butter and 2 teaspoons oil. Add the onion and sprinkle with the pinch of salt. Cook over medium heat for about 8 minutes, until the onions are soft and a pretty caramel color. When the onions are cooked add them to the pasta and place the skillet back on the heat.
• While the onions cook, in a medium saucepan, stir together the cold milk and cornstarch. Bring it to a simmer, remove it from the heat, stir in the butter and let it melt, and then stir in the cheese. Pour the cheese over the pasta and onions and stir to combine.
• Add the steak to the skillet you cooked the onions in. It should be hot enough to quickly brown/ sear the beef on all sides. Brown the meat (about 4 minutes) and then add it to the pasta, onions, and cheese.
• Stir everything to combine it, scrape the mixture into the prepared baking dish, and top with the additional ½ cup cheese.
• Mix the breadcrumbs with the oil and then sprinkle over the top. Bake for 25-30 minutes. The cheese on top will bubble and the breadcrumbs will be toasty and golden brown.

PHILLY CHEESESTEAK MACARONI & CHEESE

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add pasta, and cook until al dente. Reserve 1 cup pasta water; drain and set aside.
• While pasta cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Cook beef strips until browned and cooked almost all the way through. Remove beef to a bowl; set aside.
• In the same skillet, add remaining tablespoon butter. Once butter melts, add sliced onion. Cook until just beginning to brown; reduce heat to medium-low. Cook onions until tender and almost caramelized, about 10 minutes. Add bell pepper; cook for 3 to 5 minutes. Return beef to skillet; cook to heat through.
• Whisk together eggs, evaporated milk, cheeses, salt, and cayenne pepper in a medium sauce pan. Cook sauce over medium heat, whisking frequently, until cheese melt and sauce thickens.
• Pour sauce over pasta and stir to combine. Add pasta water until sauce thickens and coat pasta evenly (about ½ to ¾ cup). Top macaroni with beef and vegetables.

PHILLY-STYLE MAC AND CHEESE

Steps:

• Cook macaroni according to package directions., Meanwhile, in a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheeses, garlic powder, steak seasoning and onion powder., Drain macaroni; add to sauce mixture. Stir in steak. Transfer to an ungreased 13x9-in. baking dish; sprinkle fried onions over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

PHILLY CHEESESTEAK MACARONI AND CHEESE

Steps:

• 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!

PHILLY CHEESESTEAKS (SANDWICH)

Steps:

• Heat 2 teaspoons oil in a large nonstick skille over medium high heat until very hot. Add onions and cook until soft and golden, about 5 minutes. Remove and set aside.
• Season with salt and pepper the pounded steak slices. Heat additional 2 teaspoons oil in the same skillet and heat until very hot. Place half of the steaks into the skillet (they may overlap).
• Cook until steaks are no longer pink, about 1 minute per side. Remove pan from heat, layer 4 half slices of cheese over meat, top with more meat and finally 4 more half slices of cheese. Cover pan with lid to melt cheese, about 1 minute.
• Divide meat and cheese between 2 rolls, top with half of onions and pour accumulated juices from skillet over the meat. (To keep warm, wrap in foil while preparing the remainding sandwiches.).
• Wipe skillet clean with paper towelling and repeat process with remaining steaks. Wrap the second batch of sandwiches in foil and let sit for about 1 minute to allow flavors meld. Serve.

PHILLY CHEESESTEAK MACARONI & CHEESE

Steps:

• Place a large pot of salted water over high heat and bring it to a boil. Once the water boils, cook the cavatappi to al dente according to package directions. Once the pasta has finished cooking, drain it and return it to the pot it was cooked in.
• While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions to the pan and top them with a lid or piece of aluminum foil for 2-3 minutes, just to get them cooking. Remove the lid or aluminum foil and continue cooking the onions until tender and lightly caramelized, 8-10 minutes.
• While the onions are caramelizing, melt the butter over medium-high heat in a medium-size pot. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken. Remove the pot from the heat and stir in the shredded cheese. Season with salt and freshly ground black pepper and reserve.
• To the skillet with the onions, add the beef stock and the roast beef. Cook to warm through. Add the cheese sauce and the onion-roast beef mixture to the pot with the drained pasta and toss everything to combine. Portion the mac and cheese onto plates, topping each with a sprinkle of parsley.

PHILLY CHEESESTEAK (THE WAY I REMEMBER IT)

Steps:

• Large dice the onions and set them aside earlier in the day; covered with a paper towel.
• Pour the peanut oil into a large hot stainless steel fry pan. Quickly saute the onions tossing them often until they become slightly translucent and tinged with brown. Remove and set aside.
• In the same hot pan add some of the meat (not all; it will sweat and release too much liquid) and roughly tear apart with two forks. When nicely browned remove and keep warm. Continue to do all the meat.
• Slice the hoagie buns (make sure they are really fresh. To get them sllightly crispy leave them early in the day uncovered) and place 1/3 of the meat in each. Top evenly with the cheese. Distribute the cooked onions and place in 300 degree oven on a baking pan until cheese is melted.
• You have the options of using either ketchup or a marinara sauce.

PHILLY CHEESESTEAK

Steps:

• Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
• Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
• Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.