I made A TON of this, so I will try and trim down my recipe. I’m certain no one, but my family needs 2 – 13×9 pans of this. We are freezing one of the pans, so there is supper for another day.
Philly Cheesesteak Mac & Cheese Recipe
Beef Bouillon Granules
Montreal Steak Seasoning
In my Instant Pot, I put my trivet. My round steak comes with about 3 in each pack. I take that apart, and I place one on my trivet. Then I add some seasoning mix and some Montreal Steak seasoning. I repeat until all my steaks are in the instant pot.
Next, I get about 2 cups of water (I will use this broth later on) and mix in about 2 teaspoons of the beef granules. I pour that over the steaks. Place the lid; seal the manual for 30 minutes (my steaks were mainly frozen).
While the steaks were cooking, I got my elbow noodles going. Again, I used the Instant Pot. When I throw my noodles in there, I add a 1/2 stick of butter, seasoning, and enough water to cover however many noodles you use. Now, pop on the lid, place on the seal, manual, and I set it for 8 minutes.
3 cups finely chopped fresh spinach
2 tsp Montreal Seasoning
Fresh mushrooms, finely chopped
1 T. minced garlic
1 onion, finely chopped
Orange, Red, and Yellow pepper, finely chopped
2 T. butter
2 T. Quinoa Flour (or any type of flour)
1 c. beef broth (from the meat)
1 c. milk
Provolone, 2 c. chopped up
Mozzarella, 2 c.
2 cups cheddar (with more for topping cause I like cheese)
Saute up the first 8 ingredients. Add flour and broth. Stir till mixed well. Add milk. Boil till thick. Once thick, add cheese.
Finishing It Up
When your noodles are done, you should not need to drain them. If they need it, though, drain off excess liquid. Mix the noodles in the cheese sauce. Place in a 13×9 greased baking dish. Top with French Fried onions and cheddar. Next time, however, I will use Panko for my topping.
Bake at 350 for about 40 minutes.