Philly Cheesesteak Macaroni and Cheese

Course Main Course
Cuisine American
Keyword cheesesteak, pasta, quick and easy
Servings 6


  • 1 lb pork breakfast sausage
  • 1 1/2 teaspoons Montreal Steak Seasoning
  • 1 red pepper, seeded and diced
  • 1 yellow red pepper, seeded and diced
  • 1 cup milk
  • 1 cup half & half (fat free is fine)
  • 1 cup beef broth
  • 1/2 box (16 oz) medium shells pasta
  • 2 cups shredded provolone cheese
  • 1 cup shredded white cheddar cheese


  1. Heat a large skillet or dutch oven over medium-high heat. Add the sausage and steak seasoning and cook until sausage is browned. Remove from pan and drain on paper towels.
  2. To the same pan, add the peppers and cook until tender, about 3 to 4 minutes. Add in milk, broth and sausage and bring to a boil. Reduce heat to medium-low and stir in the pasta. Cover and cook until tender, stirring occasionally (about 20 minutes). Stir in the provolone until melted and smooth.
  3. Remove from heat and sprinkle with cheddar cheese. Cover and let stand for 5 minutes. Garnish with green onions, if desired.

Recipe Notes

You can buy a block of provolone cheese from the deli counter and grate it yourself if you can't Provolone in the regular dairy/cheese section of your grocery store. You could also use thin slices of provolone, cut into small pieces.  I've also used a mozzarella/provolone shredded mix that worked great. If you can't find, don't have and/or don't want to buy white cheddar cheese, you can use regular cheddar cheese in place of it.