This is the ultimate comfort food mash-up, my dear. Combining the savory, iconic flavors of a Philly cheesesteak with the creamy, satisfying heartiness of macaroni and cheese, all made effortless in your crockpot. It’s a guaranteed crowd-pleaser that feeds the soul.

This slow-cooked creaminess meets umami-packed steak dish was born from my desire to capture a diner classic without the grill-day fuss. The key is the two-cheese blend—sharp cheddar for tang and provolone for that authentic Philly melt—tossed with tender, browned ribeye and sweet sautéed peppers. A touch of beef broth in the crockpot creates a silky sauce that coats every noodle. For the best browning, I always reach for my trusty 10-inch cast iron skillet; it holds heat beautifully for a perfect sear.

Ingredients

• 500g ribeye steak, thinly sliced (about 1.1 lbs)
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 280g elbow macaroni (2.5 cups, uncooked)
• 4 cups (950ml) whole milk
• 1 cup (240ml) beef broth
• 2 tbsp cornstarch
• 2 tbsp cold water
• 250g sharp cheddar cheese, grated (about 2.5 cups)
• 250g provolone cheese, grated (about 2.5 cups)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced ribeye steak in a single layer. Cook without stirring for 2-3 minutes until a deep brown crust forms on the bottom, then flip and cook for another 2 minutes. The goal is to brown the meat, not cook it through. Transfer the browned steak to a plate, leaving the drippings in the pan.
2. Reduce heat to medium. Add butter to the skillet. Once melted, add the sliced onions and bell peppers. Cook, stirring occasionally, for 8-10 minutes until the vegetables are soft and beginning to caramelize. Add the minced garlic and cook for 1 minute until fragrant.
3. In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. This will be your thickener.
4. Lightly grease a 6-quart crockpot. Add the uncooked elbow macaroni, the browned steak with any accumulated juices, and the sautéed pepper-onion mixture. Pour in the whole milk and beef broth. Stir in the salt, pepper, and Worcestershire sauce. Finally, pour in the cornstarch slurry and stir everything together until well combined.
5. Cover and cook on LOW for 3 to 3.5 hours, stirring once halfway through the cooking time. The macaroni should be tender and the sauce should be thick and creamy. Do not cook on HIGH, as the milk may scorch.
6. When done, turn the crockpot to WARM. Gradually stir in the grated cheddar and provolone cheeses until fully melted and the sauce is velvety smooth. Let it rest for 10 minutes before serving to allow the sauce to thicken further.