Pepper Steak with Macaroni and Cheese arrives at the table as a refined take on comfort—sliced, peppery steak nestled into a silky, sharp mac and cheese. The contrast of crisped peppers and tender beef elevates everyday flavors into an elegant composition. For a modern twist on steak-forward comfort, this recipe balances rich cheese sauce and bright aromatics; if you enjoy fusion sides, see our steak-and-cheese rice for a complementary idea: steak-and-cheese rice.
Why Make This Recipe
- Effortless Yet Elegant: Simple techniques deliver restaurant-quality texture and sheen.
- Minimal Ingredients: Few components, each contributing bold flavor and refined mouthfeel.
- Impressive Flavor: Sharp cheddar, browned steak, and sautéed peppers create layered contrasts.
This version elevates the classic by searing thin steak for caramelized edges, finishing the cheese sauce to a velvety silk, and adding lightly charred peppers for brightness. The result reads as composed and modern rather than rustic.
Ingredients:
Base
- 8 oz elbow macaroni (or small shells), al dente
- 1 lb flank or sirloin steak, sliced thin against the grain (about 1/4-inch) — bring to room temperature before cooking
Sauce & Cheese
- 3 tbsp unsalted butter, room temperature
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed slightly
- 1 cup sharp cheddar, finely grated
- 1/2 cup Gruyère, finely grated (optional, for nutty depth)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Peppers & Aromatics
- 2 bell peppers (one red, one yellow), seeded and thinly sliced
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika (optional)
Topping & Finish
- 2 tbsp panko breadcrumbs, toasted (optional)
- 2 tbsp parsley, finely chopped, for garnish
- 1 tbsp butter, melted (for tossing with panko)
Precision notes: use warm milk to prevent lumps; grate cheese finely for smooth melting; fresh herbs finely chopped.
How to Make Pepper Steak with Macaroni and Cheese:
Prepare the pasta: Bring salted water to a boil and cook macaroni until just shy of al dente (about 1 minute less than package). Drain and reserve a splash of pasta water. Toss with a teaspoon of butter to prevent sticking.
Mini-tip: Slightly undercooking the pasta keeps it creamy after finishing in the sauce.Sear the steak: Season sliced steak with salt and pepper. Heat a heavy skillet over high heat with a tablespoon of oil. In batches, sear steak strips until browned and just medium-rare, 60–90 seconds per side. Remove and rest on a warm plate.
Sensory cue: Look for a deep mahogany crust; the meat should feel springy when pressed.Sauté peppers and onion: In the same pan, lower heat to medium-high, add the olive oil, and cook onions and peppers until softened with blistered edges, 5–7 minutes. Add garlic and smoked paprika for the final 30 seconds. Transfer to a bowl.
Mini-tip: Deglaze the pan with a tablespoon of water or stock if fond sticks—this captures concentrated flavor.Make the roux: Reduce heat to medium. Melt butter in a clean saucepan, whisk in flour, and cook 1–2 minutes until pale and nutty.
Sensory cue: The mixture should look smooth and glossy, not grainy.Build the sauce: Gradually whisk warmed milk into the roux until silky and thickened to coat the back of a spoon, about 4–6 minutes. Stir in Dijon, then remove from heat and whisk in grated cheeses until glossy and smooth. Season with salt and pepper. If too thick, thin with reserved pasta water, a tablespoon at a time.
Mini-tip: Hold back a small amount of cheese to finish the top for a glossy finish.Combine: Fold the drained macaroni into the cheese sauce, then gently fold in the sautéed peppers and half the seared steak. Adjust seasoning. The mixture should be creamy and cohesive, not dry.
Finish and crisp (optional): Transfer to an oven-safe dish, top with remaining steak slices and toasted panko mixed with melted butter. Broil briefly 2–3 minutes to develop a golden crust. Watch carefully to avoid burning.
Sensory cue: The top should be toasted, fragrant, and slightly crunchy against the creamy interior.Rest and garnish: Let rest 3–4 minutes to set, then sprinkle with parsley and serve warm.
Mini-tip: Resting lets juices redistribute and the cheese sauce settle to a silkier texture.
How to Serve Pepper Steak with Macaroni and Cheese:
Plate with intention: spoon a generous nest of mac and cheese in the center, lean several steak slices on top, and scatter blistered pepper strips for color. Serve on a warmed shallow bowl to keep heat. Pair with a crisp, acidic salad (arugula with lemon vinaigrette) and a light red wine to cut the richness.
How to Store Pepper Steak with Macaroni and Cheese:
Cool quickly to room temperature within an hour, then cover tightly and refrigerate for up to 3 days. To preserve texture, reheat gently: place in a covered ovenproof dish at 325°F (160°C) until warmed through, or reheat portions on the stovetop over low heat with a splash of milk to restore creaminess. Avoid microwaving at high power to prevent separation of the cheese sauce. For longer storage, freeze in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.
Tips to Make Pepper Steak with Macaroni and Cheese:
- Use room-temperature steak for an even sear and to avoid toughness.
- Grate cheeses yourself for smoother melt and better flavor.
- Toast panko separately for extra crunch rather than relying on broiler alone.
- Reserve a little pasta water to adjust sauce consistency without diluting flavor.
Variation (if any):
- Upgrade with caramelized shallots and blue cheese for a sharper profile.
- Swap flank for skirt steak or thinly sliced ribeye for more marbling.
- For a playful side, serve with crispy air-fryer mac and cheese balls for textural contrast and a contemporary presentation.
FAQs:
Can I use pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents that can inhibit melting. For the creamiest result, grate block cheese yourself.
What cut of beef works best?
Flank, skirt, or sirloin offer good flavor and slice thinly. Choose a cut with moderate grain and sear quickly over high heat to retain juiciness.
Is this freezer-friendly?
Yes—freeze in airtight portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven with a splash of milk.
Can I make this ahead for a dinner party?
Assemble components ahead: cook pasta and sauce, cool separately, and finish in the oven with a quick sear of steak just before serving for peak texture.
Conclusion
Pepper Steak with Macaroni and Cheese marries refined technique with comforting flavors—silky cheese, charred peppers, and perfectly seared steak create a composed dish that feels both modern and indulgent. For further inspiration in the steak-and-cheese realm, consider exploring this take on a related favorite: Philly Cheesesteak Mac and Cheese | Get ready to be happy!. Share your plating photos and notes in the comments, and pass this along to friends who appreciate elevated comfort food. How would you make this dish your own?
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Pepper Steak with Macaroni and Cheese
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A refined take on comfort food, featuring sliced, peppery steak nestled in a silky sharp mac and cheese.
Ingredients
- 8 oz elbow macaroni (or small shells), al dente
- 1 lb flank or sirloin steak, sliced thin against the grain (about 1/4-inch)
- 3 tbsp unsalted butter, room temperature
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed slightly
- 1 cup sharp cheddar, finely grated
- 1/2 cup Gruyère, finely grated (optional)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 bell peppers (one red, one yellow), seeded and thinly sliced
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika (optional)
- 2 tbsp panko breadcrumbs, toasted (optional)
- 2 tbsp parsley, finely chopped, for garnish
- 1 tbsp butter, melted (for tossing with panko)
Instructions
- Prepare the pasta: Bring salted water to a boil and cook macaroni until just shy of al dente. Drain and reserve a splash of pasta water. Toss with a teaspoon of butter.
- Sear the steak: Season sliced steak with salt and pepper. Heat a heavy skillet over high heat with olive oil. Sear steak strips until browned and just medium-rare, about 60–90 seconds per side. Remove and rest on a warm plate.
- Sauté peppers and onion: In the same pan, lower heat to medium-high, add olive oil, and cook onions and peppers until softened with blistered edges, about 5–7 minutes. Add garlic and smoked paprika for the final 30 seconds.
- Make the roux: Reduce heat to medium. Melt butter in a clean saucepan, whisk in flour, and cook 1–2 minutes until pale and nutty.
- Build the sauce: Gradually whisk warmed milk into the roux until silky and thickened, about 4–6 minutes. Stir in Dijon, then remove from heat and whisk in grated cheeses until smooth. Adjust seasoning.
- Combine: Fold macaroni into the cheese sauce, then gently fold in the sautéed peppers and half the seared steak. Adjust seasoning.
- Finish and crisp: Transfer to an oven-safe dish, top with remaining steak slices and toasted panko. Broil briefly for 2–3 minutes to develop a golden crust.
- Rest and garnish: Let rest for 3–4 minutes, then sprinkle with parsley and serve warm.
Notes
Use room-temperature steak for an even sear. Grate cheese yourself for better melting. Toast panko separately for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg