Venison Philly Cheesesteak Mac ’n’ Cheese

Cheesesteaks and mac ’n’ cheese combine to form what just might be the ultimate comfort food

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time

Compile a list of your favorite comfort foods. If it’s anything like mine, it will include mac ’n’ cheese and Philly cheesesteak sandwiches. This recipe combines the two for the ultimate in comfort food. Top it with French's French Fried Onions for a bit of crunch and a lot of extra flavor.

Crunchy onion strips are the perfect topping for the rich mac ’n’ cheese.

You can make this with ground venison, but I prefer the texture of diced bits of steak in the finished product. The combination of venison, peppers, onions, and cheesy pasta turn this traditional side into a complete meal.

This crossover dish turns a favorite side into a meal.


8 ounces elbow or penne pasta

1 tablespoon vegetable oil

16 ounces venison steak or roast, cut into small bites

3 tablespoons butter

2 medium yellow onions, chopped

1 large green bell pepper, chopped

2 tablespoons all-purpose flour

2 cups whole milk

1 cup heavy cream

1/2 teaspoon ground mustard

1/4 teaspoon cayenne pepper

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

2 cups provolone cheese, freshly grated

2 cups American cheese, freshly grated



3 ounces French’s French Fried Onions

2 tablespoons butter, cut into small bits


Cooking Instructions

Preheat oven to 375 degrees. Fill large pot with water and 2 teaspoons salt and prepare the macaroni al dente according to package directions. Drain and set aside.

In a large saucepan or pot over medium-high heat, add the oil. Add venison and season with salt and pepper. Cook until the meat is mostly browned, but don’t worry if a small bit of pink remains. The meat will finish cooking as the pasta bakes. Remove venison to a warm plate and set aside.

Brown the venison in a large skillet.

Melt 3 tablespoons butter over medium heat in a saucepan. Add onions and green pepper and cook for 10 to 12 minutes until browned. Whisk in flour and cook for 1 minute. Slowly whisk in the milk, cream, mustard, cayenne, salt, and pepper.

Stirring constantly, continue to cook for 6 to 8 minutes until nice and thick. Stir in 3 1/2 cups of the cheeses (reserve remaining 1/2 cup of cheese for topping). Stir until cheese is melted.

Stir the cheeses into the sauce.

Add pasta and the meat.

Stir the browned venison, peppers, and onions into the gooey, creamy sauce.

Pour into a 9-by-13-inch baking dish sprayed with nonstick cooking spray. Sprinkle with the remaining cheeses and the slightly crumbled onion bits. Dot the top with butter. Bake for 30 minutes until bubbly and golden brown on top.

Top the mac ’n’ cheese with fried onions and dot with butter before baking.

Have a recipe you would like to suggest as a feature? Email us and let us know!