Ingredients

For the Mac & Cheese

  • 8 oz elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 ½ cups whole milk, warmed
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup gruyere cheese, shredded
  • ½ tsp mustard powder
  • ¼ tsp smoked paprika
  • ¼ tsp black pepper
  • ½ tsp salt, or to taste

For the Steak

  • 12 oz sirloin or ribeye steak
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder

For the Stuffed Peppers

  • 4 large bell peppers (any color), tops cut off and seeds removed
  • ½ cup panko breadcrumbs
  • 1 tbsp unsalted butter, melted
  • ¼ cup grated parmesan cheese
  • 1 tbsp fresh parsley, chopped (optional, for garnish)

Equipment

  • Large pot
  • Medium saucepan
  • Skillet or grill pan
  • Baking dish
  • Mixing bowls
  • Oven

Instructions

Step 1: Prepare the Mac & Cheese

  1. Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente (about 6-8 minutes). Drain and set aside.
  2. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
  3. Slowly pour in the warmed milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 3-4 minutes.
  4. Remove from heat and stir in the cheddar, gruyere, mustard powder, smoked paprika, black pepper, and salt until the cheese is fully melted and smooth.
  5. Fold the cooked macaroni into the cheese sauce, stirring to coat evenly. Set aside.

Step 2: Cook the Steak

  1. Pat the steak dry with paper towels. Season both sides with kosher salt, black pepper, and garlic powder.
  2. Heat olive oil in a skillet or grill pan over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare (135°F internal temperature), or to your preferred doneness.
  3. Remove from heat and let the steak rest for 5 minutes. Slice thinly against the grain.

Step 3: Prepare the Bell Peppers

  1. Preheat the oven to 375°F (190°C).
  2. Place the hollowed-out bell peppers upright in a baking dish. If needed, trim the bottoms slightly to help them stand flat, but avoid cutting through.
  3. Lightly season the inside of each pepper with a pinch of salt.

Step 4: Assemble the Stuffed Peppers

  1. Gently fold the sliced steak into the mac and cheese mixture.
  2. Spoon the steak and mac and cheese mixture into each bell pepper, filling them to the top.
  3. In a small bowl, mix the panko breadcrumbs, melted butter, and parmesan cheese. Sprinkle this mixture evenly over the stuffed peppers.

Step 5: Bake

  1. Cover the baking dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the breadcrumbs are golden and the peppers are tender.

Step 6: Serve

  1. Remove from the oven and let the peppers cool for 5 minutes.
  2. Garnish with chopped parsley, if desired, and serve hot.

Serving Suggestions

  • Pair with a simple green salad or roasted vegetables for balance.
  • Serve with a side of garlic bread for extra indulgence.

Notes

  • Make Ahead: Prepare the mac and cheese and cook the steak up to a day in advance. Store separately in the fridge and assemble before baking.
  • Variations: Swap gruyere for gouda or add a dash of hot sauce to the cheese sauce for a spicy kick.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Nutritional Information (Per Serving, Approximate)

  • Calories: 650 kcal
  • Protein: 35g
  • Fat: 35g
  • Carbohydrates: 50g
  • Serves: 4

Enjoy this comforting, steakhouse-inspired twist on stuffed peppers!