High Protein Philly Cheesesteak Mac (Print View)

Creamy macaroni loaded with seasoned beef, sautéed vegetables, and melted provolone for a protein-packed twist on classic Philly flavors.

# Ingredient List:

→ Protein

01 - 1 lb lean ground beef or shaved steak
02 - 1 cup low-fat cottage cheese

→ Pasta

03 - 8 oz high-protein elbow macaroni or chickpea pasta

→ Vegetables

04 - 1 large green bell pepper, diced
05 - 1 medium yellow onion, diced
06 - 8 oz mushrooms, sliced

→ Dairy & Cheese

07 - 1 cup shredded reduced-fat provolone cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup low-fat milk

→ Seasonings

10 - 2 cloves garlic, minced
11 - 1 tsp Worcestershire sauce
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 1/4 tsp chili flakes

# How to Make:

01 - Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside, reserving a small amount of pasta water if needed.
02 - Heat a large nonstick skillet over medium-high heat. Add the ground beef or shaved steak and cook, breaking up any clumps, until browned throughout, approximately 5-6 minutes. Drain any excess fat if necessary.
03 - Add the diced onion, bell pepper, and sliced mushrooms to the skillet with the beef. Sauté for 5-7 minutes until vegetables are softened and edges begin to caramelize. Stir in minced garlic and cook for 1 additional minute until fragrant.
04 - Add Worcestershire sauce, smoked paprika, salt, black pepper, and chili flakes to the skillet. Stir thoroughly to distribute seasonings evenly throughout the meat and vegetable mixture.
05 - Reduce heat to low. Stir in cottage cheese and milk, mixing continuously until the cottage cheese melts completely and forms a smooth, creamy sauce coating the ingredients.
06 - Add the cooked, drained pasta to the skillet. Fold gently to combine, ensuring the pasta is evenly coated with the cheesy meat sauce.
07 - Sprinkle shredded provolone and mozzarella cheeses evenly over the top. Cover the skillet and cook for 2-3 minutes until the cheese is fully melted and bubbly.
08 - Remove from heat and serve immediately while hot. Garnish with chopped fresh parsley if desired for a pop of color and fresh flavor.

# Expert Advice:

01 -
  • You get that iconic Philly cheesesteak taste without needing to hoagie rolls or worry about soggy bread
  • 44 grams of protein per serving means you stay full for hours without feeling heavy
  • The cottage cheese secret makes everything creamy while keeping it lighter than traditional cheese sauce
02 -
  • Cottage cheese has tiny curds that might stay visible in the sauce, but blending it for 10 seconds before adding it makes it completely smooth if that bugs you
  • Letting the beef develop a nice crust in step 2 is worth the extra 2 minutes - that browned fond is where all the flavor lives
03 -
  • Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly, so grab a block and shred it yourself for that restaurant-quality stretch
  • Pat your vegetables dry with paper towels before cooking if they seem especially wet - too much moisture will steam instead of sauté

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