Easy High Protein Philly Cheesesteak Mac (Printable View)
Creamy macaroni meets Philly cheesesteak flavors with lean beef, bell peppers, mushrooms, and melted provolone cheese.
# 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 (optional)
# How to Prepare:
01 - Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside.
02 - Heat a large nonstick skillet over medium-high heat. Add the ground beef or shaved steak and cook until browned, approximately 5-6 minutes. Drain any excess fat if needed.
03 - Add the diced onion, bell pepper, and sliced mushrooms to the skillet. Sauté for 5-7 minutes until vegetables are softened and fragrant. Stir in minced garlic and cook for 1 additional minute.
04 - Add Worcestershire sauce, smoked paprika, salt, black pepper, and chili flakes if using. Stir thoroughly to distribute seasonings evenly.
05 - Reduce heat to low. Stir in cottage cheese and milk, mixing well until the cottage cheese melts completely and forms a smooth, creamy sauce.
06 - Add the cooked pasta to the skillet. Gently fold everything together until the pasta is evenly coated with the sauce and meat mixture.
07 - Sprinkle 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 - Serve immediately while hot. Garnish with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- You get all the indulgent comfort of mac and cheese with nearly 45 grams of protein per serving
- The cottage cheese trick creates an incredibly velvety sauce without any heavy cream or butter
02 -
- The cottage cheese might look lumpy at first but keep stirring and it will smooth out into a velvety sauce
- Shaved ribeye steak elevates this to restaurant quality but ground beef keeps it weeknight friendly
03 -
- Let the skillet cool slightly before adding the cold cottage cheese to prevent any separation issues
- Grate your own cheese instead of buying pre-shredded for that superior melt factor