High Protein Philly Cheesesteak Mac

The first time I combined Philly cheesesteak flavors with macaroni, my roommate stood in the doorway watching the skillet with pure skepticism. That same roommate now requests this every single Monday night, and I've perfected the balance between creamy sauce and hearty beef. The cottage cheese trick was accidental—I'd run out of heavy cream and needed something to bind everything together. Now it's the only way I make it.

Last winter when my brother was training for a marathon, he needed something filling but not heavy. I made a massive batch of this on Sunday, and he ate it for lunch four days straight, claiming it powered his best long run yet. The way the provolone gets slightly crisp on top while staying gooey underneath is something my friends still talk about.

Ingredients

• 1 lb lean ground beef or shaved steak: Ground beef is easier to find and still delivers amazing flavor, but if you can find shaved ribeye at your butcher counter, it transforms this into something restaurant-quality
• 1 cup low-fat cottage cheese: This is the secret weapon that makes the sauce velvety while boosting protein without the heavy cream guilt
• 8 oz high-protein elbow macaroni or chickpea pasta: Regular macaroni works fine, but the high-protein versions make this genuinely filling and nutritionally impressive
• 1 large green bell pepper, diced: The sweetness balances the beef perfectly, and I've learned to cut them slightly larger so they don't disappear into the sauce
• 1 medium yellow onion, diced: Yellow onions caramelize better than white ones, giving those deep sweet notes that remind you of an actual cheesesteak
• 8 oz mushrooms, sliced: Even mushroom skeptics usually eat these when they're cooked down with the beef and seasoned properly
• 1 cup shredded reduced-fat provolone cheese: Provolone is non-negotiable here—it's what gives this that authentic Philly taste
• 1/2 cup shredded mozzarella cheese: This adds the perfect melt factor that provolone alone can't achieve
• 1/4 cup low-fat milk: Just enough to help everything come together into a cohesive sauce
• 2 cloves garlic, minced: Fresh garlic makes such a difference here—don't even think about using the jarred stuff
• 1 tsp Worcestershire sauce: This provides that umami depth that makes people ask what's in it
• 1/2 tsp smoked paprika: The smokiness mimics the flat-top grill flavor from steak shops
• 1/2 tsp salt: Adjust based on your cheese saltiness, but don't skip it entirely
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
• 1/4 tsp chili flakes: Optional, but that tiny bit of heat really wakes up all the flavors

Instructions

Get your pasta going first:

Cook the pasta according to package directions, then drain it well and set it aside. I always salt my pasta water aggressively—it's your only chance to season the noodles themselves.

Brown your beef with intention:

Heat a large nonstick skillet over medium-high heat and add your beef or steak. Let it develop a nice brown color, about 5-6 minutes, and drain any excess fat if needed. That browning creates so much flavor, so don't rush it.

Build your flavor foundation:

Toss in the onion, bell pepper, and mushrooms and cook for 5-7 minutes until softened. Add the garlic for just one minute—you want it fragrant, not burned.

Season it like you mean it:

Pour in the Worcestershire sauce, smoked paprika, salt, pepper, and chili flakes. Stir everything together and let the spices bloom for about 30 seconds.

Create the magic sauce:

Reduce the heat to low and stir in the cottage cheese and milk. Keep stirring until the cottage cheese breaks down completely and forms a creamy, cohesive sauce—about 2-3 minutes. It might look lumpy at first, just keep going.

Bring it all together:

Add your cooked pasta to the skillet and fold everything gently. Make sure every piece of pasta gets coated in that flavorful sauce.

The cheese moment:

Sprinkle both cheeses evenly over the top and cover the skillet. Let it sit for 2-3 minutes until everything is melted and gooey.

Serve it up:

Serve it hot while the cheese is still perfectly melted. Some chopped fresh parsley on top makes it look fancy, but it's totally optional.

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My dad claims he doesn't like 'fancy' cooking, but when I made this for him last month, he went back for thirds. The next week he called me from the grocery store asking which cottage cheese to buy. That's when I knew this recipe had officially become part of the regular rotation.

Making It Your Own

Sometimes I use chicken sausage instead of beef when I want something lighter, and it still hits all those comforting cheesesteak notes. You can also add spinach or kale during the vegetable step for extra nutrition without changing the flavor profile much.

Serving Suggestions That Work

A crisp green salad with vinaigrette cuts through the richness beautifully. I've also served this alongside roasted broccoli when I want to feel virtuous about including vegetables. Garlic bread is obviously never a bad decision.

Meal Prep Secrets

This recipe actually tastes better the next day when the flavors have had time to mingle. I portion it into glass containers right after cooking, and they reheat perfectly in the microwave. Just don't add any extra salt until you've tasted it—the flavors intensify overnight.

• Store individual portions for easy grab-and-go lunches
• Freeze unadorned portions for up to three months if you want to stock up
• Always reheat with a tiny splash of milk to restore creaminess

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Hope this becomes one of those recipes you make without even thinking about it—the kind that feels like home no matter where you're actually cooking.

Recipe FAQs

→ Can I use shaved steak instead of ground beef?

Yes, shaved ribeye steak works excellently in this dish. Thinly slice the steak against the grain and cook it quickly over high heat for about 3-4 minutes per side before proceeding with the vegetables. This traditional cheesesteak approach adds authentic texture and flavor.

→ What makes this high in protein?

The protein boost comes from three key ingredients: high-protein or chickpea pasta (roughly 20g protein per serving), lean ground beef providing about 25g protein, and cottage cheese adding an extra 8-10g while creating the creamy sauce base.

→ Can I make this dairy-free?

Substitute the cottage cheese with a dairy-free cream cheese or unsweetened coconut cream, use plant-based shredded cheese alternatives, and swap the milk for unsweetened almond or oat milk. The sauce may be slightly thinner but still delicious.

→ How long does this keep in the refrigerator?

Stored in an airtight container, this mac keeps well for 3-4 days in the refrigerator. Reheat gently on the stovetop with a splash of milk to restore creaminess, or microwave in 30-second intervals, stirring between each to prevent drying out.

→ What vegetables can I add or substitute?

Beyond the classic bell peppers and onions, try adding roasted red peppers for sweetness, spinach for nutrients, or diced jalapeños for heat. Broccoli florets or zucchini also work well—sauté them along with the other vegetables so they soften properly.

→ Can I freeze this dish?

Yes, this freezes well for up to 3 months. Cool completely, transfer to freezer-safe containers, and leave about an inch of space for expansion. Thaw overnight in the refrigerator before reheating. Note that the sauce may separate slightly but will come back together when reheated with a little extra milk.