High Protein Philly Cheesesteak Mac (Printable)

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

# What You'll Need:

→ 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

# Directions:

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, about 5-6 minutes. Drain excess fat if necessary.
03 - Add the onion, bell pepper, and mushrooms to the skillet. Sauté for 5-7 minutes until vegetables are softened. Stir in garlic and cook 1 minute more until fragrant.
04 - Add Worcestershire sauce, smoked paprika, salt, black pepper, and chili flakes. Stir to combine evenly throughout the meat and vegetables.
05 - Reduce heat to low. Stir in cottage cheese and milk, mixing well until the cottage cheese melts and forms a smooth, creamy sauce.
06 - Add the cooked pasta to the skillet. Stir gently to combine everything evenly.
07 - Sprinkle provolone and mozzarella cheeses over the top. Cover the skillet for 2-3 minutes until the cheese is fully melted and bubbly.
08 - Serve hot, garnished with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • You get all the savory satisfaction of a cheesesteak with the comfort of mac and cheese in one pan
  • The cottage cheese creates an incredibly creamy sauce while packing in 25 grams of protein per serving
  • Everything comes together in under 40 minutes with minimal cleanup
02 -
  • The cottage cheese sauce looks a bit strange at first but trust the process—it smooths out completely and tastes incredible
  • Don't skip the step of covering the skillet at the end; that trapped heat is what melts the cheese properly without drying out the pasta
  • This reheats surprisingly well for lunch the next day, just add a splash of milk before warming it up
03 -
  • Pat your beef dry with paper towels before cooking for better browning
  • Grate your own cheese instead of buying pre-shredded for better melting

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