Easy High-Protein Philly Cheesesteak Mac Recipe

Introduction

This Easy High-Protein Philly Cheesesteak Mac is the perfect dinner for busy weeknights. Combining tender steak, sautéed veggies, and creamy cheese sauce with macaroni, it’s both comforting and packed with protein. Ready in just 30 minutes, it’s sure to become a family favorite.

Ingredients

• 12 oz thinly sliced ribeye or sirloin steak
• 1 medium green bell pepper, diced
• 1 small white onion, thinly sliced
• 2 garlic cloves, minced
• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded provolone cheese
• 2 cups whole milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• Optional: hot sauce, fresh chopped parsley for garnish

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain and set aside, reserving 1 cup of pasta water.
2. Step 2: Heat 1 tablespoon butter over medium heat in a large skillet. Add diced green bell pepper and sliced onion. Cook until tender and slightly caramelized, about 4-5 minutes. Add minced garlic in the last minute. Remove veggies to a bowl and set aside.
3. Step 3: In the same skillet, add another tablespoon of butter and increase heat to medium-high. Add thinly sliced steak in a single layer, seasoning with salt and pepper. Sear 1-2 minutes per side until browned but still juicy. Remove to the bowl with veggies.
4. Step 4: Lower heat to medium and add remaining tablespoon of butter. Sprinkle in flour and whisk continuously for 1-2 minutes to cook out the raw taste.
5. Step 5: Gradually pour in milk while whisking constantly to prevent lumps. Cook until sauce thickens and coats the back of a spoon, about 5-7 minutes. Stir in Dijon mustard and remove from heat.
6. Step 6: Stir in shredded cheddar and provolone cheese a handful at a time until melted and smooth. Add reserved pasta water if the sauce is too thick.
7. Step 7: Return steak and veggies to the skillet with the cheese sauce. Add cooked pasta and gently fold to combine. Adjust seasoning with salt and pepper as needed.
8. Step 8: Serve immediately, garnished with chopped parsley and hot sauce if desired.

Tips & Variations

• Use sirloin for a leaner option or ribeye for extra tenderness and flavor.
• Add sautéed mushrooms for more depth and texture.
• Swap whole milk for half-and-half to make the cheese sauce richer.
• Try smoked provolone instead of regular for a smoky twist.
• To make it spicier, mix in your favorite hot sauce or diced jalapeños.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne or shells works well if you don’t have elbow macaroni.

Is it possible to make this recipe gluten-free?

Absolutely—use gluten-free flour or cornstarch instead of all-purpose flour, and choose gluten-free pasta.

Easy High-Protein Philly Cheesesteak Mac Recipe

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4.7 from 122 reviews

This Easy High-Protein Philly Cheesesteak Mac combines tender ribeye steak, sautéed bell peppers and onions, and a creamy cheesy sauce blended with sharp cheddar and provolone. Ready in just 30 minutes, this comforting macaroni dish is perfect for busy weeknights when you want a satisfying meal packed with protein and bold Philly cheesesteak flavors.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 12 oz thinly sliced ribeye or sirloin steak
• 1 medium green bell pepper, diced
• 1 small white onion, thinly sliced
• 2 garlic cloves, minced

Pasta

• 8 oz elbow macaroni

Cheese Sauce

• 2 cups shredded sharp cheddar cheese
• 1 cup shredded provolone cheese
• 2 cups whole milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Optional Garnishes

• Hot sauce
• Fresh chopped parsley

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and set aside, reserving 1 cup of the pasta cooking water for later use.
2. Sauté the Vegetables: Heat 1 tablespoon of butter over medium heat in a large skillet. Add the diced green bell pepper and sliced onion. Cook for 4-5 minutes until tender and slightly caramelized. Add the minced garlic in the last minute of cooking, then remove the vegetables to a bowl and set aside.
3. Cook the Steak: In the same skillet, add another tablespoon of butter and increase heat to medium-high. Add the thinly sliced steak in a single layer, seasoning with salt and black pepper. Sear each side for 1-2 minutes until browned but still juicy. Remove the steak to the bowl with the vegetables.
4. Make the Roux: Lower heat to medium, add the remaining tablespoon of butter, and sprinkle in the flour. Whisk continuously for 1-2 minutes to cook out the raw flour taste.
5. Prepare the Cheese Sauce: Gradually pour in the whole milk while whisking constantly to avoid lumps. Cook the sauce for 5-7 minutes until it thickens and coats the back of a spoon. Stir in the Dijon mustard and remove the sauce from heat.
6. Melt the Cheese: Stir in the shredded sharp cheddar and provolone cheese a handful at a time, mixing until the cheese melts smoothly. If the sauce becomes too thick, add some reserved pasta water to adjust the consistency.
7. Combine All Ingredients: Return the steak and sautéed vegetables to the skillet with the cheese sauce. Add the cooked elbow macaroni and gently fold everything together until well combined. Taste and adjust seasoning with salt and pepper as needed.
8. Serve: Serve the Philly Cheesesteak Mac immediately, garnished with fresh chopped parsley and a drizzle of hot sauce if desired.

Notes

• Use sirloin or ribeye steak thinly sliced for the best texture and flavor.
• Reserve pasta water to loosen the cheese sauce for perfect creaminess.
• Add hot sauce for a spicy kick, or omit for milder taste.
• For a lighter version, substitute whole milk with 2% or use reduced-fat cheese.
• This dish can be prepared in under 30 minutes making it ideal for quick weeknight dinners.

Keywords: Philly cheesesteak mac, high protein, macaroni and cheese, steak macaroni, quick dinner, weeknight meal