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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/easy-high-protein-philly-cheesesteak-mac-recipe/