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High-Protein Philly Cheesesteak Mac & Cheese – Comfort Food with a Muscle-Building Twist

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A high-protein fusion of creamy mac and cheese with savory Philly cheesesteak flavors. Packed with lean beef, peppers, onions, and melty provolone in every bite.

Ingredients

Scale

  • 8 oz high-protein macaroni (chickpea, lentil, or pea pasta)

  • 1 lb lean steak (sirloin or flank), thinly sliced

  • 1 tbsp olive oil

  • 1 green bell pepper, sliced

  • 1 yellow onion, sliced

  • 2 garlic cloves, minced

  • ¼ cup beef broth

  • 2 tsp Worcestershire sauce

  • 2 oz cream cheese

  • 1 cup skim or 2% milk

  • 1½ cups shredded sharp cheddar

  • 1 cup shredded provolone

  • Salt and pepper, to taste

Instructions

  1. Cook pasta until al dente. Drain and set aside.

  2. Sear sliced steak in oil until browned. Remove from pan.

  3. In same pan, sauté peppers, onions, and garlic until soft.

  4. Deglaze with broth and Worcestershire. Simmer 2 minutes.

  5. In separate pot, heat milk and melt cream cheese. Stir in shredded cheeses until smooth.

  6. Combine cooked pasta, steak, and veggies with cheese sauce. Stir to coat evenly.

  7. Warm through, adjust seasoning, and serve hot.

Notes

Use Greek yogurt for added creaminess. Add mushrooms or hot sauce for variation. Store leftovers in the fridge for up to 4 days.

Find it online: https://nosweatrecipes.com/high-protein-philly-cheesesteak-mac-cheese-comfort-food-with-a-muscle-building-twist/