Description
Fuel your week with this Delicious High-Protein Creamy Philly Cheesesteak Mac & Cheese recipe. Packed with tender steak, caramelized vegetables, and a rich, cheesy sauce, it’s comfort food that aligns with your fitness goals. Easy to make and incredibly satisfying!
Ingredients
Scale
- 1 pound whole wheat or brown rice pasta (elbow macaroni, rotini, or penne work well)
- 1 pound lean sirloin steak, thinly sliced against the grain (or substitute with chicken breast or extra-lean ground turkey)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 2 tablespoons unsalted butter
- 2 tablespoons whole wheat flour (or all-purpose flour)
- 2 cups skim milk or unsweetened almond milk
- 1/2 cup low-sodium chicken broth or vegetable broth
- 8 ounces reduced-fat sharp cheddar cheese, shredded
- 4 ounces provolone cheese, shredded (you can also use part-skim mozzarella for a milder flavor)
- 1/4 cup plain Greek yogurt (optional, for extra creaminess and protein boost)
- 1 teaspoon Dijon mustard (optional, for an added layer of flavor)
Instructions
- 1. Cook the pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
- 2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Cook thinly sliced steak until browned; remove and set aside.
- 3. In the same skillet, sauté sliced onion and bell pepper for 8-10 minutes until softened and caramelized. Add minced garlic, salt, pepper, paprika, and red pepper flakes (if using); cook 1 minute more.
- 4. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in milk and broth until smooth. Simmer until thickened.
- 5. Reduce heat to low. Stir in shredded cheddar and provolone cheeses until melted and smooth. Stir in Greek yogurt and Dijon mustard if using.
- 6. Add cooked pasta, steak, and sautéed vegetables to the cheese sauce. Stir gently to coat. Add reserved pasta water a tablespoon at a time if needed to reach desired consistency.
- 7. Serve immediately.
Notes
Store cooled mac and cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium-low heat, adding a splash of milk or water to loosen the sauce, or in the microwave in 30-second intervals, stirring between each. To reheat frozen portions, thaw overnight in the refrigerator before warming.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g