High Protein Philly Cheesesteak Mac (Print Page)

Creamy macaroni loaded with seasoned beef, vegetables, and melted provolone. A protein-packed twist on the classic cheesesteak.

# What You Need:

→ Protein

01 - 1 pound lean ground beef or shaved steak
02 - 1 cup low-fat cottage cheese

→ Pasta

03 - 8 ounces high-protein elbow macaroni or chickpea pasta

→ Vegetables

04 - 1 large green bell pepper, diced
05 - 1 medium yellow onion, diced
06 - 8 ounces 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 teaspoon Worcestershire sauce
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon 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, approximately 5-6 minutes. Drain any excess fat if needed.
03 - Add the diced onion, bell pepper, and sliced mushrooms to the skillet. Sauté for 5-7 minutes until vegetables are softened and fragrant. Stir in minced garlic and cook for 1 additional minute.
04 - Add Worcestershire sauce, smoked paprika, salt, black pepper, and chili flakes. Stir thoroughly to distribute seasonings evenly.
05 - Reduce heat to low. Stir in cottage cheese and milk, mixing continuously until the cottage cheese melts completely and forms a smooth, creamy sauce.
06 - Add the cooked pasta to the skillet. Gently fold everything together until the pasta is evenly coated with the sauce and distributed throughout the beef and vegetables.
07 - Sprinkle provolone and mozzarella cheeses evenly over the top. Cover the skillet and let sit for 2-3 minutes until the cheese is fully melted and bubbly.
08 - Serve hot, garnished with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • The cottage cheese trick creates an incredibly creamy sauce while packing in 44 grams of protein per serving
  • Everything cooks in one skillet so you spend less time cleaning and more time eating
  • It hits all those nostalgic cheesesteak flavors while actually being good for you
02 -
  • The cottage cheese might look lumpy at first but keep stirring and it will smooth out completely
  • Do not skip draining the beef fat or the final dish will feel greasy instead of creamy
  • Covering the skillet at the end is crucial for getting the cheese to melt without drying out the pasta
03 -
  • Let the beef get a nice brown crust in the skillet before adding the vegetables, that fond adds serious flavor
  • Use freshly shredded cheese instead of pre-shredded bags for the smoothest melt

Return