Get ready to experience a flavor explosion that’s both satisfying and packed with protein! We’re taking two beloved classics – the Philly Cheesesteak Mac and Cheese – and merging them into one incredible, muscle-building dish.
This isn’t your average mac and cheese; it’s a hearty, savory, and incredibly delicious meal that will leave you feeling full and happy.
Forget complicated steps! We’ve designed this recipe to be straightforward and accessible, even for beginner cooks. But don’t let the simplicity fool you – every bite is bursting with authentic Philly cheesesteak goodness, from tender steak and caramelized onions to that irresistible cheesy sauce.
So, ditch the takeout and get ready to whip up a batch of this epic High-Protein Philly Cheesesteak Mac and Cheese. Your taste buds (and your macros) will thank you!
Why You’ll Love This Recipe:
Protein Powerhouse: Packed with lean steak and cheese, it’s a fantastic way to hit your protein goals.
Flavor Fusion: The best of both worlds – the savory richness of a Philly cheesesteak meets the comforting creaminess of mac and cheese.
Simple & Satisfying: Easy to make, yet incredibly fulfilling and delicious.
Customizable: Feel free to add your favorite veggies or a little extra spice!
How To Make High Protein Philly Cheesesteak Mac And Cheese
First things first, get that pasta bubbling in some salty water. While it’s doing its thing, let’s make some magic with our skillet. A little olive oil, and in go the onions and bell peppers. Watch them soften and caramelize – that sweet, savory aroma is the start of something beautiful. Once they’re glistening and tender, set them aside. They’ve done their job for now.
Now for the star of the show: the steak! Crank up the heat a bit and toss in your thinly sliced sirloin. It cooks fast, just a minute or two per side until it’s perfectly browned and juicy. Season it with a little salt and pepper as it sizzles. Take it out, let it rest with the veggies. See? You’re already halfway there!
Next, the cheese sauce. This is where the magic really happens. In a saucepan, melt some butter, then whisk in the flour to create a quick roux – that’s our secret to a silky-smooth sauce. Gradually pour in the milk, whisking away any lumps, and let it thicken into a creamy base. Then, the best part: the cheddar and cream cheese! Stir them in until everything is gloriously melted and smooth. A sprinkle of garlic and onion powder, a pinch of salt and pepper, and give it a taste. Mmm, perfection!
Finally, combine everything! Drain your al dente macaroni and fold it into that luscious cheese sauce. Then, pile your perfectly cooked steak and those sweet, tender veggies right on top. And for the grand finale? Those slices of provolone, draped over the warm steak, melting into a gooey, irresistible blanket.
There you have it. My absolute favorite way to conquer those comfort food cravings while still feeling good about what I’m eating. It’s homemade, it’s hearty, and it’s truly a game-changer. Dig in!
Low-Carb Friendly? How to Make Philly Cheesesteak Mac and Cheese
Course: MainDifficulty: Easy4
servings20
minutes30
minutes715
kcal60
gramsIngredients
For the Mac and Cheese:
12 oz (about 3 cups) elbow macaroni or your favorite pasta shape
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk (any kind, 2% or whole recommended for creaminess)
8 oz sharp cheddar cheese, shredded
4 oz cream cheese, softened
1/2 tsp garlic powder
1/4 tsp onion powder
Salt and black pepper to taste
For the Philly Cheesesteak Topping:
1 lb lean sirloin or flank steak, thinly sliced against the grain (you can ask your butcher to do this for you, or partially freeze the steak for easier slicing)
1 tbsp olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced (optional, but highly recommended for authentic flavor)
4 oz sliced provolone cheese (or extra sharp cheddar)
Salt and black pepper to taste
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain and set aside.
- Sauté the Veggies: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper (if using). Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Remove from the skillet and set aside.
- Cook the Steak: Increase heat to medium-high in the same skillet. Add the thinly sliced steak in a single layer. Cook for 1-2 minutes per side until browned and cooked through. Season with salt and pepper. Don’t overcrowd the pan; cook in batches if necessary. Once cooked, set aside with the veggies.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, whisking constantly, until it begins to thicken. Reduce heat to low.
- Add the shredded cheddar cheese and softened cream cheese, stirring until completely melted and smooth. Stir in the garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning as needed.
- Combine & Serve: Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Notes
- The following nutritional data is an estimate based on the ingredients and quantities specified in the recipe (using lean sirloin, 2% milk, and assuming the recipe yields 4 generous servings). Actual values may vary based on exact ingredient brands and cooking techniques.
If you liked our Philly Cheesesteak Mac and Cheese you may also like our Creamy Chicken and Rice Skillet.
Pro-Tips & Storage
Pro-Tip: Freeze your steak for 30 minutes before slicing to get those authentic, paper-thin cheesesteak slices. Cook the pasta al dente (slightly underdone) so it doesn’t get mushy in the sauce.
Spice Variation: Add a pinch of crushed red pepper flakes to your cheese sauce for a little heat!
Storage: Store leftovers in the fridge for up to 4 days. Reheat slowly on the stovetop with a splash of milk to restore creaminess. (Microwaving is discouraged!)
Ready to give this high-protein masterpiece a try? Let me know how it turns out!
