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The Ultimate High Protein Philly Mac: Comfort Food Meets Macros
When it comes to comfort food, few things rival the gooey, cheesy satisfaction of macaroni and cheese or the savory, umami-packed punch of a classic Philly cheesesteak. But what if you didn’t have to choose between the two? And even better, what if you could enjoy this decadent fusion while hitting your protein goals? Enter the High Protein Philly Mac—a dish designed to satisfy your deepest cravings while fueling your body.
This recipe is not just another pasta dish; it is a strategic combination of lean protein, vibrant vegetables, and a cheese sauce that feels indulgent without being overly heavy. Whether you are a fitness enthusiast looking for a delicious post-workout meal, a busy parent needing a hearty dinner that the whole family will eat, or simply a lover of bold flavors, this Philly Cheesesteak Mac and Cheese is the answer. It bridges the gap between “health food” and “soul food,” proving that you don’t have to sacrifice flavor for nutrition.
Why This Recipe Works
The magic of this dish lies in its balance. Traditional mac and cheese can be a carb-heavy bomb with very little nutritional redemption. By incorporating lean steak (or extra-lean ground beef) and a significant volume of bell peppers and onions, we instantly increase the fiber and protein content. The “Philly” flavor profile—characterized by sautéed onions, peppers, and provolone cheese—cuts through the richness of the pasta, providing a savory depth that standard cheddar mac simply cannot match.
Furthermore, this recipe is incredibly versatile. It works as a fantastic meal-prep option because the sauce holds up well upon reheating. The distinct texture of the seared meat against the soft pasta and the crunch of the veggies creates a mouthfeel that keeps you coming back for more, ensuring you feel satiated long after the bowl is empty.
The Power of Protein Pasta
While this recipe calls for traditional elbow macaroni, one of the easiest ways to elevate the nutritional profile even further is to swap in chickpea or lentil-based pasta. These modern alternatives have improved drastically in texture and taste, often offering double the protein and three times the fiber of white pasta. However, even with standard semolina pasta, the generous portion of beef in this recipe ensures you are getting a high-protein meal.
Selecting the Right Cut of Beef
To keep this “High Protein” and “Macro Friendly,” the choice of meat is crucial. A traditional cheesesteak might use a fatty ribeye, but for this application, we lean towards Sirloin or Flank Steak.
- Top Sirloin: This is the gold standard for this recipe. It is lean enough to keep the fat content in check but tender enough to not become chewy when tossed with the pasta.
- Flank Steak: excellent flavor but requires slicing against the grain and a quick, high-heat sear to remain tender.
- Lean Ground Beef (93/7): If you are on a budget or short on prep time, lean ground beef is a fantastic substitute. It browns quickly and distributes evenly throughout the mac, ensuring every bite has a meaty element.
The Secret to the Sauce
The cheese sauce is the binding agent of this dish. We use a base of Provolone for that authentic Philly taste, mixed with a little sharp white cheddar for depth. To keep the calories lower while maintaining creaminess, we utilize a roux-based sauce with milk rather than heavy cream. If you are feeling adventurous and want an extra protein boost, you can even blend low-fat cottage cheese into the sauce—it melts down smoothly and adds a massive amount of casein protein without altering the flavor profile.
Ingredients
- For the Pasta & Meat:
- 8 oz Elbow Macaroni (or high-protein pasta of choice)
- 1 lb Top Sirloin Steak (trimmed of fat and diced into 1/2 inch cubes)
- 1 tbsp Olive Oil
- 1 large Green Bell Pepper (diced)
- 1 large Red Bell Pepper (diced)
- 1 medium Yellow Onion (diced)
- 2 cloves Garlic (minced)
- 1 tsp Salt (divided)
- 1/2 tsp Black Pepper
- 1 tsp Paprika
- For the Cheese Sauce:
- 2 tbsp Unsalted Butter
- 2 tbsp All-Purpose Flour
- 1.5 cups Skim Milk (or protein milk)
- 1 cup Provolone Cheese (shredded)
- 1/2 cup Sharp White Cheddar (shredded)
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Garnish:
- Fresh Parsley (chopped)
- Red Chili Flakes (optional)
Instructions
- Prep the Pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions for al dente. Drain and set aside. (Tip: Rinse with a little cool water to stop the cooking if your sauce isn’t ready yet).
- Sear the Steak: While the water is heating, prepare your steak. Season the cubed sirloin with salt, pepper, and paprika. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak in a single layer (do this in batches if necessary to avoid steaming the meat). Sear for 2-3 minutes until browned on the outside but still tender inside. Remove the steak from the pan and set aside on a plate.
- Sauté the Veggies: In the same pan (don’t clean it—keep those flavor bits!), add the diced onions and bell peppers. Sauté for 5-7 minutes until the onions are translucent and peppers are soft. Add the minced garlic and cook for another minute until fragrant. Remove the veggies and add them to the plate with the steak.
- Make the Roux: Reduce the heat to medium. Add the butter to the skillet. Once melted, sprinkle in the flour. Whisk constantly for about 1-2 minutes to cook out the raw flour taste. The mixture should be bubbly and golden.
- Build the Sauce: Slowly pour in the milk while whisking vigorously to prevent lumps. Continue to whisk and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- Melt the Cheese: Remove the pan from the heat (this prevents the cheese from separating and becoming oily). Stir in the garlic powder and onion powder. Gradually add the shredded Provolone and Cheddar, stirring until completely melted and smooth.
- Combine: Add the cooked pasta, seared steak, and sautéed vegetables back into the skillet with the cheese sauce. Toss everything gently until well combined and heated through.
- Serve: Garnish with fresh chopped parsley and a sprinkle of chili flakes if you like a little heat. Serve immediately.
Tips for Success
- Shred Your Own Cheese: Pre-shredded cheeses are coated in anti-caking agents (like cellulose) that can prevent them from melting smoothly, resulting in a gritty sauce. For the best “cheese pull” and texture, buy blocks of Provolone and Cheddar and grate them yourself.
- Don’t Overcook the Steak: Since the steak gets added back into the hot pasta, it will continue to cook slightly. Sear it hard and fast initially to lock in juices, and don’t worry if it’s slightly underdone in the center when you pull it off the heat the first time.
- Vegetable Variations: Don’t like peppers? Mushrooms are a classic Philly Cheesesteak addition that adds great texture. You can also add spinach at the very end for a hidden nutrient boost that wilts down instantly in the hot sauce.
- Sauce Consistency: If your sauce becomes too thick once you add the pasta (pasta tends to absorb moisture), splash in a little extra milk or even a tablespoon of pasta water to loosen it up to your desired creaminess.
Variations to Try
- Chicken Philly Mac: Swap the steak for boneless, skinless chicken breast. It’s leaner and works just as well with the provolone and pepper combination.
- Spicy Philly: Add diced jalapeños along with the bell peppers and swap the Cheddar for Pepper Jack cheese.
- The “Low Carb” Bowl: Skip the pasta entirely and serve this steak, pepper, and cheese mixture over roasted cauliflower florets.
Serving Suggestions
This High Protein Philly Mac is a complete meal in a bowl, containing your carbs, fats, proteins, and vegetables. However, if you want to stretch the meal further, it pairs beautifully with a crisp green salad with a vinaigrette dressing to cut through the richness of the cheese. A side of roasted asparagus or broccoli is also a great way to add more volume to your plate without adding significant calories.
Storage and Reheating
This dish stores surprisingly well, making it a meal-prep favorite.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: You can freeze this, though the pasta texture may change slightly. Freeze in individual portions for up to 2 months.
- Reheating: Microwave on high for 2 minutes, stirring halfway through. If the sauce looks dry, add a teaspoon of water or milk before heating to bring the creamy consistency back to life.
High Protein Philly Mac
A creamy, high-protein fusion of classic Philly Cheesesteak flavors and comforting macaroni and cheese, featuring lean steak, bell peppers, and a rich provolone sauce.
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and set aside.
- Season cubed steak with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat.
- Sear steak for 2-3 minutes until browned but tender. Remove steak from pan and set aside.
- In the same skillet, sauté onions and peppers for 5-7 minutes. Add minced garlic and cook for 1 minute. Remove veggies and set aside with steak.
- Reduce heat to medium. Melt butter in the skillet, then whisk in flour for 1-2 minutes to make a roux.
- Slowly whisk in milk and simmer for 3-4 minutes until slightly thickened.
- Remove from heat. Stir in garlic powder, onion powder, Provolone, and Cheddar until melted and smooth.
- Add cooked pasta, steak, and veggies back to the sauce. Toss to combine and serve immediately.
Notes
Use freshly grated cheese for the smoothest sauce texture.
Fun Facts and Cultural Context
The Philly Cheesesteak was invented in the early 20th century in Philadelphia, traditionally consisting of frizzled beef, onions, and cheese on a hoagie roll. Macaroni and cheese, on the other hand, traces its roots back to European pasta dishes but was popularized in America by Thomas Jefferson. Combining these two culinary icons creates a distinctly American fusion dish that celebrates the hearty, working-class roots of Philadelphia cuisine with the universal comfort of pasta. By modifying the ratios to favor meat and vegetables, we transform these indulgences into a functional, high-protein fuel for the modern lifestyle.
Enjoy this robust, flavorful meal that proves you really can have it all—taste, texture, and nutrition in one bowl.
