Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Steak
  • 8 oz elbow macaroni or protein pasta
  • 1 lb top sirloin steak cubed, fat trimmed
  • 1 tbsp olive oil
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 tsp salt divided
  • 0.5 tsp black pepper
  • 1 tsp paprika
Cheese Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups skim milk
  • 1 cup provolone cheese shredded
  • 0.5 cup sharp white cheddar shredded
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder

Equipment

  • Large skillet or Dutch oven
  • Large Pot
  • Whisk
  • Chef's Knife

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and set aside.
  2. Season cubed steak with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat.
  3. Sear steak for 2-3 minutes until browned but tender. Remove steak from pan and set aside.
  4. 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.
  5. Reduce heat to medium. Melt butter in the skillet, then whisk in flour for 1-2 minutes to make a roux.
  6. Slowly whisk in milk and simmer for 3-4 minutes until slightly thickened.
  7. Remove from heat. Stir in garlic powder, onion powder, Provolone, and Cheddar until melted and smooth.
  8. 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.