why make this recipe
This dish mixes Philly cheesesteak flavors with creamy mac and cheese. It gives you a high-protein, filling meal. It is fast to make and uses simple ingredients you likely have on hand.
introduction
Easy High-Protein Philly Cheesesteak Mac is a hearty, cheesy pasta with sliced steak, peppers, and onions. The beef and cheeses add protein and rich flavor. You get a comforting, savory meal that comes together in about 30 minutes.
how to make Easy High-Protein Philly Cheesesteak Mac
Follow the steps below in order. Cook the pasta first so it is ready when the beef and vegetables are done. Add the cheeses last and stir until creamy. Serve hot.
Ingredients :
8 oz elbow macaroni, 1 lb ribeye steak or sirloin, thinly sliced, 1 medium onion, sliced, 1 green bell pepper, sliced, 2 cups beef broth, 1 cup shredded cheddar cheese, 1 cup shredded provolone cheese, Salt and pepper to taste, Olive oil
Directions :
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced onion and green bell pepper, sauté until softened.
- Add the sliced beef to the skillet, season with salt and pepper, and cook until browned.
- Pour in the beef broth, and bring to a simmer. Let it cook for about 5 minutes.
- Stir in the cooked macaroni and mix well.
- Add the cheddar and provolone cheese, stirring until melted and creamy.
- Serve hot and enjoy your chunky, cheesy pasta dish!
how to serve Easy High-Protein Philly Cheesesteak Mac
Serve it hot in bowls or on plates. Top with extra shredded cheese or a sprinkle of black pepper. A side salad or steamed vegetables balance the meal.
how to store Easy High-Protein Philly Cheesesteak Mac
Cool to room temperature, then put in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or in the microwave until hot.
tips to make Easy High-Protein Philly Cheesesteak Mac
- Slice the beef thin so it cooks quickly and stays tender.
- Use hot pasta right away so it absorbs the sauce.
- Warm the broth before adding to the skillet to keep the pan temperature steady.
- Stir the cheese in off the heat to avoid grainy texture.
- Taste and add salt and pepper at the end.
variation (if any)
- Use cooked chicken or turkey instead of beef for a different protein.
- Swap bell pepper for mushrooms for an earthier flavor.
- Use low-sodium beef broth and low-fat cheese to cut calories.
- Add a dash of hot sauce or paprika for heat.
FAQs
Q: Can I make this ahead and reheat?
A: Yes. Store in the fridge and reheat on the stove with a little broth to loosen the sauce.
Q: Can I use a different pasta shape?
A: Yes. Any short pasta like shells, penne, or cavatappi works well.
Q: How do I keep the beef tender?
A: Cut thin, cook quickly over medium-high heat, and avoid overcooking.
Q: Can I freeze this dish?
A: Freezing may change the cheese texture. You can freeze, but texture may be softer after thawing.
Q: Is there a dairy-free option?
A: Use dairy-free cheese and a little plant-based milk, but the texture will differ.
Conclusion
If you want a one-pot take on this idea, you can see a similar recipe and method in this Healthy One Pot Philly Cheesesteak Pasta for more tips and variations: Healthy One Pot Philly Cheesesteak Pasta
Philly Cheesesteak Mac
Ingredients
Method
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced onion and green bell pepper, sauté until softened.
- Add the sliced beef to the skillet, season with salt and pepper, and cook until browned.
- Pour in the beef broth and bring to a simmer. Let it cook for about 5 minutes.
- Stir in the cooked macaroni and mix well.
- Add the cheddar and provolone cheese, stirring until melted and creamy.
- Serve hot in bowls or on plates. Top with extra shredded cheese or a sprinkle of black pepper. A side salad or steamed vegetables balance the meal.
