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Delicious high-protein Philly cheesesteak mac in a bowl

Philly Cheesesteak Mac

A hearty, cheesy pasta dish that combines Philly cheesesteak flavors with mac and cheese for a high-protein meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Cheese
  • 8 oz elbow macaroni
  • 1 cup shredded cheddar cheese
  • 1 cup shredded provolone cheese
Meat and Vegetables
  • 1 lb ribeye steak or sirloin, thinly sliced
  • 1 medium onion, sliced
  • 1 green bell pepper sliced
Liquids and Seasoning
  • 2 cups beef broth
  • Salt and pepper to taste
  • Olive oil

Method
 

Cooking
  1. Cook the macaroni according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the sliced onion and green bell pepper, sauté until softened.
  3. Add the sliced beef to the skillet, season with salt and pepper, and cook until browned.
  4. Pour in the beef broth and bring to a simmer. Let it cook for about 5 minutes.
  5. Stir in the cooked macaroni and mix well.
  6. Add the cheddar and provolone cheese, stirring until melted and creamy.
Serving
  1. 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.

Notes

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.