There’s something ridiculously comforting about the moment creamy cheese meets tender beef and pasta in one pot. High Protein Creamy Philly Cheesesteak Mac brings all those classic cheesesteak flavorspeppers, onions, melted provoloneinto a cozy bowl that feels like a hug after a long day.
I started making this last spring when I was coming out of that winter food fog and needed something that felt lighter but still hit the spot. After a long day, I need dinner to be comforting but not heavyand this nails it. The key is browning the beef really well before adding anything else; it builds flavor without any fuss. I’ve been food blogging for over a decade, and this one’s become my weeknight MVP when I’m too tired to think but still want a real dinner on the table.
PrintHigh-Protein Creamy Philly Cheesesteak Mac Easy Weeknight Meal
This High Protein Creamy Philly Cheesesteak Mac is a delicious and satisfying dish perfect for an easy dinner or weeknight meal. Packed with flavor and nutrition, it makes a great family dinner and comforting high protein pasta option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 8 oz Dry Macaroni Whole wheat or chickpea pasta can be used
- 1 lb Lean Ground Beef Can be swapped with ground turkey or chickpeas
- 1 cup Chopped White Onion Yellow onion works well as a substitute
- 2 cloves Minced Garlic Use freshly minced for maximum flavor
- 2 cups Bell Peppers Red or Green or Yellow Use any mix based on preference
- 2 tablespoons Butter Olive oil can be used as a healthier alternative
- 8 oz Light Cream Cheese Regular cream cheese can be used for a richer sauce
- 1 cup Shredded Mozzarella Any favorite melting cheese can substitute
- 4 slices Light Cheese Slices Any good melting cheese slice will do
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Flakes Adjust to taste
- 1/4 cup Fresh Parsley Optional for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni until it is just tender, keeping about 125ml of the cooking water before draining.
- Heat butter in a large skillet over medium heat, then add garlic, onions, and bell peppers and cook until they soften, about 4 to 5 minutes.
- Add the ground beef to the skillet, breaking it up and cooking until browned, about 5 to 7 minutes, then drain any excess fat and add salt, pepper, paprika, and chili flakes.
- Lower the heat and incorporate cream cheese, shredded mozzarella, and cheese slices, stirring until all the cheese melts into a smooth, creamy sauce over 3 to 4 minutes.
- Mix in the cooked macaroni and reserved pasta water, stirring to coat everything evenly, adjusting the sauce consistency with more pasta water if needed.
Notes
- For best results, keep the heat low while adding cheese to avoid a grainy texture
- Adjust seasoning to taste before serving
Nutrition
- Serving Size: 1 serving
- Calories: 500kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 2g + 8g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Why You’ll Love This Recipe
This is the kind of dinner that makes a tired Tuesday feel manageable. You get all those iconic Philly cheesesteak flavorssavory beef, sweet peppers, melty cheesefolded into tender macaroni that actually keeps you full. It’s comforting without feeling heavy, which is exactly what I need when spring evenings start stretching longer.
- High in protein: Lean ground beef plus three types of cheese means you’re getting about 30g of protein per serving.
- One skillet finish: After you boil the pasta, everything comes together in a single pan.
- Minimal cleanup: Fewer dishes, more time to put your feet up.
- Customizable heat: Add more chili flakes if you like a kick, or skip them entirely for picky eaters.
Key Ingredients That Make It Work
The magic here is in how simple ingredients layer into something surprisingly special. You’re not hunting down anything obscurejust good pantry and fridge staples that deliver big flavor.
- Lean ground beef: Keeps the protein high and the grease low. Ground turkey works beautifully too if that’s what you have.
- Bell peppers (red, green, yellow): They add sweetness and that classic cheesesteak vibe. Use whatever color mix you prefer.
- Light cream cheese + mozzarella + cheese slices: This trio melts into the creamiest sauce without being too rich. The cream cheese gives body, the mozzarella adds stretch, and the slices melt seamlessly.
- Whole wheat or chickpea macaroni: Boosts fiber and protein even more. Regular pasta works just fine if that’s what’s in your pantry.
How to Make High Protein Creamy Philly Cheesesteak Mac
The process is straightforward: cook your pasta, brown your beef with veggies, build the creamy cheese sauce, then toss it all together. Here’s the basic flow to keep you on track.
| Step | What to Do | Time |
|---|---|---|
| 1 | Boil macaroni until al dente, reserve 125ml pasta water, drain | 8-10 min |
| 2 | Sauté garlic, onion, and bell peppers in butter until tender | 4-5 min |
| 3 | Add ground beef, brown completely, drain fat, season with salt, pepper, paprika, chili flakes | 5-7 min |
| 4 | Reduce heat, stir in cream cheese, mozzarella, and cheese slices until melted and smooth | 3-4 min |
| 5 | Mix in cooked macaroni and reserved pasta water, adjust thickness as needed | 2 min |
Pro Tip: Keep the heat low once you add the cheese. High heat can make it grainy instead of silky.
Swaps and Tweaks
One of the best things about this dish is how flexible it is. Swap proteins, change up the pasta, or adjust the cheese based on what’s in your fridge.
| Ingredient | Easy Swap |
|---|---|
| Lean ground beef | Ground turkey, ground chicken, or cooked chickpeas for a vegetarian version |
| Butter | Olive oil or avocado oil |
| Light cream cheese | Regular cream cheese for richer sauce, or Greek yogurt for tang |
| Mozzarella | Provolone, cheddar, or any good melting cheese you love |
| Macaroni | Penne, shells, or cavatappianything that holds sauce well |
Serving and Storage Tips
Serve this straight from the skillet with a sprinkle of fresh parsley on top if you have it. It’s hearty enough to stand alone, but a simple side salad or garlic bread makes it feel extra special.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so add a splash of milk or broth when reheating.
- Reheating: Microwave in 60-second intervals, stirring between, or warm gently on the stovetop with a little extra liquid.
- Freezing: This freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Note: If you’re meal prepping, portion it into individual containers so you can grab one on a busy night without thinking twice.
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FAQs ( High-Protein Creamy Philly Cheesesteak Mac )
What makes this recipe high in protein?
This dish combines lean ground beef, protein-rich cheese, and high-protein pasta to deliver substantial nutrition. Each serving provides around 35-40 grams of protein. The combination of animal proteins and fortified pasta creates a complete amino acid profile that supports muscle building and recovery.
Can I use different types of cheese?
Absolutely! While provolone and American cheese create the classic Philly flavor, you can substitute with sharp cheddar, Swiss, or Monterey Jack. For extra creaminess, add cream cheese or Greek yogurt. Just ensure your cheese melts smoothly and maintains the dish’s protein content.
How do I prevent the cheese sauce from breaking?
Keep the heat on medium-low when adding cheese and stir constantly. Add cheese gradually in small handfuls rather than all at once. If the sauce starts to separate, remove from heat and whisk in a tablespoon of cold milk or cream to bring it back together.
What vegetables work best for authentic Philly flavor?
Bell peppers and onions are essential for authentic Philly taste. Use a mix of green bell peppers with sweet yellow onions for the classic combination. Saute them until slightly caramelized for maximum flavor. Some people add mushrooms, but traditionalists stick to peppers and onions only.
Can this meal be made ahead of time?
Yes, but for best results, prepare components separately. Cook the pasta slightly underdone and store the cheese sauce separately in the fridge. When reheating, add a splash of milk to restore creaminess. The dish keeps well for 3-4 days refrigerated and reheats beautifully in the microwave.
A Cozy Bowl You’ll Come Back To
This High Protein Creamy Philly Cheesesteak Mac comes together in about 25 minutes, and honestly? That’s a weeknight miracle. The sauce gets velvety without feeling too rich, the beef stays tender, and every bite has that perfect balance of savory and creamy. You’ll love how it turns outcomforting but not heavy, filling without the post-dinner slump.
If you want to stretch this for a crowd, double the batch and toss in some mushrooms alongside the peppersthey soak up all that beefy flavor beautifully. My aunt Julia used to say the best comfort food is the kind you can tweak without a second thought, and this one’s forgiving that way. Leftovers actually get better the next day once the flavors settle in, so don’t be shy about making extra. Just warm it gently with a splash of milk and it’s like you just made it fresh.
I’d love to know how this one lands in your kitchendid you swap in turkey or go full beef? Snap a photo if you make it; there’s something sweet about seeing how a recipe travels from one stove to another. And if you’re feeding someone who needs a little extra comfort this week, this is the kind of dinner that says “I’ve got you” without saying a word. Here’s to dinners that help you get back into a rhythm, one warm bowl at a time.
