High-Protein Philly Cheesesteak Mac & Cheese

High-Protein Philly Cheesesteak Mac & Cheese came to life in my kitchen one evening after a long gym session when I was craving something cheesy and filling but still packed with protein and real flavor. I had some leftover grilled steak and a bowl of cooked pasta sitting in the fridge however instead of reaching for a basic protein shake I decided to experiment with a twist on the classic cheesesteak using all the bold flavors and layering them into a creamy mac and cheese base.

From the first bite it hit all the right notes and it’s been a favorite ever since because the combo of tender sliced steak gooey cheese sautéed peppers and onions mixed into elbow macaroni makes it both comforting and protein-rich. It’s a crowd-pleaser and I often prep it in advance for busy weeknights or serve it when I want something hearty without the hassle of takeout.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cooked steak – Adds that signature cheesesteak flavor and a solid dose of protein.
• Elbow macaroni – The classic shape for holding all that creamy cheesy goodness.
• Bell peppers – Bring color and slight sweetness to balance the richness.
• Red onion – Adds depth and a little bite when sautéed.
• Shredded cheese – I like using provolone and mozzarella for that authentic Philly-style melt.
• Milk – Helps create a smooth creamy cheese sauce.
• Greek yogurt – Adds creaminess and boosts the protein content.
• Garlic powder – Infuses the sauce with gentle savory flavor.
• Salt and pepper – For essential seasoning throughout.
• Fresh parsley – I use it for garnish and a touch of freshness.
• Tools You’ll Need
• Large skillet – For making the sauce and sautéing veggies in one pan.
• Medium pot – For boiling the pasta until perfectly al dente.
• Whisk – Helps to blend the cheese sauce smoothly.
• Tongs or spatula – Great for tossing the steak and veggies evenly.
• Cutting board and knife – To prep the meat and vegetables quickly.

Instructions

Step 1:

I begin by boiling the macaroni in salted water according to the package instructions then I drain it and set it aside while I prep everything else.

Step 2:

In a large skillet I heat a bit of oil and sauté the sliced red onion and bell peppers for about 5–6 minutes until they’re soft and slightly caramelized then I remove them from the pan and set aside.

Step 3:

Next I slice the cooked steak thinly and warm it briefly in the skillet to bring it back up to temperature without overcooking.

Step 4:

In the same skillet I pour in the milk over medium heat and stir in garlic powder salt and pepper then once it starts to steam I add the shredded cheese and whisk until melted and smooth.

Step 5:

I stir in the Greek yogurt which adds creaminess and thickens the sauce beautifully without needing flour or heavy cream.

Step 6:

Then I add the cooked pasta and sautéed veggies back into the skillet tossing everything to coat evenly in the cheesy sauce.

Step 7:

Finally I plate it up and top with the warm sliced steak and a sprinkle of chopped parsley before serving it hot and melty.

Tips

I recommend using leftover grilled or seared steak like flank or skirt for best flavor and texture.

If you want a cheesier bite stir in an extra handful of cheese just before serving.

You can swap the Greek yogurt with cottage cheese blended smooth for a similar protein boost.

Add a dash of hot sauce or mustard to the sauce for an extra zingy edge.

Ways to Serve

Serve as a full dinner on its own with a green side salad for contrast.

Turn it into a baked mac and cheese by topping with extra cheese and broiling for a few minutes.

Pack it into lunchboxes or meal prep containers for a satisfying protein-packed lunch.

Pair with sautéed mushrooms or spinach for even more nutrition and flavor.

Frequently Asked Questions

Can I use ground beef instead of steak in High-Protein Philly Cheesesteak Mac & Cheese?

Yes ground beef works great and makes this dish quicker and easier without sacrificing that classic cheesesteak flavor.

How do I store leftovers of High-Protein Philly Cheesesteak Mac & Cheese?

I store it in an airtight container in the fridge for up to 4 days and reheat it gently on the stove or in the microwave with a splash of milk.

Can I make High-Protein Philly Cheesesteak Mac & Cheese gluten-free?

Absolutely just use your favorite gluten-free pasta and double-check that all your cheese and yogurt are labeled gluten-free.

What cheese is best for High-Protein Philly Cheesesteak Mac & Cheese?

I love using provolone and mozzarella together but cheddar or a blend of cheeses also works well depending on what you have.

See You in the Kitchen

I hope you whip up this High-Protein Philly Cheesesteak Mac & Cheese soon because it’s the perfect mix of indulgent and nutritious! I’d love to know how you make it your own or what toppings you throw in.

Happy Cooking!

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