High Protein Philly Cheesesteak Mac and Cheese

If you love Philly cheesesteak and mac and cheese, this High Protein Philly Cheesesteak Mac and Cheese is about to become your new favorite weeknight dinner. It is creamy, cheesy, loaded with tender beef and sauteed vegetables, and delivers serious protein in every single bite. I made this on a whim one Sunday afternoon after staring at a sirloin and half a box of pasta, and my family asked for it again three days later.

I still remember the moment the provolone hit that warm sauce and turned glossy and smooth. I threw in the peppers and onion I had sauteed earlier, folded in the pasta, and the whole thing smelled like my favorite sub shop but better. This high protein Philly cheesesteak mac and cheese hits every mark you want from a comfort meal. It is hearty enough for a hungry crowd, easy enough for a busy weeknight, and satisfying enough that no one goes looking for snacks an hour later. The combination of a rich cheese sauce, savory beef, and tender pasta makes this one of those high protein pasta recipes that earns a permanent spot in the rotation.

What You Will Need to Build This Cheesy Masterpiece

I always buy sirloin from the butcher counter when possible and ask them to slice it thin for me. It saves time and makes a real difference in tenderness. Pro tip: if you freeze the sirloin for about 20 minutes first, it slices much more cleanly at home with a sharp knife.

• 12 oz elbow macaroni or pasta of choice
• 1 lb beef sirloin, thinly sliced against the grain
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 2 tbsp olive oil, divided
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk
• 1 cup beef broth
• 8 oz provolone cheese, shredded (I prefer buying block provolone and shredding it myself for a smoother melt)
• 8 oz cream cheese, cubed and softened at room temperature before you start
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional: extra shredded provolone and fresh parsley for topping

How to Make High Protein Philly Cheesesteak Mac and Cheese Step by Step

I recommend reading all the steps before you start. This dish moves quickly once the pasta is cooked and you want everything prepped and ready to go.

Step 1: Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Drain and set aside. Do not rinse the pasta. The surface starch helps the cheese sauce cling to every piece.

Step 2: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef in a single layer and let it sear without stirring for about 1 to 2 minutes per side until deeply browned. Work in batches if needed so the pan stays hot and the beef sears rather than steams. You want that caramelized crust for true Philly cheesesteak flavor. Remove from the skillet and set aside.

Step 3: Add the remaining 1 tbsp of olive oil to the same skillet over medium heat. Add the sliced onion and bell pepper. Saute for 5 to 7 minutes, stirring occasionally, until softened and lightly golden at the edges. They should smell sweet and savory. Remove and set aside.

Step 4: In the same large pot you used for pasta, melt the butter over medium heat. Whisk in the flour and cook for 1 full minute, stirring constantly. This step is important. Cooking the roux removes the raw flour taste and gives your sauce a smooth base.

Step 5: Gradually pour in the milk first while whisking constantly, followed by the beef broth. Keep whisking until the mixture is completely smooth with no lumps. Cook for 5 to 7 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon.

Step 6: Reduce the heat to low before adding any cheese. This is the most common mistake people make. If the heat is too high, the cheese will seize and turn grainy. Stir in the shredded provolone and cubed cream cheese gradually until fully melted and the sauce is silky smooth. Season with garlic powder, salt, and pepper. If the sauce feels too thick, stir in a small splash of milk until it loosens up.

Step 7: Add the cooked pasta, browned beef, and sauteed vegetables to the cheese sauce. Fold everything together gently until every piece of pasta is coated.

Step 8: Serve hot right away. Top with extra shredded provolone and a sprinkle of fresh parsley if desired.

Best Ways to Serve Your Philly Cheesesteak Mac and Cheese

This high protein Philly cheesesteak mac and cheese is rich and filling on its own, but the right side dish rounds it out into a complete meal. Here are the best sides for Philly cheesesteak mac and cheese:

Simple green salad: The crisp freshness of a lightly dressed salad cuts right through the richness of the cheese sauce and keeps the plate feeling balanced.

Roasted broccoli: The slightly bitter, caramelized edges of roasted broccoli add great texture contrast and a boost of extra nutrition.

Garlic bread: A crusty slice of garlic bread is perfect for scooping up any extra cheese sauce left in the bowl and leans fully into the comfort food theme.

Steamed green beans: Light, fresh, and simple, green beans keep the plate from feeling too heavy and add a clean pop of color alongside the creamy pasta.

More Comforting High Protein Pasta Recipes to Try Next

If this High Protein Philly Cheesesteak Mac and Cheese hit the spot, there are plenty more hearty pasta dinners worth adding to the weekly lineup. The Creamy High Protein Beef Pasta and Easy High Protein Creamy Beef Pasta both follow a similar rich, satisfying formula that works great for meal prep.

For more comfort food pasta nights, the Loaded Beef Bacon Cheeseburger Pasta brings bold, burger-inspired flavor to the dinner table, while the Garlic Butter Bowtie Pasta with Beef keeps things simple and deeply satisfying. Any of these make a great companion recipe when rotating weeknight dinners.

Keeping Leftovers Fresh and Delicious

Store leftover high protein Philly cheesesteak mac and cheese in an airtight container in the refrigerator for up to 4 days. Let it cool to room temperature before sealing the container so condensation does not water down the sauce.

To reheat, use the stovetop over low heat with a small splash of milk stirred in. This brings the sauce back to creamy life instead of turning sticky and clumped. The microwave works too in a pinch. Reheat in 60-second intervals, stir between each one, and add a small splash of milk if needed.

Pro tip: make the cheese sauce slightly looser than you think it needs to be when cooking fresh. It thickens up in the fridge overnight, so giving it a little extra creaminess at the start means perfect leftovers the next day. Freezing is not recommended for this dish because the cheese sauce tends to separate and turn grainy after thawing.

Frequently Asked Questions About This Recipe

Print