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High Protein Philly Cheesesteak Mac and Cheese

High protein Philly cheesesteak mac and cheese in a skillet with melted provolone and fresh parsley
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Creamy, cheesy mac and cheese loaded with seared beef sirloin, sauteed peppers and onion, and a rich provolone sauce. A high protein comfort food dinner the whole family will love.

Ingredients

Scale
  • 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
  • 8 oz cream cheese, cubed and softened
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Optional: extra shredded provolone and fresh parsley for topping

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside. Do not rinse the pasta.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced beef in a single layer and sear for 1 to 2 minutes per side until deeply browned. Work in batches if needed. Remove and set aside.
  3. Add remaining 1 tbsp olive oil to the same skillet over medium heat. Add sliced onion and bell pepper and saute for 5 to 7 minutes until softened and lightly golden. Remove and set aside.
  4. In the same large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in milk first, then beef broth, until smooth. Cook for 5 to 7 minutes, stirring often, until sauce is thick enough to coat the back of a spoon.
  6. Reduce heat to low. Stir in shredded provolone and cubed cream cheese gradually until fully melted and smooth. Season with garlic powder, salt, and pepper. Add a splash of milk if the sauce is too thick.
  7. Add cooked pasta, browned beef, and sauteed vegetables to the cheese sauce. Fold together gently until everything is coated.
  8. Serve hot topped with extra provolone and fresh parsley if desired.

Notes

  • Slice beef against the grain for maximum tenderness. Freeze the sirloin for 20 minutes first for easier slicing at home.
  • Always reduce heat to low before adding cheese to prevent a grainy sauce. Softened cream cheese melts more evenly.
  • Sauce can be made slightly looser than needed when fresh – it thickens in the fridge overnight.
  • Do not freeze – the cheese sauce may separate and turn grainy after thawing.
  • Nutrition values are approximate based on standard ingredient data for 6 servings.

Nutrition

Find it online: https://www.benefitiany.com/philly-cheesesteak-mac-and-cheese/