Description
This High-Protein Creamy Philly Cheesesteak Mac and Cheese combines the rich flavors of a classic Philly cheesesteak with a healthy twist using protein-packed pasta and lean beef. Creamy cheeses and a flavorful sauce make it a comforting yet nutritious meal perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 8 ounces high-protein pasta (chickpea or lentil-based)
Vegetables
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
Protein
- 8 ounces cooked steak or lean beef strips, thinly sliced
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1 tablespoon all-purpose flour (or protein-enriched flour)
- 1 cup low-fat milk
- 1/2 cup beef broth
- 1/2 cup low-fat cream cheese
- 1 cup shredded provolone or mozzarella cheese
- 1/2 cup shredded cheddar cheese
Garnish
- Chopped parsley (optional)
Instructions
- Cook the pasta: Cook the high-protein pasta according to package instructions until al dente. Drain and set aside to keep warm.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add the thinly sliced onion and green bell pepper and sauté for 5 to 6 minutes until the vegetables are soft and lightly caramelized, releasing their sweetness.
- Cook beef strips: Add the thinly sliced cooked steak or lean beef strips to the skillet with the vegetables. Cook for another 2 to 3 minutes until the beef is heated through. Season the mixture with garlic powder, salt, and black pepper, stirring well to combine.
- Create roux and sauce base: Sprinkle the all-purpose or protein-enriched flour over the beef and vegetables, stirring to coat evenly. Gradually pour in the low-fat milk and beef broth while whisking continuously to prevent lumps. Bring to a simmer and cook for 2 to 3 minutes until the sauce slightly thickens.
- Add cream cheese and shredded cheese: Lower the heat and stir in the low-fat cream cheese until melted and smooth. Then, add shredded provolone or mozzarella cheese along with the shredded cheddar cheese. Stir continuously until all the cheeses melt completely and the sauce becomes creamy and homogeneous.
- Combine pasta and sauce: Add the cooked pasta directly into the skillet. Toss and stir thoroughly to coat all pasta evenly with the rich, cheesy beef sauce. Cook for an additional 1 to 2 minutes on low heat to ensure everything is heated through.
- Serve: Remove from heat and serve hot. Garnish with chopped parsley if desired for a fresh, vibrant touch.
Notes
- For extra protein, substitute grilled chicken or sliced seitan in place of beef.
- You can add baby spinach or mushrooms to the sauté for added nutrients and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
