Easy High Protein Philly Cheesesteak Mac (Print Version)

Creamy high-protein macaroni loaded with seasoned ground beef, bell peppers, mushrooms, and melted provolone cheese.

# Recipe Ingredients:

→ Protein

01 - 1 pound lean ground beef or shaved steak
02 - 1 cup low-fat cottage cheese

→ Pasta

03 - 8 ounces high-protein elbow macaroni or chickpea pasta

→ Vegetables

04 - 1 large green bell pepper, diced
05 - 1 medium yellow onion, diced
06 - 8 ounces mushrooms, sliced
07 - 2 cloves garlic, minced

→ Dairy & Cheese

08 - 1 cup shredded reduced-fat provolone cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup low-fat milk

→ Seasonings

11 - 1 teaspoon Worcestershire sauce
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon chili flakes (optional)

# Directions:

01 - Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside.
02 - Heat a large nonstick skillet over medium-high heat. Add the ground beef or shaved steak and cook until browned, approximately 5-6 minutes. Drain any excess fat if necessary.
03 - Add the diced onion, bell pepper, and sliced mushrooms to the skillet with the meat. Sauté for 5-7 minutes until vegetables are softened and lightly browned. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Add Worcestershire sauce, smoked paprika, salt, black pepper, and chili flakes if using. Stir thoroughly to distribute the seasonings evenly throughout the meat and vegetables.
05 - Reduce heat to low. Stir in the cottage cheese and milk, mixing continuously until the cottage cheese melts completely and forms a smooth, creamy sauce that coats the meat and vegetables.
06 - Add the cooked, drained pasta to the skillet. Fold gently to combine all ingredients evenly, ensuring the pasta is thoroughly coated with the creamy sauce.
07 - Sprinkle the shredded provolone and mozzarella cheeses evenly over the top of the pasta mixture. Cover the skillet and let stand for 2-3 minutes until the cheese is completely melted and bubbly.
08 - Remove from heat and serve immediately. Garnish with chopped fresh parsley if desired for added color and freshness.

# Expert Advice:

01 -
  • You get that indulgent cheesesteak experience without weighing yourself down afterward
  • The cottage cheese creates the creamiest sauce while packing in 28 grams of protein per serving
  • Everything comes together in one skillet in under 40 minutes, making weeknight dinners feel special
02 -
  • Cottage cheese can sometimes leave small lumps in the sauce, and I've learned to embrace it as part of the texture. If you're picky about smoothness, give it a quick whirl in the blender before adding it to the skillet.
  • High-protein pasta can get gummy if overcooked, so seriously, don't walk away from the pot. That extra minute of attention makes all the difference between perfect and disappointing.
  • The cheese on top creates this incredible cheesy crust if you leave the lid off for the last minute. Sometimes I even pop it under the broiler for 30 seconds when nobody's looking.
03 -
  • Let your skillet get properly hot before adding the beef, and resist the urge to stir immediately. That initial sear creates flavor you can't get any other way.
  • If you're using shaved steak, slice it against the grain into thin strips before cooking for that authentic Philly texture.
  • The cottage cheese works best at room temperature, so pull it out of the fridge while you're prepping everything else.

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