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- 8 oz elbow macaroni - 1 lb lean sliced beef - 1 cup diced bell peppers - 1 cup diced onions - 2 cloves garlic, minced - 2 tablespoons olive oil - 2 cups shredded provolone cheese - 1 cup shredded cheddar cheese - 2 cups chicken or beef broth - 1 cup milk - 1/4 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - Optional: chopped fresh parsley for garnish To make Protein Philly Cheesesteak Mac and Cheese, you need a solid list of ingredients. Each one plays a key role in building flavor and texture. First, the elbow macaroni forms the base of this dish. It soaks up the cheesy sauce and holds all the goodness. The lean sliced beef adds protein and heartiness. You can use sirloin for the best taste. Next, we have the bell peppers and onions. They bring a sweet crunch that balances the richness. Garlic boosts the flavor further. The olive oil helps sauté these veggies and adds a nice sheen. For the cheesy goodness, provolone and cheddar bring a creamy, melty texture. The broth and milk create a smooth cheese sauce. Flour helps to thicken this mix, so it clings well to the macaroni. Finally, salt and black pepper season the dish. You can add parsley as a fresh garnish for color and taste. Gather all these ingredients, and you'll be ready to whip up this delightful meal! {{ingredient_image_1}} Start by boiling a large pot of water. Add salt to the water to help flavor the pasta. Once the water boils, add 8 oz of elbow macaroni. Cook it according to the package instructions until it's al dente. Drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, add 1 lb of lean sliced beef, like sirloin. Cook the beef for about 5-7 minutes. It should be browned all over. Remove the beef from the skillet and set it aside for later. In the same skillet, add 1 cup of diced onions and 1 cup of diced bell peppers. Sauté them for about 3-4 minutes. You want them to soften a little. Then, add 2 cloves of minced garlic and cook for another minute. Now, lower the heat to medium. Sprinkle 1/4 cup of all-purpose flour over the veggies. Stir everything together and cook for about 1 minute. Gradually whisk in 2 cups of chicken or beef broth and 1 cup of milk. Cook this mixture until it thickens, which should take about 3-5 minutes. Finally, season it with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Take the skillet off the heat. Stir in 2 cups of shredded provolone cheese and 1 cup of shredded cheddar cheese. Mix until the cheese melts and is fully combined. Add the cooked macaroni and the reserved beef into the cheese sauce. Stir everything until it's well mixed. If you like a baked version, preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. If you want, add more cheese on top. Bake it for 15-20 minutes until it is bubbly and golden on top. Spoon the creamy mac and cheese onto plates. You can garnish it with chopped fresh parsley for a touch of color and flavor. This dish is perfect for a cozy night in or a gathering with friends! For this dish, I like using lean sliced beef, such as sirloin. Sirloin offers great flavor and stays tender. You can also try flank steak for a different taste. Avoid fatty cuts, as they may make the dish greasy. When you choose high-quality beef, it makes your mac and cheese even better. Seasoning is key to a delicious meal. I recommend using salt and black pepper as basics. You can also add garlic powder or onion powder for extra flavor. A dash of smoked paprika gives a nice touch. Fresh herbs, like parsley, brighten up the dish. Experiment with flavors to find what you love. If you want a dairy-free option, use plant-based milk like almond or oat milk. For the cheese, look for dairy-free shreds made from nuts or soy. Just make sure they melt well. This keeps the creamy texture, so everyone can enjoy it. Taste your sauce as you mix in the alternatives. Clumping can ruin a good cheese sauce. To avoid this, make sure your heat is low when adding cheese. Stir it in slowly and keep mixing until it melts. Using shredded cheese instead of blocks helps too. If your sauce clumps, whisk in a bit more milk to smooth it out. Pro Tips Use High-Quality Cheese: For the best flavor and creaminess, opt for high-quality cheeses like aged provolone and sharp cheddar. Cook Pasta Perfectly: Make sure to cook the macaroni al dente, as it will continue to cook when mixed with the hot cheese sauce. Customize Your Vegetables: Feel free to add other vegetables like mushrooms or spinach for extra flavor and nutrition. Make It Spicy: For a kick, add some diced jalapeños or a dash of hot sauce to the cheese sauce. {{image_2}} You can switch up the protein in this dish. Try chicken, turkey, or even tofu. Each option brings a unique flavor. If you want a lighter taste, chicken works great. For a heartier bite, go with beef or turkey. Tofu is perfect for a plant-based twist. Cheese is key to a creamy mac and cheese. You can use monterey jack or gouda instead of provolone and cheddar. Monterey jack melts nicely, giving a smooth texture. Gouda offers a rich, smoky flavor that enhances the dish. Want a vegetarian version? Skip the beef and add sautéed mushrooms. Mushrooms give a meaty feel and deep flavor. You can also add more veggies like zucchini or spinach. This way, you keep it hearty and healthy without meat. If you love heat, make it spicy! Add jalapeños or hot sauce to the mix. Fresh jalapeños give a crisp bite, while hot sauce adds a nice kick. Adjust the heat to your taste. Start small and add more as needed. Your taste buds will thank you for the extra flavor! To keep your Protein Philly Cheesesteak Mac and Cheese fresh, store it in an airtight container. It stays good for up to three days in the fridge. Make sure to let it cool before sealing it. This helps prevent moisture build-up. You can freeze the mac and cheese for later use. Place it in a freezer-safe container. It can last for about two months in the freezer. To avoid freezer burn, wrap the container tightly with plastic wrap. Remember to label it with the date. When you are ready to eat, thaw the dish in the fridge overnight if frozen. For reheating, you have a few options. You can use the oven, microwave, or stovetop. - Oven: Preheat to 350°F (175°C). Bake covered for about 20 minutes. - Microwave: Place in a microwave-safe dish. Heat in 1-minute intervals, stirring in between. - Stovetop: Add a splash of milk while heating in a pan. Stir until warmed through. These tips will help you enjoy your Protein Philly Cheesesteak Mac and Cheese at its best! Yes, you can make this dish ahead of time. Cook the pasta and beef, then mix. Store it in the fridge for up to two days. When ready, heat it on the stove or bake it in the oven. To lower calories, use leaner beef like ground turkey. Replace some cheese with a lower-fat option. You can also use whole grain pasta for more fiber and fewer carbs. This dish pairs well with a fresh salad. Try a simple green salad with a light vinaigrette. You can also serve garlic bread or steamed vegetables for more color and nutrients. Absolutely! You can swap elbow macaroni for penne or shells. Just make sure to adjust the cooking time if needed. All shapes will hold the cheese sauce well. Yes, it’s perfect for meal prep. Store it in individual containers. You can easily grab a portion for lunch or dinner. It reheats well in the microwave or oven. This recipe offers a tasty blend of classic flavors. You learned about the right ingredients and the simple steps to make it. I shared tips to enhance taste and ways to customize the dish. Remember, you can swap ingredients or adjust spices to fit your style. With storage tips, enjoy then share this meal for days to come. Embrace the fun of cooking and savor every bite.

Protein Philly Cheesesteak Mac and Cheese

A delicious twist on classic mac and cheese with lean beef, bell peppers, and a creamy cheese sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz elbow macaroni
  • 1 lb lean sliced beef (such as sirloin)
  • 1 cup diced bell peppers (mix of red and green)
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups shredded provolone cheese
  • 1 cup shredded cheddar cheese
  • 2 cups chicken or beef broth
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • to taste chopped fresh parsley for garnish (optional)

Instructions
 

  • In a large pot, bring water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium-high heat, add olive oil. Once hot, add the sliced beef and cook until browned, about 5-7 minutes. Remove the beef from the skillet and set aside.
  • In the same skillet, add diced onions and bell peppers. Sauté for about 3-4 minutes until they begin to soften. Add minced garlic and cook for an additional minute.
  • Reduce the heat to medium and sprinkle flour over the sautéed vegetables. Stir to combine and cook for about 1 minute. Slowly whisk in the broth and milk, cooking until the mixture thickens, about 3-5 minutes. Season with salt and pepper.
  • Remove the skillet from heat and stir in the provolone and cheddar cheese until melted and combined.
  • Add the cooked macaroni and the reserved beef to the cheese sauce, stirring to combine all the ingredients evenly.
  • If you prefer a baked version, preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish, sprinkle with additional cheese if desired, and bake for 15-20 minutes until bubbly and golden.
  • Spoon the mac and cheese onto plates and garnish with chopped parsley if desired.

Notes

Optional to bake for a crispy top.
Keyword beef, cheesesteak, mac and cheese, pasta