This creamy, savory mash-up brings the best of a Philly cheesesteak and cheesy mac together. Tender pieces of lean beef mingle with sweet peppers and onions. Philly cream cheese and shredded cheddar make a rich, velvety sauce that clings to every noodle. The dish smells of toasted onions and beef, tastes salty and comforting, and has a silky, satisfying texture. If you like a protein-packed comfort meal, this one delivers. For a lighter sauce idea, try a velvety high-protein cottage cheese Alfredo sauce in a similar dish.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 815 kcal
- Protein: 48 g
- Carbohydrates: 48 g
- Fat: 45 g
- Fiber: 2.5 g
- Sugar: 3 g
- Sodium: 550 mg
Why Make This High Protein Creamy Philly Cheesesteak Mac Cheese
This recipe combines familiar comfort-food flavors with a protein boost. It’s quick to make on weeknights. The cream cheese gives the sauce a silky texture that coats the pasta. The beef adds meatiness and keeps you full. Peppers and onions add sweetness and bite. It’s hearty, creamy, and ideal for family dinners or meal prep.
How to Make High Protein Creamy Philly Cheesesteak Mac Cheese
Make the pasta first, then build the sauce in one skillet. The method keeps cleanup low and melds flavors quickly. Use medium heat so the cream cheese melts smoothly. Stir cheese in off the heat if it starts to clump. Taste and adjust salt and pepper at the end.
Ingredients:
- 8 ounces elbow macaroni
- 1 pound lean beef (ground or diced steak)
- 1 cup Philadelphia cream cheese
- 1 cup cheddar cheese (shredded)
- 1 cup beef broth
- 1/2 cup bell peppers (sliced)
- 1/2 cup onions (diced)
- Salt and pepper to taste
- Olive oil for cooking
Directions:
Step 1: Preparation
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside. While pasta cooks, slice the peppers and dice the onions so they are ready to go.
Step 2: Sautéing Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onions and sliced bell peppers. Sauté until softened and fragrant, about 4–5 minutes. Stir often so they brown evenly.
Step 3: Cooking the Beef and Making the Sauce
Push the vegetables to the side and add the lean beef to the skillet. Cook, breaking up ground beef if needed, until browned and cooked through, about 5–7 minutes. Stir in the cream cheese until it melts and combines with the beef and veggies. Add the beef broth and shredded cheddar, stirring until the sauce becomes smooth and creamy.
Step 4: Finishing and Serving
Mix the cooked macaroni into the skillet, combining thoroughly so each noodle is coated. Season with salt and pepper to taste. Serve hot and enjoy your creamy Philly cheesesteak mac cheese.
How to Serve High Protein Creamy Philly Cheesesteak Mac Cheese
Serve straight from the skillet for a rustic feel. Top with fresh chopped parsley for color. Add sliced jalapeños for heat, or a drizzle of hot sauce for brightness. Pair with a crisp green salad or roasted broccoli to balance richness. For a dinner party, spoon into a warm baking dish and broil with extra cheddar for a golden crust.
How to Store High Protein Creamy Philly Cheesesteak Mac Cheese
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over low heat with a splash of milk or broth to loosen the sauce. Microwave in short bursts, stirring between intervals.
Expert Tips for Perfect High Protein Creamy Philly Cheesesteak Mac Cheese
- Use medium heat to melt cream cheese smoothly. High heat can make it grainy.
- Shred your own cheddar from a block for better melt and flavor.
- If the sauce is too thick, add a splash of milk or extra broth to reach the desired creaminess.
- Brown the beef well — the caramelized bits add big flavor.
- Taste before adding salt. Cheddar and broth can add a lot of sodium.
- For leaner protein, swap beef for ground turkey or chicken breast pieces.
Delicious Variations
- Philly-Style Melt: Use thinly sliced steak instead of ground beef and add provolone slices on top.
- Spicy Kick: Stir in sriracha or chopped pickled peppers for heat.
- Veggie Boost: Add mushrooms and spinach for more texture and nutrients.
- Lighter Version: Substitute part of the cream cheese with Greek yogurt and use low-fat cheddar.
- BBQ Twist: Mix in a few tablespoons of BBQ sauce and top with crispy onions.
Frequently Asked Questions
-
Can I use a different pasta shape?
Yes. Shells, cavatappi, or penne work well. Pick a shape that holds sauce. -
Can I make this ahead and reheat?
Yes. Store in the fridge for up to 4 days and reheat gently with a splash of broth or milk to restore creaminess. -
How do I reduce the sodium?
Use low-sodium beef broth and a low-sodium cheddar. Taste before adding salt. -
Can I freeze this dish?
Yes. Freeze in an airtight container for up to 2 months. Thaw overnight and reheat on the stove with added liquid. -
What is a good substitute for cream cheese?
Use full-fat Greek yogurt (stir in off heat) or a mix of ricotta and a little milk for a lighter but still creamy sauce. -
Can I make this vegetarian?
Swap the beef for seasoned mushrooms, crumbled tempeh, or a meat substitute. Use vegetable broth instead of beef broth. -
My sauce looks grainy after melting the cream cheese. How fix it?
Stir in a little warm broth or milk and cook on low while whisking. Lower heat and avoid boiling.
Conclusion
This High Protein Creamy Philly Cheesesteak Mac Cheese is a fast, comforting meal with big flavor and a satisfying texture. It’s simple to make, easy to adapt, and great for feeding a hungry family. For another tasty cheesesteak mac idea and inspiration, check out Whitney Bond’s Philly Cheesesteak Mac and Cheese recipe. Give it a try—you’ll love the rich, creamy sauce and hearty beef bite.
Print
High Protein Creamy Philly Cheesesteak Mac Cheese
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Protein-rich
Description
A creamy, savory mash-up of Philly cheesesteak and cheesy mac with lean beef, peppers, onions, and a velvety cream cheese sauce.
Ingredients
- 8 ounces elbow macaroni
- 1 pound lean beef (ground or diced steak)
- 1 cup Philadelphia cream cheese
- 1 cup cheddar cheese (shredded)
- 1 cup beef broth
- 1/2 cup bell peppers (sliced)
- 1/2 cup onions (diced)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onions and sliced bell peppers. Sauté until softened, about 4–5 minutes.
- Push the vegetables aside in the skillet and add the lean beef. Cook until browned, about 5–7 minutes. Stir in the cream cheese until melted. Add beef broth and cheddar, stirring until smooth.
- Mix the cooked macaroni into the skillet and combine thoroughly. Season with salt and pepper, then serve hot.
Notes
For a lighter sauce, substitute some cream cheese with Greek yogurt. Serve with fresh parsley or hot sauce for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 815
- Sugar: 3g
- Sodium: 550mg
- Fat: 45g
- Carbohydrates: 48g
- Fiber: 2.5g
- Protein: 48g
