Description
A creamy, savory mash-up of Philly cheesesteak and cheesy mac with lean beef, peppers, onions, and a velvety cream cheese sauce.
Ingredients
Scale
- 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