High-Protein Philly Cheesesteak Mac & Cheese – 40g Protein Per Serving!

Introduction

Craving something cheesy, meaty, and ultra-satisfying — without the food coma? This High-Protein Philly Cheesesteak Mac & Cheese brings together the melty, beefy flavor of a classic cheesesteak with the creamy comfort of mac and cheese — but with a lean, muscle-fueling twist.

Each generous serving packs around 40 grams of protein, thanks to a mix of ground beef or steak, high-protein pasta, and Greek yogurt or cottage cheese in the sauce. It’s ideal for post-workout dinners, meal prep, or high-protein comfort food cravings that don’t derail your goals.

Ingredients Overview

Here’s what makes this Philly-style mac so irresistible and nutritious:

Protein Sources:

Lean Ground Beef or Steak: 90% lean ground beef or thinly sliced sirloin mimics the flavor of a cheesesteak while delivering protein and iron.
High-Protein Pasta: Use chickpea pasta, lentil pasta, or protein-enriched wheat pasta to bump up your macros.
Greek Yogurt or Cottage Cheese: Replaces heavy cream and boosts protein while adding creaminess.

Classic Cheesesteak Add-Ins:

Bell Peppers: Green or red for a sweet crunch and color.
Onions: Caramelized to bring out sweetness and depth.
Garlic: For savory foundation flavor.
Provolone or Mozzarella: Melts smoothly and mimics that gooey cheesesteak finish.

Flavor Enhancers:

Beef Broth or Bouillon: Deepens the meaty taste.
Mustard or Worcestershire Sauce: Adds umami and zing.
Salt, Pepper, Smoked Paprika: Season to taste.

Step-by-Step Instructions

1. Cook the Pasta

Cook 8 oz high-protein pasta (about 2½ cups dry) according to package instructions.

Reserve ¼ cup pasta water before draining. Set aside.

2. Sauté Veggies

In a large skillet, heat 1 tbsp olive oil.

Add:

1 diced onion
1 diced green or red bell pepper
2 cloves garlic, minced

Sauté 5–6 minutes until softened and lightly golden. Remove and set aside.

3. Cook the Beef

In the same skillet, brown:

1 lb lean ground beef or thinly sliced steak

Season with:

½ tsp salt
½ tsp pepper
½ tsp smoked paprika
1 tbsp Worcestershire sauce or Dijon mustard

Cook until fully browned, then stir in the sautéed peppers and onions.

4. Make the High-Protein Cheese Sauce

In a blender or food processor, combine:

¾ cup plain Greek yogurt or blended cottage cheese
¾ cup shredded provolone or mozzarella
¼ cup low-sodium beef broth
2 tbsp reserved pasta water
Pinch of salt and pepper

Blend until smooth and creamy.

Chef Tip: If using cottage cheese, blend well until completely smooth to avoid curdled texture.

5. Combine and Heat

Return pasta to the pot or skillet.

Stir in:

Cooked beef and veggies
Cheese sauce

Toss everything together over low heat for 2–3 minutes until warmed through and the sauce is melted and creamy.

If too thick, add a splash of pasta water or broth.

Tips, Variations & Substitutions

Tips for Best Texture:

Use al dente pasta to prevent mushiness.
Blend cheese sauce well for velvety consistency.
Let flavors meld by reheating gently before serving.

High-Protein Variations:

Add mushrooms for volume and flavor without many calories.
Use egg white pasta like Banza or Barilla Protein+.
Stir in chopped spinach or kale for added nutrients.

Dietary Adjustments:

Gluten-Free? Use gluten-free protein pasta.
Lower Fat? Use 93% lean beef and low-fat Greek yogurt.
Dairy-Free? Try a dairy-free high-protein cheese and cashew cream (won’t be as high in protein, though).

Serving Ideas & Occasions

This cheesy, meaty skillet is perfect for:

Post-workout dinners
Hearty meal prep (it reheats beautifully)
Family meals with protein-conscious tweaks
Game day food that’s secretly nutritious

Serve it with:

A light green salad or roasted broccoli
A side of pickles or hot sauce for contrast
Extra shredded cheese or parsley on top

Nutritional & Health Notes

Each serving is:

High in complete protein (40g+)
Balanced in carbs and fat
Rich in iron, calcium, and B vitamins
Lower in saturated fat when made with lean beef and yogurt

Estimated per serving (1 of 4):

Calories: ~470–500
Protein: ~40–42g
Carbs: ~28–30g
Fat: ~20g
Fiber: ~5g

Easily customizable to fit macro-focused or muscle-building meal plans.

FAQs

Q1: Can I meal prep this?
Yes! Store in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Q2: Can I use steak instead of ground beef?
Absolutely. Thinly slice sirloin or ribeye, cook quickly, and stir in during the last few minutes.

Q3: Can I make this without blending the sauce?
For a chunkier version, just stir everything together in the pan — but blending creates a creamier finish.

Q4: Is this good for bulking or cutting?
It’s great for both! Add extra cheese or pasta for bulking. Use leaner meat and portion control for cutting.

Q5: What cheeses work best?
Provolone gives classic Philly flavor, but mozzarella, Monterey Jack, or low-fat cheddar all work.

Q6: Can I freeze it?
Yes. Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat with a splash of broth.

Q7: What pasta holds up best?
Chickpea or lentil pastas work well and maintain texture after reheating.