High Protein Philly Cheesesteak Mac (Print)

Creamy macaroni loaded with seasoned beef, vegetables, and melted provolone for a protein-packed twist on classic Philly flavors.

# Ingredient List:

→ Protein

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

→ Pasta

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

→ Vegetables

04 - 1 large green bell pepper, diced
05 - 1 medium yellow onion, diced
06 - 8 oz 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 tsp Worcestershire sauce
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 1/4 tsp chili flakes (optional)

# How-To Steps:

01 - Cook pasta according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat a large nonstick skillet over medium-high heat. Add ground beef or shaved steak and cook 5-6 minutes until browned, breaking up any clumps. Drain excess fat if needed.
03 - Add diced onion, bell pepper, and sliced mushrooms to the skillet. Cook 5-7 minutes until softened. Stir in minced garlic and cook 1 additional minute until fragrant.
04 - Add Worcestershire sauce, smoked paprika, salt, black pepper, and optional chili flakes. Stir well to evenly distribute seasonings.
05 - Reduce heat to low. Stir in cottage cheese and milk, mixing constantly until cottage cheese melts completely and forms a smooth, creamy sauce.
06 - Add cooked pasta to the skillet. Fold gently to coat all noodles evenly with the meat and vegetable mixture.
07 - Sprinkle provolone and mozzarella cheeses evenly over the top. Cover skillet and cook 2-3 minutes until cheese is fully melted and bubbly.
08 - Serve hot immediately. Garnish with chopped fresh parsley if desired for color contrast.

# Expert Suggestions:

01 -
  • 44 grams of protein per serving without relying on protein powder or weird ingredients
  • The cottage cheese hack creates the creamiest sauce while keeping things lighter
  • Ready in 40 minutes but tastes like it simmered all afternoon
02 -
  • The cottage cheese might look curdled when you first stir it in, but keep mixing and it will smooth out into a velvety sauce
  • Covering the skillet for the final cheese step is essential, it creates steam that helps the provolone melt evenly instead of forming a skin
03 -
  • Grate your own cheese instead of buying pre-shredded, the anti-caking coating in bags prevents proper melting
  • Let the beef mixture cool slightly before adding the cottage cheese, it prevents the dairy from separating

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