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To whip up a delicious Protein Philly Cheesesteak Mac and Cheese, you need some simple and tasty ingredients. Here’s what you’ll need: - 8 oz elbow macaroni - 1 lb lean sliced beef (sirloin) - 1 cup diced bell peppers (red and green) - 1 cup diced onions - 2 cloves garlic, minced - 2 tablespoons olive oil - 2 cups shredded provolone cheese - 1 cup shredded sharp 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: finely chopped fresh parsley for garnish Each ingredient brings its own flavor and texture to the dish. The lean beef adds protein, while the cheeses create a creamy sauce. The bell peppers and onions give the dish a nice crunch and sweetness. You can use either chicken or beef broth, depending on your taste. Don’t forget the garlic for that extra kick! {{ingredient_image_2}} First, bring a large pot of water to a rapid boil. Add 8 oz of elbow macaroni. Cook it until it is al dente, following the package instructions. When done, drain the pasta well. Set it aside for later. Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add 1 lb of lean sliced beef, like sirloin. Cook it for about 5-7 minutes. Stir occasionally until the beef is browned. Once done, remove the beef from the skillet and cover it to keep warm. In the same skillet, add 1 cup of diced onions and 1 cup of diced bell peppers. Sauté these for about 3-4 minutes until they soften. After that, add 2 cloves of minced garlic. Sauté for another minute, letting the garlic release its strong smell. Now, lower the heat to medium. Sprinkle 1/4 cup of all-purpose flour over the veggies. Stir it well to combine. Cook for 1 minute to remove the raw flour taste. Slowly pour in 2 cups of chicken or beef broth and 1 cup of milk while whisking. Keep cooking until the mix thickens, about 3-5 minutes. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to taste. Remove the skillet from heat. Gradually stir in 2 cups of shredded provolone cheese and 1 cup of shredded sharp cheddar cheese. Mix it until all the cheese melts and blends into the sauce. Now, add the cooked elbow macaroni and the reserved beef back into the cheese sauce. Stir gently but thoroughly. Make sure every piece is coated in the creamy sauce. If you want a baked version, preheat your oven to 350°F (175°C). Transfer the mac and cheese mix into a greased baking dish. Feel free to sprinkle more cheese on top for an extra cheesy crust. Bake for 15-20 minutes, until the top is bubbly and golden brown. Spoon generous portions onto plates. For a lovely touch, garnish with finely chopped fresh parsley. This adds color and freshness to the dish. Enjoy your Protein Philly Cheesesteak Mac and Cheese! For this dish, I recommend using lean sliced beef, like sirloin. Sirloin is tender and flavorful. It cooks quickly and pairs well with cheese. You can also use ribeye for more fat and flavor. Just remember, the beef should be thinly sliced. This helps it cook fast and stay juicy. You can get creative with cheese choices! Provolone and sharp cheddar work well. But, feel free to mix in mozzarella or pepper jack for a spicy kick. Mixing different cheeses adds depth and creaminess. Just make sure they melt well for that gooey texture. If you like heat, try adding some cayenne pepper or hot sauce. You can also use spicy cheese options. If you prefer milder flavors, skip the heat altogether. Taste your cheese sauce and adjust the spices to your liking. The key is to find the right balance for your palate. To keep your mac and cheese creamy, avoid overcooking the pasta. Drain it well, but don’t rinse. The starch helps the sauce stick. If the cheese sauce gets too thick, add a splash of milk or broth. Stir it in gently until you reach your desired creaminess. Pro Tips Choose Quality Beef: Opt for high-quality, lean cuts like sirloin or ribeye for a tender and flavorful cheesesteak experience. Vegetable Variations: Feel free to mix in other vegetables like mushrooms or jalapeños for added flavor and texture. Cheese Options: Experiment with different cheese blends such as mozzarella or gouda for a unique twist on the classic flavors. Make Ahead: Prepare the mac and cheese ahead of time and store it in the refrigerator. Just reheat before serving for a quick meal. {{image_4}} You can easily make a vegetarian version of this dish. Simply swap the beef for mushrooms or tempeh. Both options add great texture and flavor. Use a mix of bell peppers and onions to keep it colorful. You can still enjoy the rich cheese sauce with your favorite cheese varieties. If you want a lighter option, try using chicken or turkey instead of beef. Thinly slice the meat and follow the same cooking steps. Both proteins will soak up the flavors of the sautéed veggies and cheese sauce. They make a great substitute while keeping the dish hearty and satisfying. Get creative with your cheese choices! You can mix provolone with mozzarella for a milder taste. Cheddar gives a sharp kick, but you can try gouda for a smoky flavor. Experiment with different cheeses to find your favorite blend. This way, you can customize the dish to your liking! After you enjoy your Protein Philly Cheesesteak Mac and Cheese, store leftovers in an airtight container. This keeps the dish fresh for later. You can keep it in the fridge for up to three days. If you want to enjoy it beyond that, freezing is the way to go. To reheat, place your mac and cheese in a pot over low heat. Stir it gently and add a splash of milk if it seems dry. Heat until warm throughout. You can also use the microwave. Just cover it and heat in short bursts, stirring in between. If you freeze your mac and cheese, use a freezer-safe container. Let it cool first, then cover it well. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. This way, you keep the flavors and texture nice. You can lower the calories by using less cheese. Try using low-fat cheese instead of regular cheese. You can also use less olive oil when cooking the beef and veggies. Lastly, swap the elbow macaroni for a whole grain or veggie pasta. This keeps the dish filling but cuts down on calories. Yes, you can use gluten-free pasta. Just make sure the brand you choose cooks well. Follow the cooking time on the package. This way, your mac and cheese will still be creamy and delicious. You can store leftovers in the fridge for about 3 to 4 days. Just put them in an airtight container. When you’re ready to eat, reheat them in the microwave or on the stove. This dish pairs well with a fresh salad. A simple green salad adds crunch and balance. You can also serve it with garlic bread or roasted veggies for extra flavor. This blog post covered a delicious recipe for Protein Philly Cheesesteak Mac and Cheese. You learned the ingredients, step-by-step instructions, and helpful tips for success. We also explored variations that suit different diets and preferences. Remember that cooking can be fun and flexible. Feel free to experiment with the ingredients and spices. Your meal can be a tasty experience for you and anyone you share it with. Enjoy your cooking journey!

Protein Philly Cheesesteak Mac and Cheese

A delicious and hearty dish combining macaroni, beef, and a creamy cheese sauce.
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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 (a vibrant 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 sharp 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 finely chopped fresh parsley for garnish

Instructions
 

  • In a large pot, bring water to a rapid boil. Add the elbow macaroni and cook according to package instructions until al dente. Once cooked, drain the pasta thoroughly and set it aside.
  • In a large skillet set over medium-high heat, add the olive oil. When the oil is shimmering, add the sliced beef to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the beef is evenly browned. Remove the beef from the skillet and set aside, covering it to keep warm.
  • In the same skillet used for the beef, add the diced onions and bell peppers. Sauté for approximately 3-4 minutes, or until they start to soften. Add the minced garlic and sauté for an additional minute, allowing the garlic to become fragrant.
  • Lower the heat to medium. Sprinkle the all-purpose flour over the sautéed vegetables, stirring to combine. Cook for about 1 minute to eliminate the raw flour taste. Slowly pour in the chicken or beef broth and milk, whisking continuously. Continue cooking until the mixture thickens up and becomes creamy, approximately 3-5 minutes. Season to taste with salt and black pepper.
  • Remove the skillet from heat and gradually stir in the provolone and cheddar cheese, mixing until the cheeses are fully melted and incorporated into the sauce.
  • Add the cooked elbow macaroni and the reserved beef back into the cheese sauce, stirring gently but thoroughly to ensure all ingredients are evenly combined and coated in the rich cheese sauce.
  • For a delightful baked version, preheat your oven to 350°F (175°C). Transfer the creamy mac and cheese mixture into a greased baking dish. If desired, sprinkle additional cheese on top for a cheesy crust. Bake in the preheated oven for 15-20 minutes, or until the top is bubbly and golden brown.
  • Spoon generous portions of the mac and cheese onto plates. If desired, garnish each serving with a sprinkle of finely chopped fresh parsley for a touch of color and freshness.

Notes

For a baked version, add extra cheese on top before baking.
Keyword cheesesteak, mac and cheese, pasta