High Protein Philly Cheesesteak Mac

The first time I made this fusion, my roommate walked in from his night shift and literally stopped dead in the kitchen doorway. That sizzling beef and onion smell hitting him at 3 AM made him forget he was exhausted. Now whenever he smells Worcestershire hitting a hot pan, he starts hunting for forks.

I stumbled onto the cottage cheese trick during a grocery budget week when cream cheese felt like an extravagance. The texture surprised me so much that I actually texted my sister mid-bite to tell her about it. Sometimes the best discoveries happen when you are working with what you have.

Ingredients

• 1 lb lean ground beef or shaved steak: The shaved steak gives you those authentic Philly ribbons but ground beef cooks faster and still delivers incredible flavor
• 1 cup low-fat cottage cheese: This unsung hero melts into a velvety sauce that nobody will ever guess is cottage cheese
• 8 oz high-protein elbow macaroni or chickpea pasta: Chickpea pasta boosts the protein even higher but the elbows hold onto that sauce beautifully
• 1 large green bell pepper, diced: Fresh green bell peppers give you that classic cheesesteak crunch and sweetness
• 1 medium yellow onion, diced: Yellow onions caramelize better than sweet onions and stand up to the strong beef flavors
• 8 oz mushrooms, sliced: Mushrooms shrink dramatically so do not be afraid to pile them on
• 1 cup shredded reduced-fat provolone cheese: Provolone brings that authentic Philly sharpness without overwhelming the dish
• 1/2 cup shredded mozzarella cheese: Just enough mozzarella creates those gorgeous cheese pulls everyone loves
• 1/4 cup low-fat milk: Helps thin the cottage cheese into a pourable sauce consistency
• 2 cloves garlic, minced: Fresh garlic matters here because it blooms in the hot pan and mellows beautifully
• 1 tsp Worcestershire sauce: This is the secret that makes everything taste like it came from a steak shop
• 1/2 tsp smoked paprika: Adds depth and that subtle smoky note you usually get from a flat top grill
• 1/2 tsp salt: Start here and adjust after the cheese melts since provolone is naturally salty
• 1/4 tsp black pepper: Fresh cracked pepper adds little spicy bites throughout
• 1/4 tsp chili flakes: Optional but that tiny heat spark makes all the flavors pop

Instructions

Get your pasta going first:

Drop those elbows into boiling salted water and cook them until they are just shy of al dente because they will finish in the sauce later

Brown your beef with intention:

Let the meat develop a nice crust in the hot skillet before breaking it up and drain any excess fat

Build your flavor foundation:

Add the onions, peppers, and mushrooms to the beef and let them soften until they are fragrant and starting to caramelize

Wake up the garlic:

Stir in the minced garlic for just one minute until it is fragrant but not brown

Season it like a steakhouse:

Pour in the Worcestershire sauce and sprinkle in the smoked paprika, salt, pepper, and chili flakes

Create the magic sauce:

Lower the heat and stir in the cottage cheese with the milk until it transforms into a creamy sauce

Bring everyone together:

Fold in the cooked pasta and let it absorb some of that sauce for a minute

The grand finale:

Scatter both cheeses over the top, cover the skillet, and wait for that cheese to melt into pure joy

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My niece who refuses anything cottage cheese ate three bowls before asking what made it so creamy. Watching her face when I told her was almost better than eating it myself.

Making It Your Own

Shaved ribeye transforms this into something truly restaurant worthy but ground beef keeps it weeknight practical. I have used leftover roast beef sliced thin and it was incredible.

Perfecting The Cheese Pull

Do not rush that final melting step under the lid. The two to three minutes of steaming creates that Instagram worthy cheese stretch that makes people actually gasp when they lift the cover.

Serving It Up Right

A crisp green salad with acidic dressing cuts through all that rich cheese and beef. The contrast keeps each bite interesting instead of overwhelming.

• Crushed saltines on top add a satisfying salty crunch
• Hot sauce on the table lets everyone customize their heat level
• Leftovers reheat surprisingly well for lunch the next day

Save

This recipe lives in the sweet spot between comfort food and something you can feel good about feeding your family.

Recipe Questions & Answers

→ Can I use shaved ribeye instead of ground beef?

Yes, shaved ribeye steak works beautifully and adds authentic cheesesteak texture. Slice the ribeye thinly against the grain before cooking, and adjust the cooking time to 2-3 minutes per side for a tender result.

→ What makes the sauce creamy without heavy cream?

Low-fat cottage cheese melts into the pasta, creating a rich, velvety consistency. Combined with a splash of milk, it delivers the same indulgent mouthfeel as traditional cheese sauce with significantly less fat and more protein.

→ How can I increase the protein content further?

Consider using chickpea or lentil-based pasta for additional plant-based protein. You can also stir in a scoop of plain Greek yogurt with the cottage cheese, or top each serving with extra shredded mozzarella before serving.

→ Can I make this dish vegetarian?

Absolutely. Replace the ground beef with plant-based crumbles, diced portobello mushrooms, or extra-firm tofu cubes. The Worcestershire sauce provides the umami depth that meat typically contributes to the flavor profile.

→ How long do leftovers keep in the refrigerator?

Store cooled portions in airtight containers for up to 4 days. The pasta continues absorbing the savory sauce, making leftovers even more flavorful. Reheat gently on the stovetop with a splash of milk to restore creaminess.

→ What vegetables work well in this mac?

Beyond bell peppers and mushrooms, try adding diced zucchini, spinach, or roasted red peppers. For extra crunch, top with chopped scallions or diced jalapeños before serving.