High Protein Philly Cheesesteak Mac (Printable)
Savory beef and veggies meet melted cheese in creamy protein-packed macaroni.
# What You'll Need:
→ 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
# Directions:
01 - Cook pasta according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat large nonstick skillet over medium-high heat. Add ground beef or shaved steak and cook 5-6 minutes until browned. Drain excess fat if needed.
03 - Add onion, bell pepper, and mushrooms to skillet. Sauté 5-7 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
04 - Add Worcestershire sauce, smoked paprika, salt, black pepper, and chili flakes. Stir well to coat everything evenly.
05 - Reduce heat to low. Stir in cottage cheese and milk, mixing until cottage cheese melts and forms a smooth creamy sauce.
06 - Add cooked pasta to the skillet. Gently fold to distribute sauce and coat pasta evenly.
07 - Sprinkle provolone and mozzarella over top. Cover skillet 2-3 minutes until cheese is fully melted and bubbly.
08 - Serve immediately while hot. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- Fourteen grams of protein per bite without needing a single protein shake or supplement
- That moment when the cottage cheese melts into something unexpectedly creamy and luxurious
02 -
- The cottage cheese will look lumpy at first but keep stirring and it will smooth out completely
- Reserve a splash of pasta water before draining in case you need to loosen the sauce
03 -
- Grate your own cheese instead of buying pre-shredded for better melting
- Let the beef and vegetables get slightly crispy edges before adding liquid ingredients