Tender ribeye, sweet caramelized peppers and onions, all tossed with creamy pastait’s like your favorite cheesesteak decided to show up for dinner in a bowl. High Protein Creamy Philly Cheesesteak Mac is what happens when comfort food gets just a little smarter without losing any of that cozy, melty goodness.
I developed this last spring after one too many tired evenings staring into the fridge with zero ideas. The trick is searing the steak fast and hot so it stays juicy, then folding everything into that creamy provolone sauce while the pasta’s still warm. After testing mac and cheese variations for over seven years on this blog, I’ve learned that a little starch water is your secret weapon for silky texture. It pulls together in about 30 minutes, and somehow tastes like you put in way more effort than you actually did.
High Protein Creamy Philly Cheesesteak Mac is an easy dinner option combining tender steak, melty cheese, and hearty pasta. This creamy mac and cheese is perfect for a family dinner or a quick weeknight meal with high protein dinner benefits.
Ingredients
Scale
8 oz Dry Macaroni Whole wheat or chickpea pasta can be used
1 lb Lean Ground Beef Can be swapped with ground turkey or chickpeas
1 cup Chopped White Onion Yellow onion works well as a substitute
2 cloves Minced Garlic Use freshly minced for maximum flavor
2 cups Bell Peppers Red or Green or Yellow Use any mix based on preference
2 tablespoons Butter Olive oil can be used as a healthier alternative
8 oz Light Cream Cheese Regular cream cheese can be used for a richer sauce
1 cup Shredded Mozzarella Any favorite melting cheese can substitute
4 slices Light Cheese Slices Any good melting cheese slice will do
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Paprika
1/2 teaspoon Chili Flakes Adjust to taste
1/4 cup Fresh Parsley Optional for garnish
Instructions
Bring a large pot of salted water to a boil and cook the dry macaroni until just tender, about 8 to 10 minutes. Save 125 ml of pasta water then drain the pasta.
Heat butter in a big skillet over medium heat and add the minced garlic, chopped onion, and bell peppers. Cook them, stirring often, until they soften and become translucent, about 4 to 5 minutes.
Add the ground beef to the vegetables and cook while breaking it apart until it’s browned, about 5 to 7 minutes. Drain any fat and season the mixture with salt, pepper, paprika, and chili flakes.
Lower the heat and stir in the light cream cheese, shredded mozzarella, and cheese slices. Keep stirring until everything melts into a smooth and creamy sauce, about 3 to 4 minutes.
Add the cooked macaroni and reserved pasta water to the skillet and mix until the pasta is fully coated. Add more pasta water if the sauce needs thinning.
Notes
For best results, keep the heat low while adding cheese to avoid a grainy texture
Adjust seasoning to taste before serving
Prep Time:10 minutes
Cook Time:20 minutes
Category:Dinner
Method:Stovetop
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:500 kcal
Sugar:3 g
Sodium:700 mg
Fat:20 g
Saturated Fat:10 g
Unsaturated Fat:2 g + 8 g
Carbohydrates:60 g
Fiber:5 g
Protein:30 g
Cholesterol:80 mg
Why You’ll Love This Cozy High-Protein Dinner
This is the kind of dinner that pulls you out of the midweek slump without asking for much. You get juicy ground beef, sweet sautéed peppers and onions, and that dreamy cream cheese sauceall clinging to tender macaroni. It’s low effort but still feels like something special happened in your kitchen.
Protein-packed: With lean ground beef and three types of cheese, you’re getting about 30g of protein per serving
One skillet simplicity: Less cleanup means more time to actually sit down and enjoy dinner
Flexible and forgiving: Swap the beef for ground turkey or use whatever bell peppers you have on handit all works
Comfort without the heaviness: The light cream cheese keeps things creamy but not weighed down, perfect for spring evenings
Key Ingredients That Make It Work
The magic here is in how the ingredients layer together. Lean ground beef gives you that hearty, satisfying bite while keeping things a bit lighter. The trio of bell peppersred, green, and yellowadds natural sweetness and a pop of color that makes the whole dish feel bright instead of heavy.
Light cream cheese is my secret weapon for creamy sauces that don’t require a culinary degree. It melts smooth and fast, and when you add shredded mozzarella and those cheese slices, you get layers of melty goodness without any grainy texture. The reserved pasta water? That’s what brings it all together into a silky sauce that coats every piece of macaroni.
Pro tip: Don’t skip salting your pasta waterit’s your only chance to season the noodles from the inside out.
Ingredient
Easy Swap
Lean ground beef
Ground turkey or crumbled chickpeas
Dry macaroni
Whole wheat or chickpea pasta
Light cream cheese
Regular cream cheese for richer sauce
Butter
Olive oil
Bell peppers (any mix)
Use what you haveall one color works fine
How to Make It Come Together
Start by getting your pasta water boiling and cooking the macaroni until just al denteabout 8 to 10 minutes. Before you drain it, scoop out about half a cup of that starchy water. It’s going to be your sauce’s best friend.
While the pasta cooks, melt butter in your large skillet over medium heat. Toss in the minced garlic, chopped onion, and bell peppers, letting them soften and turn fragrant for about 4 to 5 minutes. Crumble in the ground beef, breaking it apart as it browns. Once it’s cooked through, drain any excess fat and season everything with salt, pepper, paprika, and chili flakes.
Turn the heat down low and stir in your cheesescream cheese first, then mozzarella and cheese slices. Keep stirring gently until everything melts into a smooth, creamy sauce. Add the cooked macaroni and splash in that reserved pasta water a little at a time until the sauce is glossy and clings to every noodle. If it feels too thick, add more water. If it’s too loose, let it sit for a minuteit’ll tighten up as it cools slightly.
Tips for Getting It Just Right
The biggest mistake I see? Adding cheese over high heat. It seizes up and gets grainy instead of melting into that luscious sauce. Always drop your heat to low before the cheese goes in, and stir constantly but gently.
If your sauce looks broken or clumpy, whisk in a tablespoon of pasta water at a timeit usually smooths right back out
Taste before serving and adjust your seasoningsometimes it needs an extra pinch of salt or a little more chili flakes for warmth
Fresh parsley isn’t just for looksit adds a bright, herby note that cuts through all that richness
Step
Time
Boil and cook macaroni
8–10 minutes
Sauté veggies and garlic
4–5 minutes
Brown ground beef
5–7 minutes
Melt cheese and combine
3–4 minutes
Toss with pasta
2 minutes
Serving and Storing Leftovers
Serve this straight from the skillet while it’s still warm and creamy. A sprinkle of fresh parsley on top makes it feel a little more special, and if you like a little crunch, some crusty bread on the side is perfect for scooping up every last bit of sauce.
Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat, add a splash of milk or water to bring back that creamy textureit tends to thicken up as it sits. Microwave in 30-second bursts, stirring in between, or warm it gently on the stovetop over low heat.
Note: This doesn’t freeze particularly well because of the cream cheese, but honestly, it never lasts long enough in my house to worry about freezing anyway.
How I Finally Perfected High-Protein Creamy Philly Cheesesteak Mac
It took me nearly a month to get this High-Protein Creamy Philly Cheesesteak Mac just right. My first attempt was watery, the second too thick, but after tweaking the protein ratio and cheese blend, it finally came together. Now it’s become my go-to for busy weeknights when I need comfort and nutrition in one bowl.
FAQs ( High-Protein Creamy Philly Cheesesteak Mac )
What makes this recipe high in protein?
The combination of lean ground beef, cheese, and pasta creates a protein-packed meal with approximately 35-40 grams per serving. Adding extra cheese or using protein-enriched pasta can boost it even higher. This makes it perfect for post-workout meals or growing families.
Can I use different types of cheese?
Absolutely! While provolone is traditional, you can substitute with white American, mild cheddar, or even pepper jack for extra kick. Cream cheese helps maintain the creamy texture regardless of your main cheese choice. Just avoid pre-shredded cheese as it doesn’t melt as smoothly.
How do I prevent the sauce from breaking?
Keep the heat on medium-low when adding cheese and stir constantly. Adding cheese gradually rather than all at once helps create a smooth sauce. If it does break, whisk in a tablespoon of warm milk or pasta water to bring it back together.
What vegetables work best for authentic Philly flavor?
Green bell peppers and yellow onions are the classic combo, sauteed until soft and slightly caramelized. Some people add mushrooms, but purists stick to peppers and onions. Cook them until they’re tender and golden for the most authentic taste experience.
How long does this dish keep in the refrigerator?
This meal stays fresh in the fridge for 3-4 days when stored in airtight containers. The sauce may thicken when cold, so add a splash of milk when reheating. It also freezes well for up to 3 months, though the texture is best when enjoyed fresh.
This High Protein Creamy Philly Cheesesteak Mac pulls together in about 30 minutes and tastes like the kind of cozy dinner that fixes everything. You’ll love how the creamy cheese sauce clings to every bite of pasta, with tender beef and sweet peppers folded throughout. It’s rich without feeling heavy, and honestly, it disappears faster than I can ever plan for seconds.
Want to stretch it further? Toss in some sautéed mushrooms or swap half the beef for white beansit still tastes incredible. Leftovers reheat beautifully with just a splash of milk stirred in to bring back that silky texture. A trick I learned from my aunt’s kitchen: always taste and adjust your seasoning at the end, because that’s when the magic really sharpens. If you’re feeding a crowd, this doubles easily and stays warm in the skillet while everyone finds their seat.
I’d love to see your versiontag me if you make it or tell me what swaps worked best in your kitchen. Did you grow up with cheesesteak nights, or is this a new twist on an old favorite? Either way, save this one for a night when you need dinner to feel like a hug. Here’s to dinners that help you get back into a rhythm.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
