Name: High-Protein Creamy Philly Cheesesteak Mac & Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz high-protein pasta (chickpea, lentil, or enriched elbows); 1 tablespoon olive oil; 1 small onion, diced; 1 green bell pepper, diced; 1 cup sliced mushrooms (optional); 1 garlic clove, minced; 8 oz thinly sliced steak (sirloin, ribeye, or flank), cooked and sliced; 1 cup low-fat cottage cheese (blended smooth); 1 cup shredded reduced-fat mozzarella or provolone; ½ cup grated Parmesan cheese; ½ cup milk (dairy or unsweetened almond); Salt and pepper, to taste; Optional: pinch of smoked paprika or red pepper flakes

High-Protein Creamy Philly Cheesesteak Mac & Cheese

Jump to Recipe·Leave a Review

If there’s one thing I love more than a classic Philly cheesesteak, it’s combining it with another comfort food favorite: mac and cheese. This High-Protein Creamy Philly Cheesesteak Mac & Cheese is the ultimate fusion dish—rich, cheesy, savory, and loaded with tender steak and veggies. It satisfies my craving for indulgent comfort food while giving me a boost of protein that keeps me full and fueled.

Why You’ll Love This Recipe

I love how this dish delivers all the bold flavor of a Philly cheesesteak with the creamy goodness of mac and cheese. It’s hearty, satisfying, and packs in high-quality protein from the steak and cheese. It’s perfect after a workout, for a cozy family dinner, or for meal prepping a week of satisfying lunches. Plus, it’s easy to make in one pot, which means fewer dishes for me. High-Protein Creamy Philly Cheesesteak Mac & Cheese

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz high-protein pasta (like chickpea or lentil-based pasta, or protein-enriched elbows)
1 tablespoon olive oil
1 small onion, diced
1 green bell pepper, diced
1 cup sliced mushrooms (optional, but I love the extra umami)
1 garlic clove, minced
8 oz thinly sliced steak (sirloin, ribeye, or flank), cooked and sliced into strips
1 cup low-fat cottage cheese (blended for smoothness)
1 cup shredded reduced-fat mozzarella or provolone
½ cup grated Parmesan cheese
½ cup milk (dairy or unsweetened almond milk)
salt and pepper, to taste
optional: pinch of smoked paprika or red pepper flakes for a kick

Directions

I cook the pasta according to package instructions, then drain and set it aside.
In a large skillet, I heat olive oil over medium heat and sauté the onion, bell pepper, mushrooms, and garlic until soft and fragrant—about 5–7 minutes.
I stir in the cooked steak and let everything warm through, seasoning with salt and pepper.
In a blender, I blend the cottage cheese until it’s completely smooth—this is my secret to making the sauce creamy without using heavy cream.
I reduce the heat and stir the blended cottage cheese, milk, mozzarella (or provolone), and Parmesan into the skillet. I mix until everything melts and becomes a smooth, cheesy sauce.
I fold in the cooked pasta and stir until the sauce coats every bite.
I serve it hot, with a sprinkle of paprika or red pepper flakes if I want a little heat.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Swap the steak: I use grilled chicken or ground turkey when I want a leaner version.
Boost the veggies: I add spinach, zucchini, or cauliflower rice to sneak in more nutrients.
Extra creamy: I mix in a spoonful of Greek yogurt or cream cheese for added richness.
Make it spicier: I toss in some jalapeños or hot sauce to kick up the heat.
Cheese swap: I use a mix of provolone and white cheddar for that classic cheesesteak flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop with a splash of milk or in the microwave in 30-second intervals, stirring in between. It stays creamy and delicious even the next day.

FAQs

How much protein is in one serving?

Using high-protein pasta and lean steak, each serving can pack 30–35 grams of protein, depending on the exact ingredients I use.

Can I meal prep this?

Yes, this is one of my favorite meal prep dishes. I portion it into containers and reheat throughout the week—it reheats really well.

What’s the best steak to use?

I prefer sirloin or flank steak, thinly sliced and quickly seared. Leftover steak or even deli-sliced roast beef works in a pinch.

Can I use regular pasta?

Absolutely. I use whatever I have on hand, but high-protein pasta gives it that extra nutrition boost.

Is the cottage cheese noticeable?

Not at all! When I blend it smooth, it turns creamy and neutral in flavor, blending right in with the other cheeses.

Conclusion

This High-Protein Creamy Philly Cheesesteak Mac & Cheese brings all the comfort of cheesy pasta and all the flavor of a loaded cheesesteak into one protein-packed meal. It’s hearty, creamy, and perfect for when I want to enjoy something indulgent that also fuels my day. Once I tried it, it instantly became a regular in my weekly rotation.