High Protein Philly Cheesesteak Mac

High Protein Philly Cheesesteak Mac brings all the flavors of your favorite Philly cheesesteak sandwich into one cozy bowl of mac and cheese! This one skillet wonder is packed with protein, loaded with sautéed peppers and onions, and comes together in just 30 minutes. It’s comfort food that actually fuels your body!

Why You’ll Love This Recipe

I created this recipe on one of those nights when I was craving BOTH a Philly cheesesteak AND mac and cheese, and I thought… why not both? Best decision EVER!

This recipe is like a warm hug in a bowl – all that creamy cheese, tender beef, sweet sautéed peppers, and perfectly cooked macaroni. But here’s the best part: it’s not just delicious, it’s actually GOOD for you! With options for lean ground beef, turkey, or even chickpeas, you’re looking at about 30 grams of protein per serving. That’s incredible for a comfort food dish!

Plus, it’s a one-skillet meal, which means minimal cleanup. And if you’re like me and hate doing dishes, that’s reason enough to make this tonight! The whole family goes CRAZY for this one. Even my picky eater nephew asks for seconds!

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Ingredient List

For the Pasta:

• 8 oz dry macaroni – Whole wheat or chickpea pasta boosts the protein even more!
• 125ml (1/2 cup) reserved pasta water – Don’t skip this! It’s the secret to that creamy sauce

For the Filling:

• 1 lb lean ground beef – Or swap for ground turkey or chickpeas for a lighter option
• 1 cup chopped white onion – Yellow onion works great too!
• 2 cloves minced garlic – Fresh is always best for maximum flavor
• 2 cups mixed bell peppers (red, green, and yellow) – The classic Philly cheesesteak combination!

For the Sauce:

• 1-2 tablespoons butter – Or use olive oil for a healthier swap
• 8 oz light cream cheese – Creates that dreamy, creamy sauce
• 1 cup shredded mozzarella – The ultimate melting cheese!
• 4 slices light cheese slices – For extra melty goodness

For Seasoning:

• Salt and pepper to taste
• 1 teaspoon paprika – Adds a subtle smokiness
• 1/2 teaspoon chili flakes – Adjust to your heat preference!
• Fresh parsley for garnish – Optional but pretty!

Why These Ingredients Work

Lean Ground Beef: This is your primary protein source, and using lean beef means you get all that savory, meaty flavor without excess fat. I usually go for 90/10 or even 93/7. If you want to lighten it up even more, ground turkey works beautifully – you honestly can’t tell the difference once it’s all mixed with that creamy sauce!

Light Cream Cheese: Here’s where the magic happens! This creates that luscious, creamy sauce that hugs every piece of pasta. Using the light version cuts calories without sacrificing that rich, velvety texture. It melts SO beautifully and binds everything together. Trust me, this is what makes the dish feel indulgent while keeping it relatively healthy!

The Bell Pepper Trio: Red, green, and yellow bell peppers aren’t just for looks (though they ARE gorgeous!). Each color brings slightly different flavors – the red is sweet, the green is more vegetal, and the yellow is mild. Together, they create that authentic Philly cheesesteak taste. Plus, they add vitamins, fiber, and beautiful color to your dish!

Reserved Pasta Water: Okay, this is CRUCIAL and I need you to listen to me here. That starchy pasta water is liquid GOLD! It helps the sauce cling to the pasta and creates that smooth, cohesive texture. If your sauce ever looks too thick, this is your fix. Don’t pour it all down the drain – save at least a cup!

Essential Tools and Equipment

• Large pot – For cooking the pasta
• Large skillet (at least 12 inches) – Big enough to hold everything! This is key
• Colander – For draining pasta
• Wooden spoon or spatula – For stirring and mixing
• Measuring cup – To save that precious pasta water!

How To Make High Protein Philly Cheesesteak Mac & Cheese

Step 1: Cook the Pasta

Fill a large pot with salted water and bring it to a rolling boil. Add your macaroni and cook for 8-10 minutes until al dente – you want it to still have a little bite because it’ll continue cooking slightly when you mix everything together.

Step 2: Sauté the Vegetables

In your large skillet, melt 1-2 tablespoons of butter over medium heat. Once it’s bubbling and smells amazing, add your minced garlic, chopped onion, and all those beautiful bell peppers.

Sauté for about 4-5 minutes, stirring frequently. You want the vegetables to get tender and the onions to turn translucent. Your kitchen is going to smell INCREDIBLE at this point!

Step 3: Brown the Beef

Time to add the star protein! Crumble in your lean ground beef, stirring it into those sautéed vegetables. Cook for about 5-7 minutes, breaking the beef apart with your spoon as it browns. You want to make sure all the pink is gone and it’s nicely browned.

If there’s excess fat (though with lean beef there shouldn’t be much), drain it off. Now season generously with salt, pepper, paprika, and chili flakes. Give it a good mix to coat everything in those spices. This is your chance to get the flavor just right!

Step 4: Make It Creamy

Here’s where things get REALLY good! Reduce your heat to low – this is important because we don’t want the cheese to get grainy. Add the light cream cheese, shredded mozzarella, and cheese slices to the skillet.

Keep stirring until everything melts together into this gorgeous, creamy sauce. Be patient here – it takes about 3-4 minutes, but it’s SO worth it. The cheese needs to melt slowly to get that velvety, smooth texture.

Step 5: Bring It All Together

Now for the grand finale! Add your cooked macaroni to the skillet along with that reserved pasta water. Mix everything together until every single piece of pasta is coated in that dreamy, creamy sauce.

If it looks too thick, add more pasta water a little at a time until you reach your desired consistency. The sauce should coat the pasta beautifully but still be saucy enough to pool slightly at the bottom of the bowl. That’s perfection right there!

Give it a taste and adjust seasonings one more time if needed. Garnish with fresh parsley if you’re feeling fancy, and serve immediately while it’s hot and creamy!

You Must Know

Keep the Heat LOW When Adding Cheese! I cannot stress this enough – once you start adding that cream cheese and mozzarella, you MUST reduce the heat to low. High heat will make your cheese separate and get grainy instead of smooth and creamy.

Personal Secret: Want to know my trick for the CREAMIEST mac and cheese every single time? I always warm up my cream cheese slightly before adding it to the skillet. Just pop it in the microwave for 15-20 seconds to soften it up.

Pro Tips & Cooking Hacks

• Pasta perfection: Don’t overcook your pasta! Aim for al dente because it’ll soften slightly more when mixed with the hot sauce. There’s nothing worse than mushy mac and cheese!
• Boost that protein: Use chickpea or lentil pasta instead of regular macaroni to add even MORE protein. My favorite is Banza chickpea pasta – it tastes great and adds an extra 10g of protein!
• Color code your peppers: I like to cut my peppers into similar-sized pieces so they all cook evenly. Nothing worse than some pieces being mushy while others are still crunchy!
• Make it spicier: If you love heat like I do, add some sliced jalapeños with the peppers or use hot Italian sausage instead of ground beef. SO good!
• The veggie trick: Want to sneak in more veggies? Finely chop some mushrooms and mix them with the ground beef. They add moisture and umami flavor, and picky eaters won’t even notice!
• Leftovers fix: If your leftovers dry out in the fridge (happens to the best of us!), add a splash of milk or broth when reheating. It’ll bring that creaminess right back!
• Crispy topping: Want to take it up a notch? Transfer everything to a baking dish, top with extra cheese and some panko breadcrumbs, and broil for 2-3 minutes. That crispy top is DIVINE!

Flavor Variations / Suggestions

Once you’ve mastered the basic recipe, have some fun with it! Here are my favorite variations:

• Turkey Swap: Use ground turkey instead of beef for a lighter option that still packs plenty of protein. Season it well – turkey can be a bit bland on its own!
• Vegetarian Version: Replace the beef with canned chickpeas (drained and slightly mashed) or use plant-based ground meat. Add extra veggies like mushrooms and zucchini for bulk!
• Extra Cheesy: Stir in some sharp cheddar or gouda along with the mozzarella. The flavor will be even more intense!
• Spicy Kick: Add diced jalapeños, use pepper jack cheese, or stir in some hot sauce. Heat lovers, this one’s for you!
• Mushroom Lovers: Sauté sliced mushrooms with the peppers and onions. They add amazing umami flavor and meaty texture!
• Herb Infusion: Add fresh thyme or Italian seasoning while cooking the vegetables for an aromatic twist
• Protein Powerhouse: Use whole wheat pasta AND turkey for maximum protein and fiber!

Make-Ahead Options

This is one of my favorite meal prep recipes! Here’s how to make it work for your busy schedule:

Prep Ahead (Up to 3 Days): You can sauté the vegetables and brown the ground beef up to 3 days in advance. Store them in an airtight container in the fridge. When you’re ready to eat, just reheat, add the cream cheese and mozzarella, then toss with freshly cooked pasta. So much faster on busy weeknights!

Full Make-Ahead: You can also cook the entire dish, let it cool completely, and store it in the fridge for up to 3 days. Just know that the pasta will continue to absorb liquid, so add a splash of milk or broth when reheating.

Freezing: This dish can be frozen for up to 3 months! Cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave. Add a splash of milk to restore creaminess.

Recipe Notes & Baker’s Tips

• The sauce will thicken as it sits, which is totally normal! Just add more pasta water or milk when reheating
• Using pre-shredded cheese is fine, but freshly shredded melts smoother
• Don’t skip the reserved pasta water – it really does make a difference in the final texture
• If you’re using ground turkey, add an extra tablespoon of oil since it’s leaner than beef
• The leftovers taste even better the next day once all the flavors have melded together!
• For meal prep, I like to divide this into single-serving containers for easy grab-and-go lunches

Serving Suggestions

This dish is pretty filling on its own, but here are some ways I love to round out the meal:

• With a Simple Salad: A crisp garden salad with a light vinaigrette cuts through the richness perfectly
• Garlic Bread: Because… is there any meal that ISN’T better with garlic bread? Make it crispy and buttery!
• Roasted Broccoli: The slight char on roasted broccoli pairs beautifully with the creamy pasta
• Coleslaw: A tangy, crunchy slaw adds great texture contrast
• Steamed Green Beans: Simple and light, lets the mac shine
• With Drinks: I love pairing this with iced tea, lemonade, or even a light beer if you’re feeling fancy

How to Store Your High Protein Philly Cheesesteak Mac & Cheese

Refrigerator: Store leftovers in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to maintain freshness and prevent condensation.

Freezer: This dish freezes beautifully! Use freezer-safe containers and it’ll keep for up to 3 months. Label with the date so you remember when you made it!

Reheating: Thaw frozen portions in the fridge overnight. Reheat gently in a saucepan over low heat, adding a splash of milk to restore that creamy texture. You can also microwave individual portions – just stir halfway through and add a little liquid if needed.

Allergy Information

Common Allergens:

• Dairy: This recipe contains cream cheese, mozzarella, and cheese slices
• Gluten: Regular macaroni contains gluten

Allergy-Friendly Substitutions:

• Dairy-Free: Use cashew or soy cream cheese and dairy-free cheese options. There are SO many good ones now! Violife and Daiya make great dairy-free shreds that melt well.
• Gluten-Free: Simply swap regular pasta for your favorite gluten-free macaroni! Banza chickpea pasta works great and adds even more protein.
• Vegetarian: Use chickpeas or plant-based ground meat instead of beef

Questions I Get Asked A Lot

Can I use a different type of pasta?

Absolutely! While macaroni is traditional, any short pasta with ridges works great. Think rotini, penne, shells, or cavatappi. The ridges help the sauce cling better. I’ve even made this with protein pasta and it was delicious!

My sauce turned out grainy – what happened?

Oh no! This usually happens when the cheese was melted at too high a temperature. Cheese needs low heat to melt smoothly. If it happens, try removing the pan from heat and stirring vigorously – sometimes you can save it! Next time, remember: low heat is your friend when melting cheese.

Can I make this in advance for meal prep?

Yes! This is actually a GREAT meal prep recipe. You can either prep the components separately (cook the meat and veggies ahead) or make the whole dish and reheat portions throughout the week. Just add a splash of milk when reheating to bring back that creamy consistency.

What if I don’t have light cream cheese?

Regular cream cheese works perfectly fine! The light version just cuts some calories, but honestly, the full-fat version makes it even creamier. You could also use Greek yogurt mixed with a little milk for a protein boost, though the texture will be slightly different.

How can I make this spicier?

So many ways! Add more chili flakes, throw in some diced jalapeños with the peppers, use hot Italian sausage instead of ground beef, or stir in some hot sauce at the end. Start with small additions and taste as you go – you can always add more heat, but you can’t take it away!

Can I substitute ground turkey or chicken?

Definitely! Ground turkey is a fantastic substitution and makes the dish even leaner. Just know that turkey is drier than beef, so you might want to add an extra tablespoon of olive oil when cooking it. Ground chicken works too, though it’s a bit more bland so make sure to season generously!

💬 Tried this High Protein Philly Cheesesteak Mac & Cheese? Leave a comment and rating below! I absolutely LOVE hearing how recipes turn out for you.