It is a cold winter evening and you crave something cozy. You want the comfort of pasta but need a healthy, filling meal. This Philly cheesesteak mac and cheese is exactly what you need tonight.
It combines savory beef with a creamy, high-protein sauce. Your whole family will love this protein-packed twist on a classic favorite. It is warm, satisfying, and ready in 40 minutes.
Why This Recipe Is a Winner
This recipe is perfect for busy winter weeknights when time is short. It uses lean beef and Greek yogurt to keep things light. You get all the cheesy flavor without the heavy calories.
It is also a great way to sneak in extra protein for your kids. The green peppers and onions add a fresh crunch to every bite. This dish truly is the ultimate healthy comfort food.
Simple Method
Making this dish is very straightforward and beginner-friendly. You simply brown the beef and sauté your fresh vegetables. The sauce comes together quickly in the same pan for easy cleanup.
Even if you are new to cooking, you can master this meal. The key is using low heat for the creamy yogurt base. You will have a restaurant-quality dinner on the table fast.
Ingredients You’ll Need
This recipe uses simple ingredients you likely already have in your kitchen.
- 8 oz protein-enriched elbow pasta
- 1 lb extra lean ground beef (93/7)
- 1 large green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup non-fat Greek yogurt, room temperature
- 1/2 cup low-fat milk
- 1.5 cups shredded low-fat provolone cheese
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon onion powder
Step-by-Step Directions
- Bring a large pot of salted water to a boil. Cook the protein pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, cook the lean ground beef until browned. Drain any excess fat from the pan.
- Add the diced green peppers and onions to the skillet with the beef. Sauté for 6-8 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
- Reduce the heat to low. Stir in the Greek yogurt, milk, Worcestershire sauce, onion powder, salt, and pepper. Mix until a consistent base forms.
- Gradually fold in the shredded provolone cheese. Stir continuously until the cheese is completely melted and the sauce is smooth.
- Add the cooked pasta to the skillet. Toss thoroughly to ensure all noodles are coated in the cheesesteak mixture.
- Remove from heat immediately to prevent the yogurt sauce from curdling and serve hot.
Best Ways to Enjoy It
Serve this Philly cheesesteak mac and cheese in large, warm bowls. You can top it with a little extra cracked black pepper. It looks beautiful with a sprinkle of fresh parsley on top.
Pair this hearty meal with a simple side salad or roasted broccoli. It is a very filling dish that stands well on its own. Set the table and enjoy a cozy family dinner tonight.
How to Store Leftovers
Place any leftovers in an airtight container once they have cooled. They will stay fresh in the fridge for up to three days. This dish is perfect for meal prep lunches the next day.
When reheating, add a splash of milk to keep the sauce creamy. Warm it gently on the stove over low heat. Avoid high heat to keep the yogurt sauce smooth and delicious.
Tips for Best Results
- Use room temperature Greek yogurt to prevent the sauce from breaking.
- Do not skip the Worcestershire sauce for that authentic cheesesteak flavor.
- Avoid boiling the sauce once the yogurt is added to keep it smooth.
- Shred your own provolone cheese for a much better melt.
- Use a large skillet to give the vegetables plenty of room to brown.
- Cook the pasta slightly under al dente so it stays firm in the sauce.
- Add a pinch of red pepper flakes if you enjoy a little heat.
Easy Flavor Ideas
- Swap the beef for ground turkey for an even leaner option.
- Add sliced mushrooms during the sauté step for extra savory depth.
- Use pepper jack cheese instead of provolone for a spicy kick.
- Try using whole wheat pasta for extra fiber and nutrients.
Common Questions
Can I use regular elbow pasta?
Yes, regular pasta works perfectly fine in this recipe. The protein pasta just adds an extra nutritional boost for your family. Use whatever you have in your pantry.
Why did my cheese sauce turn out lumpy?
Lumps usually happen if the heat is too high when adding cheese. Make sure to turn the burner to low before stirring in the provolone. Stirring constantly helps create a silky smooth texture.
I hope this creamy pasta dish brings a little extra warmth to your table this week. It is such a simple way to enjoy a healthy, high-protein meal together. Happy cooking!
— Katie Wood
High Protein Creamy Philly Cheesesteak Mac and Cheese
Ingredients
- 8 oz protein -enriched elbow pasta
- 1 lb extra lean ground beef (93/7)
- 1 large green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic , minced
- 1 cup non -fat Greek yogurt, room temperature
- 1/2 cup low -fat milk
- 1.5 cups shredded low-fat provolone cheese
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon onion powder
Instructions
- Bring a large pot of salted water to a boil and cook the protein pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, cook the lean ground beef until browned and fully cooked. Drain any excess fat from the pan.
- Add the diced green peppers and onions to the skillet with the beef. Sauté for 6-8 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
- Reduce the heat to low. Stir in the Greek yogurt, milk, Worcestershire sauce, onion powder, salt, and pepper. Mix until a consistent base forms.
- Gradually fold in the shredded provolone cheese, stirring continuously until the cheese is completely melted and the sauce is smooth.
- Add the cooked pasta to the skillet and toss thoroughly to ensure all noodles are coated in the cheesesteak mixture.
- Remove from heat immediately to prevent the yogurt sauce from curdling and serve hot.
