High Protein Philly Cheesesteak Mac (Printable)
Savory beef and vegetables meet melted provolone in a creamy high-protein macaroni bowl.
# 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
→ Dairy & Cheese
07 - 1 cup shredded reduced-fat provolone cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup low-fat milk
→ Seasonings
10 - 2 cloves garlic, minced
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
# How-To Steps:
01 - Cook the pasta according to package instructions. Drain and set aside.
02 - Heat a large nonstick skillet over medium-high heat. Add the ground beef or shaved steak and cook until browned, about 5-6 minutes. Drain excess fat if necessary.
03 - Add the onion, bell pepper, and mushrooms to the skillet. Sauté for 5-7 minutes until vegetables are softened. Stir in garlic and cook 1 minute more.
04 - Add Worcestershire sauce, smoked paprika, salt, black pepper, and chili flakes. Stir to combine.
05 - Reduce heat to low. Stir in cottage cheese and milk, mixing well until the cottage cheese melts and forms a creamy sauce.
06 - Add the cooked pasta to the skillet. Stir gently to combine everything.
07 - Sprinkle provolone and mozzarella cheeses over the top. Cover the skillet for 2-3 minutes until the cheese melts.
08 - Serve hot, garnished with chopped fresh parsley if desired.
# Expert Advice:
01 -
- 44 grams of protein per serving without any protein powder or complicated prep
- The cottage cheese trick creates an incredibly creamy sauce while keeping it lighter
02 -
- Dont skip blotting the beef after browning if it is particularly fatty, or the final dish will feel greasy
- Low heat when adding the cottage cheese prevents it from separating and keeps the sauce smooth
03 -
- Room temperature cottage cheese melts into the sauce more smoothly than cold from the fridge
- Shred your own cheese from blocks instead of buying pre-shredded for better melting