This High-Protein Philly Cheesesteak Mac is the perfect way to enjoy a classic without the takeout hassle. You’re going to love how easy it comes together! Seriously, if you can stir a spoon, you can make this. And hey, if you’re into quick dinners like this one, you’ll flip over my ground beef Philly cheesesteaks too!
The Easiest Philly Cheesesteak Mac You’ll Ever Make
This Philly Cheesesteak Mac is the reason I stopped ordering takeout. It’s packed with flavor, super filling, and involves minimal effort. You’ll be amazed at how quickly it comes together, leaving you plenty of time to kick back and relax. Trust me on this one — it’s a weeknight winner!
Why This Philly Cheesesteak Mac Hits Different
- Ready in 30 minutes flat
- One pot means less cleanup
- Kid-tested, parent-approved
- Uses stuff you already have at home
- Leftovers taste even better the next day
This is the recipe I make when I really don’t feel like cooking — and it still turns out amazing. Okay, let’s get into it!
What You’ll Need
- For the pasta:
- 250 g whole-grain elbow macaroni
- For the filling:
- 300 g lean beef sirloin, thinly sliced
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 cup bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup low-sodium beef broth
- 1 tbsp cornstarch
- For the creamy goodness:
- 1/4 cup nonfat Greek yogurt
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/2 cup reduced-fat cheddar cheese, shredded
- For the cheesy topping:
- 4 slices provolone cheese (the cheap kind works fine)
A handful of fresh herbs — optional but SO worth it.
How to Make It — Stupid Easy
- First things first — cook the macaroni according to package instructions until al dente, then drain.
- Whisk together the beef broth and cornstarch in a small bowl until smooth.
- Heat the olive oil in a large skillet over medium-high heat and cook the sliced beef until browned, then remove and set aside.
- Add the onion and bell pepper to the skillet and sauté until softened.
- Stir in the garlic and cook for an additional minute.
- Return the beef to the skillet and pour in the beef broth mixture and Worcestershire sauce, stirring until the sauce thickens.
- Reduce heat to low and stir in the Greek yogurt, cheddar cheese, and cooked pasta until well coated.
- Arrange the provolone slices on top, cover the skillet, and cook until the cheese melts.
- Season with salt and pepper before serving.
And that’s literally it. Dinner is served!
Best Ways to Serve
Throw it next to some garlic bread and call it a night. My kids like it with a side salad, while I drown mine in hot sauce. Honestly? Perfect straight out of the pan with a fork.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. If you’ve got extra, you can freeze it for up to a month. Just pop it in the microwave for about 3 minutes — good as new. If it even lasts that long in your house.
Quick Tips So You Nail It
- Don’t skip the cornstarch step — that’s where the magic happens.
- If your beef looks tough, just slice it thinner for a better bite.
- Want it extra cheesy? Add a pinch of more cheddar on top.
- Feeling lazy? The pasta can go right in the skillet without draining if you’re short on time.
Fun Ways to Switch It Up
- Going dairy-free? Use cashew cream instead of yogurt — nobody will know.
- Feeling spicy? Throw in some jalapeños for a kick.
- Short on time? Skip the sautéing step and toss everything in the pot — it’s still delicious.
Got Questions? I Got You
Can I prep this the night before?
Totally! Just assemble everything and keep it in the fridge, then heat and serve when you’re ready.
I don’t have beef sirloin — what else works?
Flank steak or even ground beef works great in this recipe, just adjust the cooking time accordingly.
Help! Mine came out too dry. What happened?
You might have overcooked it. Just keep an eye on your pasta and don’t let it dry out in the pan.
Is this freezer-friendly?
Yes, absolutely! Just freeze it in an airtight container.
Go Make This Tonight
This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. If you try it, come back and drop a star rating — it seriously helps! Pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dinner win? Share this on Facebook.
For a different spin, check out this High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss. So what are you adding to yours? Extra cheese? Hot sauce? Tell me in the comments!
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High-Protein Philly Cheesesteak Mac
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: High-Protein
Description
A quick and easy high-protein twist on the classic Philly cheesesteak, made with macaroni and lots of cheesy goodness.
Ingredients
- 250 g whole-grain elbow macaroni
- 300 g lean beef sirloin, thinly sliced
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 cup bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup low-sodium beef broth
- 1 tbsp cornstarch
- 1/4 cup nonfat Greek yogurt
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/2 cup reduced-fat cheddar cheese, shredded
- 4 slices provolone cheese
- A handful of fresh herbs (optional)
Instructions
- Cook the macaroni according to package instructions until al dente, then drain.
- Whisk together the beef broth and cornstarch in a small bowl until smooth.
- Heat the olive oil in a large skillet over medium-high heat and cook the sliced beef until browned, then remove and set aside.
- Add the onion and bell pepper to the skillet and sauté until softened.
- Stir in the garlic and cook for an additional minute.
- Return the beef to the skillet and pour in the beef broth mixture and Worcestershire sauce, stirring until the sauce thickens.
- Reduce heat to low and stir in the Greek yogurt, cheddar cheese, and cooked pasta until well coated.
- Arrange the provolone slices on top, cover the skillet, and cook until the cheese melts.
- Season with salt and pepper before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Reheat in the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg