Description
A quick and easy high-protein twist on the classic Philly cheesesteak, made with macaroni and lots of cheesy goodness.
Ingredients
Scale
- 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