Easy High Protein Philly Cheesesteak Mac

The smell of melting provolone always takes me back to my first apartment, where I discovered that cottage cheese could transform into the most velvety sauce base imaginable. My roommate thought I had lost my mind, but one bite of this protein-packed creation silenced the skepticism completely. Now it is the Sunday dinner my friends actually request by name.

Last winter my sister came over exhausted from a new workout routine and proceeded to eat three bowls while raving about how satisfied she felt. That moment confirmed this dish hits the perfect spot between comforting and nourishing. It has been a weekly rotation ever since.

Ingredients

• Lean ground beef or shaved steak: The protein foundation that brings authentic Philly flavor to every bite
• Low-fat cottage cheese: The secret weapon that melts into a surprisingly creamy sauce while keeping things light
• High-protein elbow macaroni or chickpea pasta: Boosts the protein content even higher while holding onto all that cheesy sauce
• Green bell pepper: Adds that classic cheesesteak crunch and sweetness
• Yellow onion: Builds the savory base flavor that makes this taste like the real deal
• Mushrooms: Provide umami depth and meaty texture without adding many calories
• Shredded reduced-fat provolone: The quintessential cheesesteak cheese that creates the perfect melty topping
• Shredded mozzarella: Adds that irresistible cheese pull on top
• Low-fat milk: Helps thin the cottage cheese into a smooth sauce consistency
• Garlic: Essential aromatic that ties everything together
• Worcestershire sauce: The umami bomb that gives this its distinctive savory depth
• Smoked paprika: Adds subtle smokiness reminiscent of grill-charred beef
• Salt and black pepper: Simple seasonings that let the ingredients shine
• Chili flakes: Optional heat for those who like a little kick

Instructions

Get the pasta going:

Cook the pasta according to package directions, drain, and set aside while you work on the filling

Brown the beef:

Heat a large nonstick skillet over medium-high heat and cook the ground beef or shaved steak until browned, about 5 to 6 minutes, then drain any excess fat

Add the veggies:

Throw in the onion, bell pepper, and mushrooms, sautéing for 5 to 7 minutes until softened and fragrant, then stir in the garlic for one final minute

Season it right:

Pour in the Worcestershire sauce and sprinkle in the smoked paprika, salt, pepper, and chili flakes, stirring everything to coat evenly

Create the sauce:

Reduce heat to low and stir in the cottage cheese and milk, mixing until the cottage cheese melts into a smooth creamy consistency

Combine everything:

Add the cooked pasta to the skillet and gently fold it into the beef and sauce mixture until well combined

Melt the cheese:

Sprinkle the provolone and mozzarella over the top, cover the skillet for 2 to 3 minutes until the cheese is perfectly melted and gooey

Serve it up:

Dish it out hot while the cheese is still stretching and consider a sprinkle of fresh parsley if you want it to look pretty

Save

This recipe became a regular at our monthly family dinners after my dad accidentally ate the entire leftover container for lunch the next day. He still asks for it whenever he visits, claiming it is better than any cheesesteak he has had in Philadelphia.

Making It Your Own

Roasted red peppers add a beautiful sweetness that cuts through the rich cheese sauce, while a handful of spinach wilts in perfectly during the last minute of cooking. Sometimes I swap in sharp cheddar for half the provolone when I want a bolder flavor punch.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness like nothing else, though roasted broccoli has become my unexpected favorite side dish. The charred florets echo the savory notes in the mac while adding color to the plate.

Make-Ahead Magic

This actually reheats beautifully for lunch the next day, and I have been known to double the recipe just for the leftovers. The pasta absorbs more flavor overnight, making it somehow even better the second time around.

• Store in an airtight container for up to 4 days
• Add a splash of milk when reheating to restore creaminess
• The cheese topping stays melty under the broiler for 2 minutes

Save

There is something deeply satisfying about watching this come together, the way the cottage cheese transforms into something so unexpectedly luxurious. Hope it becomes a regular in your kitchen rotation too.

Recipe FAQs

→ Can I use shaved steak instead of ground beef?

Yes, shaved ribeye steak works beautifully and adds authentic Philly cheesesteak flavor. Just cook it quickly over high heat until browned, then proceed with the vegetables.

→ What makes this high in protein?

The combination of lean ground beef, cottage cheese, and high-protein pasta delivers 44g protein per serving. Using chickpea or legume-based pasta boosts the protein even further.

→ Can I make this gluten-free?

Absolutely. Swap the regular elbow macaroni for gluten-free pasta and use gluten-free Worcestershire sauce. Double-check all ingredient labels to ensure they're certified gluten-free.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of milk to restore creaminess, or warm in a skillet over medium heat.

→ Can I add other vegetables?

Roasted red peppers, spinach, or diced tomatoes make excellent additions. Sauté them along with the onions and peppers so they're tender when mixed in.

→ What cheese substitutions work well?

Sharp cheddar adds bold flavor, while Swiss or American cheese melts beautifully. For a lighter version, use part-skim cheeses or increase the cottage cheese ratio.