High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss On a crisp autumn evening, the aroma of melted cheese, caramelized onions, and toasted bread crumbs drifting through a warm kitchen is the kind of memory you want to make again and again. This cozy dish feels like a hug in a bowl and is the perfect centerpiece for seasonal baking nights and comfort-food gatherings.
This High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss has become a reader favorite because it balances indulgence with nutrition—extra protein to keep you satisfied and a creamy cheesy sauce that tastes like fall. If you enjoy hearty casseroles with a seasonal twist, you might also like this low-carb Philly cheesesteak casserole as another warm-weeknight option.
Ingredients
Before you begin the High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss, gather these ingredients. They’re straightforward and easy for beginners.
- 12 oz (340 g) short pasta (elbow, cavatappi, or shells)
- 1 lb (450 g) thinly sliced beef steak
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (use gluten-free flour for GF version)
- 2 cups low-fat milk
- 1 cup low-fat cottage cheese (or Greek yogurt)
- 2 cups shredded provolone or cheddar blend
- 1/2 cup grated Parmesan
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup panko or gluten-free breadcrumbs (optional)
- Fresh parsley, chopped, for garnish
Step-by-step Instructions
Follow these clear steps to make your High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss come together perfectly.
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta one minute less than package directions. Drain and set aside.
- Sear the steak and vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and sear 2–3 minutes until browned. Remove and set aside. In the same pan, add onions and bell pepper; cook until softened and caramelized, about 8–10 minutes. Add garlic in the last minute.
- Make the sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Slowly whisk in milk until smooth. Stir in cottage cheese (or Greek yogurt) until incorporated. Add Dijon, smoked paprika, salt, and pepper. Simmer until slightly thickened.
- Add the cheese: Remove the sauce from heat and stir in shredded provolone/cheddar and Parmesan until melted and silky.
- Combine: Return steak to the skillet with onions, add the drained pasta, and pour the cheese sauce over everything. Stir to combine.
- Optional bake: Transfer to a baking dish, top with panko and a little extra cheese, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
- Serve: Garnish with parsley and enjoy your High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss warm.
Tips for Success
Small details make big differences—use these friendly tips to perfect your dish.
- Don’t overcook pasta: Al dente pasta holds up better when mixed with sauce.
- Use room-temperature dairy: It melts more evenly into the sauce.
- Deglaze the pan: After searing steak, splash a little water or broth to lift browned bits for extra flavor.
- For a protein boost, stir in extra cottage cheese or a scoop of ricotta—this trick pairs well with recipes like our cottage cheese high-protein pancakes for breakfast-to-dinner inspiration.
- If you’re craving vegetables, blend in finely chopped mushrooms or spinach for stealth nutrition—see similar ideas in our gluten-free mac and cheese with hidden veggies article.
Possible Variations
Celebrate seasonal flavors by customizing this recipe to your preferences.
- Gluten-free: Use gluten-free pasta and a gluten-free flour to make the casserole fully gluten-free; check out this cottage mac and cheese gluten-free guide for helpful swaps.
- Streusel topping: For a sweet-savory twist, mix breadcrumbs with a little brown sugar, cinnamon, and butter for a crunchy streusel-style topping before baking.
- Cheeseburger-style: Swap steak for ground beef and add pickles and a mustard drizzle after baking—this playful take echoes flavors from our high-protein cheeseburger bowls.
- Vegetable-forward: Double the onions and peppers, or add roasted butternut squash for a fall-forward approach.
Storage Recommendations
Leftover High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss keeps well and reheats beautifully.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in the oven at 325°F (160°C) until heated through, or reheat in a skillet with a splash of milk to revive creaminess. Avoid microwave heating that can make the sauce separate.
Conclusion
If you want a full recipe page, visit the original High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss for measurements, photos, and downloadable instructions to guide your cozy fall cooking night.
FAQs
Q: How can I make this recipe higher in protein?
A: Use extra cottage cheese or Greek yogurt, choose a higher-protein pasta (like chickpea or lentil), or add an extra ½ cup of shredded cheese. You can also stir in cooked lentils or beans for a plant-based protein boost.
Q: Can I make this gluten-free?
A: Yes—substitute gluten-free pasta and use gluten-free flour or a cornstarch slurry to thicken the sauce. See our gluten-free mac and cheese guides for more ideas.
Q: Is it okay to prepare this dish ahead of time?
A: Absolutely. Assemble and refrigerate up to 24 hours before baking. If fully baked, cool and refrigerate, then reheat in the oven until warmed through.
Q: What’s the best cheese for a Philly cheesesteak flavor?
A: Provolone and mild cheddar create that classic Philly melt; provolone is closest to the authentic profile, while adding a little Parmesan gives a savory depth.
High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss
Ingredients
Pasta and Meat
- 12 oz short pasta (elbow, cavatappi, or shells)
- 1 lb thinly sliced beef steak
Vegetables
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 medium green bell pepper, thinly sliced (optional) Omit if desired
- 3 cloves garlic, minced
Sauce Ingredients
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour Use gluten-free flour for GF version
- 2 cups low-fat milk
- 1 cup low-fat cottage cheese (or Greek yogurt)
- 2 cups shredded provolone or cheddar blend
- 1/2 cup grated Parmesan
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Toppings
- 1/2 cup panko or gluten-free breadcrumbs (optional)
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook pasta one minute less than package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and sear 2–3 minutes until browned. Remove and set aside.
- In the same pan, add onions and bell pepper; cook until softened and caramelized, about 8–10 minutes. Add garlic in the last minute.
Sauce Preparation
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes.
- Slowly whisk in milk until smooth. Stir in cottage cheese (or Greek yogurt) until incorporated.
- Add Dijon, smoked paprika, salt, and pepper. Simmer until slightly thickened.
Combining Ingredients
- Remove the sauce from heat and stir in shredded provolone/cheddar and Parmesan until melted and silky.
- Return steak to the skillet with onions, add the drained pasta, and pour the cheese sauce over everything. Stir to combine.
Baking (Optional)
- Transfer to a baking dish, top with panko and a little extra cheese, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
Serving
- Garnish with parsley and enjoy your High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss warm.