High-Protein Creamy Philly Cheesesteak Mac Easy Weeknight Dinner

There’s something ridiculously satisfying about melting two comfort food favorites into one skillet. High Protein Creamy Philly Cheesesteak Mac brings together tender steak, sautéed peppers and onions, and creamy pasta in a way that feels indulgent but still keeps things light no heavy cream or processed cheese here.

I started testing this last spring when I was trying to find dinners that didn’t weigh me down after long days at my desk. After a long day, I need dinner to be comforting but not heavy. The trick I learned? Cottage cheese blended smooth makes the sauce creamy and protein-packed without any gluey texture. I’ve been food blogging and recipe testing for years now, and this one’s become my reset meal when I want something that feels like a treat but doesn’t leave me sluggish.

Yesica Andrews

High-Protein Creamy Philly Cheesesteak Mac Easy Weeknight Dinner

This High-Protein Creamy Philly Cheesesteak Mac is a perfect easy dinner option for busy weeknights. Packed with protein and a rich, creamy sauce, it makes a comforting family dinner that everyone will love. Ideal as a quick, flavorful comfort food meal on any hectic evening.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 500

Ingredients Method Notes

Ingredients

  

• 8 oz Dry Macaroni Whole wheat or chickpea pasta can be used
• 1 lb Lean Ground Beef Can be swapped with ground turkey or chickpeas
• 1 cup Chopped White Onion Yellow onion works well as a substitute
• 2 cloves Minced Garlic Use freshly minced for maximum flavor
• 2 cups Bell Peppers (Red, Green & Yellow) Use any mix based on preference
• 2 tablespoons Butter Olive oil can be used as a healthier alternative
• 8 oz Light Cream Cheese Regular cream cheese can be used for a richer sauce
• 1 cup Shredded Mozzarella Any favorite melting cheese can substitute
• 4 slices Light Cheese Slices Any good melting cheese slice will do
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Paprika
• 1/2 teaspoon Chili Flakes Adjust to taste
• 1/4 cup Fresh Parsley Optional for garnish

Method

 

1. Fill a large pot with salted water and bring it to a boil.
2. Add dry macaroni to the boiling water and cook for about 8 to 10 minutes until tender but still firm to the bite.
3. Before draining, scoop out around 125ml of the pasta water and set it aside.
4. In a large skillet, melt 1 to 2 tablespoons of butter over medium heat.
5. Add minced garlic, chopped onions, and bell peppers to the skillet and cook for 4 to 5 minutes until soft and translucent.
6. Add the lean ground beef to the skillet, breaking it up and mixing it with the vegetables.
7. Cook the meat thoroughly for 5 to 7 minutes, then drain any excess fat.
8. Season the meat mixture with salt, pepper, paprika, and chili flakes, stirring well.
9. Turn the heat down to low and mix in light cream cheese, shredded mozzarella, and cheese slices.
10. Cook while stirring for 3 to 4 minutes until the cheese melts completely and the sauce becomes creamy.
11. Add the cooked macaroni and reserved pasta water to the skillet, stirring until everything is evenly coated.
12. Add more pasta water if needed to reach your preferred sauce consistency.
13. Garnish with fresh parsley before serving, if desired.

Notes

• Keep the heat low when incorporating the cheese to prevent it from becoming grainy. Taste and tweak the seasoning before plating to suit your preference.

Why You’ll Love This Recipe

This is the kind of dinner that makes a tired Tuesday feel manageable. High Protein Creamy Philly Cheesesteak Mac combines everything you love about a classic cheesesteak tender beef, sweet peppers, melty cheese with pasta that actually fills you up. It’s cozy but not heavy, which is exactly what spring evenings call for.

• Protein-packed: With lean ground beef and a trio of cheeses, each serving delivers around 30g of protein.
• One skillet, minimal cleanup: Everything comes together in a single pan after you boil the pasta.
• Family-friendly: Even picky eaters go back for seconds when peppers and onions are tucked into creamy mac and cheese.
• Flexible ingredients: Swap the beef for ground turkey or use chickpea pasta it still works beautifully.

Key Ingredients You’ll Need

The magic here is in the balance. Lean ground beef keeps things lighter, while light cream cheese and mozzarella create that signature creaminess without any heavy cream. Bell peppers I like using a mix of red, green, and yellow add sweetness and a pop of color that makes the whole dish feel more vibrant.

Pro Tip: If you can only find one color of bell pepper at the store, that’s completely fine. The flavor will still be spot-on.

Whole wheat or chickpea macaroni boosts the fiber and protein even more, but regular elbow macaroni works just as well. Save a little pasta water before draining it’s the secret to a sauce that clings perfectly to every noodle.

How to Make It Work Step-by-Step

Start by boiling your macaroni until it’s just al dente, then reserve about half a cup of that starchy pasta water before draining. While the pasta cooks, melt butter in a large skillet and sauté the garlic, onion, and bell peppers until they’re soft and fragrant about 4 to 5 minutes.

Crumble in the ground beef, breaking it apart as it browns. Once cooked through, drain any excess fat and season with salt, pepper, paprika, and chili flakes. Lower the heat and stir in the cream cheese, mozzarella, and cheese slices, letting everything melt into a smooth, creamy sauce.

Finally, toss in the cooked macaroni and a splash of that reserved pasta water. Stir until every piece is coated and glossy. If the sauce feels too thick, add a bit more pasta water until it’s just right.

Smart Swaps and Tweaks

This recipe is incredibly forgiving. Ground turkey or even crumbled chickpeas work beautifully in place of beef. If you want to keep it dairy-light, olive oil can replace the butter, and any good melting cheese can stand in for the mozzarella or cheese slices.

Note: Keep the heat low when melting the cheese to avoid a grainy texture. Patience here makes all the difference.

Serving and Storage Tips

Serve this straight from the skillet with a sprinkle of fresh parsley on top for a pop of color. It pairs beautifully with a simple green salad or garlic bread if you’re feeding a crowd. Leftovers keep well in an airtight container in the fridge for up to 3 days just reheat gently on the stovetop with a splash of water or milk to bring back that creamy consistency.

Pro Tip: This reheats beautifully for lunch the next day just add a little extra liquid to loosen the sauce back up.

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FAQs ( High-Protein Creamy Philly Cheesesteak Mac )

Time to Make It Your Own

This High Protein Creamy Philly Cheesesteak Mac comes together in under 30 minutes and fills your kitchen with the kind of smell that makes everyone wander in asking what’s for dinner. You’ll love how creamy it turns out without needing heavy cream, and how the peppers add just the right pop of sweetness against all that melty cheese. It’s the kind of meal that feels like a hug in a bowl.

A trick I learned from poking around Texas farmers’ markets? If bell peppers are pricey or out of season, grab a bag of frozen fajita veggies instead they work beautifully and save you chopping time. You can also toss in a handful of spinach or kale right at the end for extra greens without changing the flavor. Leftovers reheat like a dream on the stovetop with just a splash of milk, making this perfect for next-day lunches when you need something quick and satisfying.

I’d love to know how yours turns out! Did you swap in turkey or try a different pasta shape? Drop a comment or tag me with a photo I always get excited seeing your kitchen wins. And if you’ve got a cousin or neighbor who’s always asking for easy weeknight ideas, send this their way. Here’s to dinners that help you get back into a rhythm.