I make this meal when I need a strong, filling dinner that cooks fast. I first tried it on a busy weeknight. It gave me good protein and comfort in one pan. I call it High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss once, so I remember what I made. It fits the nights when I want a warm meal that fills the family. The dish works when I need to use ground beef and some cheese. It also helps when I want a simple stovetop meal that cleans up fast.
I keep the recipe on hand for work nights and for easy guests. I like that it uses few pots. I can change the meat or the pasta and still get a good plate. The sauce is smooth and the peppers add a bit of bite. It is a home meal. It is quick to cook and tastes like a mix of steak and mac and cheese.
This recipe mixes the tastes of a Philly cheesesteak with creamy mac and cheese. It uses ground beef, peppers, onion, cream cheese, and melting cheese. The sauce feels smooth and the beef gives a firm bite. People make it for weeknight dinners, for easy gatherings, or for meal prep. It heats well for lunches too. If you like a creamy pasta that also has meat and vegetables, this fits the bill. For a simple, rich base idea, see this creamy mac and cheese guide for related tips.
Why make this recipe
Make this when you want a fast, tasty dinner with good protein. The whole meal cooks in about 30 minutes. You use one pan for the meat and sauce, and one pot for the pasta. The flavor is bold, but easy to like. It fills you and keeps well for a day or two. You can swap ground turkey or chickpeas if you need. For notes on working with ground beef and Philly flavors, check these ground beef Philly cheesesteak tips.
How to make this recipe
You cook the pasta, brown the meat, and soften the peppers and onion. Then you stir in cream cheese and melting cheeses until the sauce is smooth. Fold the pasta into the sauce and heat through. The steps link as a flow: boil, brown, melt, mix. Watch the sauce so it stays creamy and not grainy. If you want a rolled version or a low-carb twist, here is a useful philly-style roll method that shows a similar way to handle fillings.
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)
I list the pasta first because it cooks while you prep the rest. Use lean beef for less grease. The cream cheese makes the sauce thick and smooth. Mozzarella and the cheese slices add stretch and melt. Paprika and chili flakes give a warm tone. Parsley keeps the plate fresh and green.
Directions
Step-by-Step Instructions
- Boil the macaroni until just tender. Drain and set aside. (Do not overcook; it will finish in the sauce.)
- Heat a pan and melt butter or oil. Add onion and peppers. Cook until soft. (Soft peppers mix better into the sauce.)
- Add minced garlic and brown the ground beef. Season with salt, pepper, and paprika. (Browning gives flavor.)
- Lower heat and add cream cheese. Stir until it melts into a smooth sauce. Add mozzarella and cheese slices. Mix well. (Keep heat low to stop the cheese from getting grainy.)
- Stir the cooked pasta into the pan. Toss to coat. Add chili flakes and parsley. Heat through, then serve.
Key notes: keep the sauce low and slow when melting cheese. Taste as you go for salt and spice.
How to serve this recipe
Serve hot from the pan or put it in a baking dish and broil the top for a few minutes to brown. It goes well with a simple green salad or steamed greens on the side. For small families, plate portions with a sprinkle of parsley or extra cheese. For guests, place it in a large bowl and let people help themselves. Leftovers reheat well and make a good lunch the next day. Add a squeeze of lemon or a few pickled peppers if you want a bit of brightness.
How to store this recipe
Cool the dish to room temperature before storing. Place in airtight containers and keep in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe dish for up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently on the stove with a splash of milk to restore creaminess. Avoid microwaving too long at high power; it can dry the sauce. Label containers with the date for safety.
Tips to make this recipe
Use freshly grated cheese if you can. It melts better than pre-shredded blends. Do not skip the step of softening peppers and onions; they add texture. If the sauce looks thick, add a little milk or pasta water. If it is thin, simmer to reduce it a bit. Fix over-salted sauce by adding more cream cheese or a little milk. Brown the beef well for more flavor. Keep spices simple and taste as you go.
Variation
Swap the ground beef for ground turkey for a leaner dish. Use chickpeas for a vegetarian option; drain and rinse them first. Try whole wheat or chickpea pasta for more fiber. Add mushrooms for an earthier flavor. If you like heat, stir in hot sauce or sliced jalapeños. Limitations: the dish needs melting cheese to get the right texture, so vegan versions need a good melting vegan cheese to match the feel. Small swaps work well, but the cheese is key.
FAQs
Q: Can I use a different pasta?
A: Yes. Penne or shells work fine.
Q: Can I make it ahead?
A: Yes. Cook, cool, then store in the fridge.
Q: Is this high in protein?
A: Yes. The beef and cheese add protein.
Q: How to reheat frozen portions?
A: Thaw in the fridge and reheat on the stove with a splash of milk.
Q: Can I add more veggies?
A: Yes. Spinach or mushrooms work well.
Conclusion
This recipe gives a quick, filling meal that blends strong flavor with simple steps. It cooks fast and cleans up easily. It fills plates and stores well for lunches. Try the dish with the tips above and swap small items to suit your pantry. For a menu idea and portion guide, see the official food menu PDF for reference menu style portion guide. For a baked mac and cheese take on boxed pasta that may inspire a topping, read this baked boxed mac and cheese recipe.
Print
High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: High-Protein
Description
A quick and filling dinner that combines the flavors of a Philly cheesesteak with creamy mac and cheese.
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 (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)
Instructions
- Boil the macaroni until just tender. Drain and set aside.
- Heat a pan and melt butter or oil. Add onion and peppers. Cook until soft.
- Add minced garlic and brown the ground beef. Season with salt, pepper, and paprika.
- Lower heat and add cream cheese. Stir until it melts into a smooth sauce. Add mozzarella and cheese slices. Mix well.
- Stir the cooked pasta into the pan. Toss to coat. Add chili flakes and parsley. Heat through, then serve.
Notes
Keep the sauce low and slow when melting cheese. Taste as you go for salt and spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg
