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Creamy Philly cheesesteak mac and cheese with sliced steak and green peppers in a bowl

High Protein Creamy Philly Cheesesteak Mac and Cheese

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 12 oz high -protein elbow pasta
  • 1 lb lean flank steak, thinly sliced
  • 1 large green bell pepper, diced
  • 1 medium yellow onion, diced
  • 1 cup non -fat plain Greek yogurt
  • 1 cup low -fat milk
  • 1.5 cups shredded reduced-fat provolone cheese
  • 0.5 cup shredded reduced-fat mozzarella cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sal t
  • 0.5 tsp black pepper
  • 1 tbsp olive oil

Method
 

  1. Boil a large pot of salted water and cook high-protein pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add diced onions and bell peppers, sautéing for 5 minutes until softened.
  3. Add the thinly sliced beef to the skillet. Season with salt, pepper, garlic powder, and onion powder. Sear until browned and cooked through, approximately 5 minutes.
  4. In a separate saucepan over low heat, whisk together the milk and Greek yogurt until smooth. Slowly stir in the provolone and mozzarella cheeses until melted and creamy, ensuring the mixture does not reach a boil.
  5. Combine the cooked pasta, the beef and vegetable mixture, and the cheese sauce in the large pot.
  6. Toss everything together over low heat until the sauce coats the pasta evenly and serve immediately.