Description
This High-Protein Philly Cheesesteak Mac & Cheese combines tender seared steak, caramelized onions and peppers, and a sodium citrate–based creamy cheese sauce for the ultimate comfort food with a muscle-building twist. It’s rich, satisfying, and perfectly balanced with authentic Philly flavor.
Ingredients
8 oz elbow macaroni
1 lb ribeye steak, thinly sliced against the grain
6 oz provolone cheese, shredded
4 oz white American cheese, cubed
1 large green bell pepper, sliced
1 large yellow onion, sliced
1/2 cup beef broth
1 cup whole milk
1 tsp sodium citrate
1 tbsp Worcestershire sauce
2 tbsp olive oil
Kosher salt & black pepper, to taste
Instructions
1. Place ribeye in the freezer for 20 minutes, then slice it thinly against the grain.
2. Bring a pot of salted water to a boil. Cook macaroni until al dente, then drain (do not rinse).
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add onions and peppers and sauté 6–8 minutes until softened and lightly charred. Remove and set aside.
4. Add remaining olive oil and increase heat to high. Pat steak dry, season with salt and pepper, and sear in batches for 60–90 seconds per batch until browned. Remove and set aside.
5. Reduce heat to medium, deglaze the skillet with beef broth, scraping up any browned bits.
6. Whisk in milk and sodium citrate until dissolved completely.
7. Gradually add cubed American cheese and shredded provolone, whisking until smooth and creamy.
8. Stir in Worcestershire sauce, then season to taste with salt and pepper.
9. Add cooked pasta, steak, onions, and peppers to the sauce. Gently fold everything together until well combined and heated through.
10. Serve immediately, optionally garnished with chopped parsley or extra provolone.
Notes
Do not rinse the pasta — surface starch helps the sauce cling.
Sear the steak over high heat to trigger the Maillard reaction.
Always slice steak against the grain for tenderness.
Sodium citrate ensures a smooth, non-grainy cheese sauce.
Reheat gently with a splash of milk or broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta, High Protein
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 645
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 105 mg