Description
A creamy, protein-packed fusion of classic Philly cheesesteak flavors and comforting mac and cheese, loaded with tender beef, sautéed peppers and onions, and a rich, velvety cheese sauce baked to bubbly perfection.
Ingredients
Scale
- 12 ounces elbow macaroni
- 1 pound lean beef steak strips, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 4 ounces low fat cream cheese
- 1 cup low sodium beef broth
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit and bring a large pot of salted water to a boil.
- Cook elbow macaroni according to package directions until al dente, drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced onion and green bell pepper, cook for 4 to 5 minutes until softened. Add minced garlic and cook for 30 seconds. Remove vegetables and set aside.
- In the same skillet, cook beef strips for 3 to 4 minutes until browned. Pour in beef broth and stir in cream cheese until smooth.
- Remove skillet from heat and stir in shredded provolone and mozzarella until fully melted and creamy.
- Fold cooked pasta and sautéed vegetables into the cheese mixture until evenly combined.
- Transfer mixture to a 9×13 inch baking dish and bake for 15 minutes until bubbly and lightly golden on top.
- Let rest for 5 minutes before serving.
Notes
- Cook pasta just until al dente so it does not become too soft during baking.
- Stir cheese in off the heat to keep the sauce smooth and creamy.
- Allow the dish to rest before serving so the sauce thickens slightly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg