Description
A creamy, high-protein pasta dish combining tender thinly sliced beef, caramelized onions and peppers, and a rich cheese sauce, perfect for easy family meal prep and reheating.
Ingredients
- 1 pound thinly sliced beef (sirloin or ribeye)
- 2 tablespoons extra virgin olive oil
- 1 medium green bell pepper, thinly sliced (about 150g)
- 1 medium yellow onion, thinly sliced (about 200g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 12 ounces elbow macaroni
- 2 cups low-sodium beef broth
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese (about 200g)
- 1 cup shredded provolone cheese (about 100g)
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- Optional: ½ teaspoon red pepper flakes
Instructions
- Slice beef as thin as possible; chop if pre-sliced to bite-sized pieces. Thinly slice onion and bell pepper, mince garlic. Measure cheeses and liquids.
- Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, about 8 minutes. Drain and set aside without rinsing.
- Heat olive oil in a large skillet over medium-high heat. Add beef in a single layer and brown without stirring for 2 minutes, then stir and cook until no longer pink, about 3 more minutes. Remove beef and set aside.
- In the same skillet, add onions and bell peppers. Sauté until softened and caramelized, about 5 minutes. Add garlic in the last minute and stir until fragrant.
- Lower heat to medium. Pour in beef broth, milk, Dijon mustard, and Worcestershire sauce. Stir and bring to a gentle simmer.
- Gradually add cheddar and provolone cheeses, stirring constantly until melted and smooth. If sauce is too thick, add a splash of milk or broth. Season with salt, black pepper, and red pepper flakes if using.
- Add cooked pasta and browned beef back to the skillet. Toss to coat pasta in sauce and heat through for 2-3 minutes.
- Serve hot with optional extra cheese or chopped parsley, or portion into containers for meal prep.
Notes
[‘Use thinly sliced beef for tender texture; thick slices become chewy.’, ‘Cook pasta al dente to prevent sogginess when reheated.’, ‘Shred your own cheese for better melting and creaminess.’, ‘Worcestershire sauce adds essential umami flavor.’, ‘For extra creaminess, stir in a tablespoon of butter at the end.’, ‘Leftover sauce freezes well, but the full dish is best refrigerated and eaten within 4 days.’, ‘Swap beef for chicken or add veggies like mushrooms or spinach for variations.’, ‘Avoid freezing the full dish to prevent cheese sauce separation.’]
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sugar: 5
- Sodium: 500
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
Keywords: Philly cheesesteak, high-protein, meal prep, comfort food, pasta, beef, cheesy sauce