Description

A hearty and comforting high-protein pasta dish that combines tender flank steak, sautéed peppers and onions, and creamy provolone cheese sauce tossed with elbow macaroni for a Philly cheesesteak-inspired weeknight dinner.

Ingredients

8 ounces elbow macaroni

1 pound flank steak, thinly sliced

1 tablespoon olive oil

1 cup onion, sliced

1 cup bell peppers, sliced (mix of red and green)

2 cups shredded provolone cheese

1 cup low-fat milk

1 tablespoon all-purpose flour

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

Fresh parsley, chopped (for garnish)

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Instructions

Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced flank steak and cook for 3–4 minutes until browned. Remove from skillet and set aside.
In the same skillet, add sliced onions and bell peppers. Sauté for 5–7 minutes until softened and slightly caramelized.
In a separate saucepan over medium heat, whisk together the low-fat milk and flour until smooth. Gradually stir in the shredded provolone cheese, allowing it to melt completely.
Add garlic powder, salt, black pepper, paprika, and optional cayenne pepper. Cook for 2–3 minutes, stirring continuously, until the sauce thickens.
Return the cooked steak to the skillet with the vegetables and add the drained macaroni.
Pour the cheese sauce over the mixture and stir until everything is evenly coated and heated through.
Garnish with freshly chopped parsley and serve hot.

Notes

Slice the steak thinly against the grain to keep it tender.

Substitute sirloin or ribeye for flank steak if preferred.

Use whole wheat or high-protein pasta for added nutrition.

Add mushrooms, spinach, or zucchini for extra vegetables.

Reheat with a splash of milk to maintain creaminess.

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 6g
Sodium: 780mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 48g
Cholesterol: 115mg