Ingredients
Scale
- 12 oz elbow macaroni
- 1 lb lean beef top round, thinly sliced
- 2 tbsp olive oil
- 2 medium yellow onions, thinly sliced
- 1 red bell pepper, sliced
- 1 cup shredded provolone cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup heavy cream
- 2 tbsp butter
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package directions; drain and set aside.
- In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add beef, season with salt, pepper, and garlic powder. Sear 3–4 minutes until browned. Remove and set aside.
- In same skillet, heat 1 tbsp olive oil. Add onions and bell pepper; cook 8–10 minutes until caramelized.
- Reduce heat to low. Stir in butter, heavy cream, smoked paprika, and remaining salt. Add shredded cheeses; stir until melted and smooth.
- Return beef to skillet. Add cooked pasta and toss to coat evenly. Transfer to a greased 9×13” baking dish.
- Bake uncovered 15–18 minutes until top is bubbly and slightly golden. Sprinkle with parsley and serve warm.
Notes
- For extra richness, swap half the provolone for Cheez Whiz-style processed cheese (traditional cheesesteak style).
- Make it even healthier: use whole wheat pasta and leaner cuts of beef or plant-based steak alternatives.
- Leftovers reheat well — store in fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
