Cheesesteak Pasta

Serves 5
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Directions

  1. 1Dice a bunch of fresh peppers and onions.
  2. 2Season the diced vegetables with salt, pepper, and olive oil.
  3. 3Toss the seasoned vegetables on a baking sheet.
  4. 4Bake the vegetables at 400 degrees Fahrenheit for 25 minutes until soft.
  5. 5Prepare the skirt steak by seasoning it with salt, pepper, and garlic powder.
  6. 6Dice the seasoned skirt steak into super small pieces.
  7. 7Tenderize the diced steak.
  8. 8Prepare a high-protein cream sauce by adding cottage cheese, milk, low-fat mozzarella, Parmigiano Reggiano, salt, and garlic powder to a blender.
  9. 9Blend the sauce until completely smooth.
  10. 10Start cooking the steak over high heat in a pan.
  11. 11Once the steak is almost entirely cooked through, toss in the roasted vegetables.
  12. 12Remove the pan from heat entirely and pour the blended cream sauce over the steak and vegetables.
  13. 13Mix the steak, vegetables, and cream sauce until well combined.
  14. 14Add 1 pound (448g) of fully cooked pasta to the mixture.
  15. 15Mix until the pasta is completely combined with the sauce and other ingredients.

Ingredients

  • 3 Red bell peppers
  • 3 Poblanos
  • 4 Jalapeños
  • 1 Large onion
  • 16 oz Skirt steak
  • Salt
  • Pepper
  • Garlic powder
  • 500 g 2% Cottage cheese
  • 150 g 1% milk
  • 40 g Low fat mozzarella
  • 45 g Parmigiano reggiano
  • 448 g Pasta

Equipment

Sheet panOvenCutting boardKnifeMeat tenderizerBlenderPanSpatula

Tips

  • Every serving is 50g protein and only 15g fat.
  • This recipe makes 5 servings that can be stored frozen and reheated in less than 5 minutes.
  • Use skirt steak that has been trimmed lean of most exterior fat, or sub in chicken for an even leaner/lower calorie dish, or use lean ground beef.