Cheesesteak Pasta

Serves 5
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Directions

  1. 1Dice a bunch of fresh peppers and onions.
  2. 2Dice a bunch of fresh peppers and onions.
  3. 3Dice a bunch of fresh peppers and onions.
  4. 4Season the diced vegetables with salt, pepper, and olive oil.
  5. 5Season the diced vegetables with salt, pepper, and olive oil.
  6. 6Season the diced vegetables with salt, pepper, and olive oil.
  7. 7Toss the seasoned vegetables on a baking sheet.
  8. 8Toss the seasoned vegetables on a baking sheet.
  9. 9Toss the seasoned vegetables on a baking sheet.
  10. 10Bake the vegetables at 400 degrees Fahrenheit for 25 minutes until soft.
  11. 11Bake the vegetables at 400 degrees Fahrenheit for 25 minutes until soft.
  12. 12Bake the vegetables at 400 degrees Fahrenheit for 25 minutes until soft.
  13. 13Prepare the skirt steak by seasoning it with salt, pepper, and garlic powder.
  14. 14Prepare the skirt steak by seasoning it with salt, pepper, and garlic powder.
  15. 15Prepare the skirt steak by seasoning it with salt, pepper, and garlic powder.
  16. 16Dice the seasoned skirt steak into super small pieces.
  17. 17Dice the seasoned skirt steak into super small pieces.
  18. 18Dice the seasoned skirt steak into super small pieces.
  19. 19Tenderize the diced steak.
  20. 20Tenderize the diced steak.
  21. 21Tenderize the diced steak.
  22. 22Prepare a high-protein cream sauce by adding cottage cheese, milk, low-fat mozzarella, Parmigiano Reggiano, salt, and garlic powder to a blender.
  23. 23Prepare a high-protein cream sauce by adding cottage cheese, milk, low-fat mozzarella, Parmigiano Reggiano, salt, and garlic powder to a blender.
  24. 24Prepare a high-protein cream sauce by adding cottage cheese, milk, low-fat mozzarella, Parmigiano Reggiano, salt, and garlic powder to a blender.
  25. 25Blend the sauce until completely smooth.
  26. 26Blend the sauce until completely smooth.
  27. 27Blend the sauce until completely smooth.
  28. 28Start cooking the steak over high heat in a pan.
  29. 29Start cooking the steak over high heat in a pan.
  30. 30Start cooking the steak over high heat in a pan.
  31. 31Once the steak is almost entirely cooked through, toss in the roasted vegetables.
  32. 32Once the steak is almost entirely cooked through, toss in the roasted vegetables.
  33. 33Once the steak is almost entirely cooked through, toss in the roasted vegetables.
  34. 34Remove the pan from heat entirely and pour the blended cream sauce over the steak and vegetables.
  35. 35Remove the pan from heat entirely and pour the blended cream sauce over the steak and vegetables.
  36. 36Remove the pan from heat entirely and pour the blended cream sauce over the steak and vegetables.
  37. 37Mix the steak, vegetables, and cream sauce until well combined.
  38. 38Mix the steak, vegetables, and cream sauce until well combined.
  39. 39Mix the steak, vegetables, and cream sauce until well combined.
  40. 40Add 1 pound (448g) of fully cooked pasta to the mixture.
  41. 41Add 1 pound (448g) of fully cooked pasta to the mixture.
  42. 42Add 1 pound (448g) of fully cooked pasta to the mixture.
  43. 43Mix until the pasta is completely combined with the sauce and other ingredients.
  44. 44Mix until the pasta is completely combined with the sauce and other ingredients.
  45. 45Mix until the pasta is completely combined with the sauce and other ingredients.

Ingredients

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