Cheesesteak Pasta
Serves 5
Directions
- 1Chop red bell peppers, poblanos, jalapeños, and a large onion into small pieces.
- 2Season the chopped vegetables with salt and pepper, drizzle with olive oil, and mix.
- 3Bake the vegetables at 400 degrees Fahrenheit for 25 minutes until soft.
- 4Season 16oz of skirt steak with salt, pepper, and garlic powder.
- 5Dice the seasoned skirt steak into super small pieces.
- 6Tenderize the diced steak with a meat mallet.
- 7Prepare the high-protein cream sauce by blending 500g of 2% cottage cheese, 150g of 1% milk, 40g of low-fat mozzarella, 45g of Parmigiano Reggiano, and salt and garlic powder to taste until completely smooth.
- 8Cook the steak over high heat until almost entirely cooked through.
- 9Add the roasted vegetables to the cooked steak.
- 10Remove the pan from the heat and pour the cream sauce over the steak and vegetables, mixing until combined.
- 11Add 1 pound (448g) of fully cooked pasta to the mixture.
- 12Mix until the pasta is completely combined with the sauce, steak, and vegetables.
- 13Garnish with fresh chives before serving.
- 14Portion the pasta into five servings and store them in containers, sealing with lids.
Ingredients
- 3 red bell peppers
- 3 poblanos
- 4 jalapeños
- 1 large onion
- salt
- pepper
- olive oil
- 16 oz skirt steak
- garlic powder
- 500 g 2% cottage cheese
- 150 g 1% milk
- 40 g low fat mozzarella
- 45 g Parmigiano Reggiano
- 448 g pasta
- chives
Equipment
baking sheetknifecutting boardmeat tenderizerblenderpanspatulafood containers
Tips
- Store meals frozen and reheat in less than 5 minutes.
- Trim skirt steak lean of most exterior fat.
- You can sub in chicken for a leaner/lower calorie dish, or use lean ground beef.