Cheesesteak Pasta

50 mins
Serves 5
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Directions

  1. 1Roast the diced red bell peppers, poblanos, jalapeños, and onion in the oven at 400 until soft.
  2. 2Roast the diced red bell peppers, poblanos, jalapeños, and onion in the oven at 400 until soft.
  3. 3Roast the diced red bell peppers, poblanos, jalapeños, and onion in the oven at 400 until soft.
  4. 4Prepare the steak by trimming it and dicing it into small pieces.
  5. 5Prepare the steak by trimming it and dicing it into small pieces.
  6. 6Prepare the steak by trimming it and dicing it into small pieces.
  7. 7Tenderize the steak with a meat tenderizer.
  8. 8Tenderize the steak with a meat tenderizer.
  9. 9Tenderize the steak with a meat tenderizer.
  10. 10Blend the cottage cheese, milk, mozzarella, Parmigiano reggiano, salt, and garlic in a blender until completely smooth.
  11. 11Blend the cottage cheese, milk, mozzarella, Parmigiano reggiano, salt, and garlic in a blender until completely smooth.
  12. 12Blend the cottage cheese, milk, mozzarella, Parmigiano reggiano, salt, and garlic in a blender until completely smooth.
  13. 13Cook the steak over high heat.
  14. 14Cook the steak over high heat.
  15. 15Cook the steak over high heat.
  16. 16Once the steak is almost cooked, add the roasted vegetables.
  17. 17Once the steak is almost cooked, add the roasted vegetables.
  18. 18Once the steak is almost cooked, add the roasted vegetables.
  19. 19Remove from heat and pour over the cream sauce.
  20. 20Remove from heat and pour over the cream sauce.
  21. 21Remove from heat and pour over the cream sauce.
  22. 22Mix until it looks creamy.
  23. 23Mix until it looks creamy.
  24. 24Mix until it looks creamy.
  25. 25Add 1 pound of fully cooked pasta.
  26. 26Add 1 pound of fully cooked pasta.
  27. 27Add 1 pound of fully cooked pasta.
  28. 28Mix until completely combined.
  29. 29Mix until completely combined.
  30. 30Mix until completely combined.

Ingredients

  • 16 oz skirt steak
  • 16 oz skirt steak
  • 16 oz skirt steak
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 garlic powder
  • 0 garlic powder
  • 0 garlic powder
  • 500 g cottage cheese
  • 500 g cottage cheese
  • 500 g 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
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 garlic
  • 0 garlic
  • 0 garlic
  • 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
  • 448 g pasta
  • 448 g pasta
  • 448 g pasta

Equipment

ovenblenderfrying pan