Macro-Friendly Cheesesteak Pasta
Serves 5
Directions
- 1Dice a bunch of fresh peppers and onions, season, and toss them in the oven to roast until soft.
- 2Prep the steak by dicing trimmed lean skirt steak into super small pieces and tenderizing it.
- 3Prep the high protein cream sauce by adding cottage cheese, milk, low fat mozzarella, Parmigiano reggiano, salt, and garlic to a blender and blending until completely smooth.
- 4Start cooking your steak over high heat.
- 5Once the steak is almost entirely cooked through, toss in your roasted veggies.
- 6Remove from heat entirely and pour over your cream sauce.
- 7Give it a mix until combined.
- 8Add one pound of fully cooked pasta and mix until completely combined.
Ingredients
- 16 oz Skirt steak, trimmed lean
- Salt
- Pepper
- Garlic powder
- 500 g 2% Cottage cheese
- 150 g 1% milk
- 40 g Low fat mozzarella
- 45 g Parmigiano reggiano
- Salt
- Garlic
- 3 Red bell peppers
- 3 Poblanos
- 4 Jalapeños
- 1 Large Onion
- 448 g Pasta of choice
Equipment
ovenblender
Tips
- You can substitute chicken for an even leaner/lower calorie dish, or use lean ground beef.
- Store frozen and reheat in less than five minutes.
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