# Macro-Friendly Cheesesteak Pasta

This recipe makes five servings of delicious high-protein cheesesteak pasta that can be frozen and reheated.

- Servings: 5 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Dice a bunch of fresh peppers and onions, season, and toss them in the oven to roast until soft.
2. Prep the steak by dicing trimmed lean skirt steak into super small pieces and tenderizing it.
3. Prep 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.
4. Start cooking your steak over high heat.
5. Once the steak is almost entirely cooked through, toss in your roasted veggies.
6. Remove from heat entirely and pour over your cream sauce.
7. Give it a mix until combined.
8. Add one pound of fully cooked pasta and mix until completely combined.

## Equipment

- oven
- blender

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1D33qThXMc/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/dd8e4430-4c0b-4c9c-acc5-1bf6f25a8171
- Extracted: 2026-01-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt