Cheesesteak Pasta
Directions
- 1Roast diced red bell peppers, poblanos, jalapeños, and one large onion at 400 until soft.
- 2Prepare the steak by trimming the exterior fat, dicing it into small pieces, and tenderizing it.
- 3In a blender, mix 500g of 2% cottage cheese, 150g of 1% milk, 40g of low fat mozzarella, 45g of Parmigiano reggiano, salt, and garlic until smooth.
- 4Cook the steak over high heat until almost entirely cooked through.
- 5Toss in the roasted vegetables.
- 6Remove from heat and pour the cream sauce over the steak and vegetables.
- 7Mix until combined.
- 8Add one pound of fully cooked pasta.
- 9Mix until completely combined.
Ingredients
- 16 oz skirt steak
- 0 salt
- 0 pepper
- 0 garlic powder
- 500 g cottage cheese
- 150 g milk
- 40 g low fat mozzarella
- 45 g parmigiano reggiano
- 0 salt
- 0 garlic
- 3 red bell peppers
- 3 poblanos
- 4 jalapeños
- 1 large onion
- 448 g pasta
Equipment
ovenblenderfrying pan
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