Description
A hearty, easy high protein Philly cheesesteak pasta made with tender beef, sautรฉed peppers and onions, and a creamy cheese sauce tossed with protein-packed pasta for a satisfying comfort meal.
Ingredients
- 8 oz high-protein pasta
- 1 lb lean sirloin steak or flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 4 oz reduced-fat cream cheese
- 1 cup shredded provolone or mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak, season with salt and black pepper, and cook 2 to 3 minutes per side until browned.
- Remove steak from skillet and set aside.
- Add bell pepper and onion to the same skillet and cook until softened.
- Add minced garlic and cook until fragrant.
- Pour in beef broth and scrape up any browned bits.
- Stir in cream cheese until melted and smooth.
- Return steak to the skillet and add cooked pasta.
- Stir in shredded cheese until melted and creamy.
- Taste, adjust seasoning, and serve hot.
Notes
Slice steak thinly against the grain for best texture. Add a splash of broth when reheating to keep the sauce creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American