Philly Cheesesteak Pasta (High Protein)
Craving a classic cheesesteak but need a more macro-friendly version? Enter my Ground Beef Philly Cheesesteak Pasta.
Ingredients
- 1 lb (454g) lean ground beef (I used 93% lean)
- 8oz (224g) protein pasta
- 2 whole (256g) bell peppers, diced
- small (124g) onion, white or yellow
- 8oz (227g) mushrooms, chopped
- 2 tsp Worcestershire sauce
- 1 packet au jus seasoning mix
- 2oz (60g) banana peppers
- 3/4 cup (170g) cottage cheese
- salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/4 cup milk
- 4 slices (76g) provolone cheese
Instructions
- Cook protein pasta according to package directions. Once cooked, drain and set aside.
- While pasta is cooking, heat a large 12inch skillet over medium high heat.
- Add ground beef and cook and crumble until brown, about 5 minutes.
- Add in your chopped mushrooms and cook and stir for about 4 minutes, or until mushrooms have released their juices and softened.
- Add in your diced peppers and onion. Cook for about 4 minutes or until vegetables are soft.
- Sprinkle in your au jus seasoning packet, Worcestershire sauce and a splash of water.
- Once the seasoning packet is dissolved and everything is mixed together, add in your banana peppers and protein pasta. Give it a good stir, and turn down to the heat to low.
- In a small blender, blend together your cottage cheese, milk, garlic powder and salt and pepper to taste.
- Pour creamy cottage cheese sauce over pasta and stir well to combine.
- Top with provolone slices and cover with a lid. Turn off heat and let the residual heat melt the cheese - about 3 minutes.
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
Nutrition
Nutrition Facts
Philly Cheesesteak Pasta (High Protein)
Amount per Serving
Calories
364
% Daily Value*
Fat
11
g
17
%
Carbohydrates
37
g
12
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
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