High Protein Cheesesteak Pasta

Name: High Protein Cheesesteak Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: American
Ingredients: 3 red bell peppers, diced; 3 poblano peppers, diced; 4 jalapeños, diced; 1 large onion, diced; 1 tbsp olive oil; salt, to taste; black pepper, to taste; 16 oz skirt steak, trimmed lean; garlic powder, to taste; 500g 2% cottage cheese; 150g 1% milk; 40g low-fat mozzarella cheese; 45g Parmigiano Reggiano cheese; 16 oz pasta (e.g., shells); fresh chives, for garnish

High Protein Cheesesteak Pasta combines tender skirt steak with roasted bell peppers, poblanos, and jalapeños in a creamy cottage cheese sauce—a macro-friendly pasta designed for muscle-building meal prep.

🌍American 🏷️Cheesesteak pasta 🏷️Pasta 🏷️Steak 🏷️High-protein Meal-prep

🏷️

🏷️Comfort-food

-0:00

TikTok

Total

45 min

Servings

5

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 red bell peppers, diced
3 poblano peppers, diced
4 jalapeños, diced
1 large onion, diced
1 tbsp olive oil
salt, to taste
black pepper, to taste
16 oz skirt steak, trimmed lean
garlic powder, to taste
500g 2% cottage cheese
150g 1% milk
40g low-fat mozzarella cheese
45g Parmigiano Reggiano cheese
16 oz pasta (e.g., shells)
fresh chives, for garnishoptional

15 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
On a large baking sheet, combine the diced red bell peppers, poblano peppers, jalapeños, and onion. Season with salt, pepper, and a drizzle of olive oil. Toss to combine.
3
Roast the vegetables for 25 minutes, or until softened and slightly charred.
4
While the vegetables roast, prepare the steak. Season the skirt steak on both sides with salt, pepper, and garlic powder. Dice into very small, bite-sized pieces.
5
For extra tenderness, use a meat tenderizer to pound the diced steak pieces.
6
To make the sauce, combine cottage cheese, milk, mozzarella, Parmigiano Reggiano, salt, and garlic powder in a blender. Blend until completely smooth.
7
In a large skillet over high heat, cook the diced steak until almost entirely cooked through.
8
Add the roasted vegetables to the skillet with the steak and stir to combine.
9
Remove the skillet from the heat and pour the blended cream sauce over the steak and vegetables. Stir until everything is well-coated.
10
Cook pasta according to package directions. Drain and add the cooked pasta to the sauce mixture.
11
Stir everything together until the pasta is completely combined with the sauce. Garnish with fresh chives if desired.

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Tips & Notes

Pro tips

Slice steak against the grain after cooking for maximum tenderness; let rest 5 minutes before slicing.
Roast peppers and onions at high heat until edges char slightly—this deepens flavor and prevents a raw taste.
Blend cottage cheese until completely smooth before mixing into sauce to avoid lumps; a food processor works fastest.
Toss warm pasta with steak and vegetables first, then add sauce off heat and fold gently to preserve creamy texture.

Substitutions

Cottage cheese → Greek yogurt (add 1-2 tbsp cornstarch to prevent curdling)
Skirt steak → flank steak or sirloin (adjust cooking time by 1-2 minutes per side)
Red bell peppers → yellow or orange peppers (similar sweetness and texture)
2% cottage cheese → full-fat cottage cheese (creamier result, slightly higher calories)

Storage & make-ahead

Cool to room temperature, divide into airtight containers, and refrigerate up to 4 days; reheat gently over medium-low heat with a splash of water to restore creaminess.