Description
A creamy and beefy pasta dish that combines the flavors of a classic Philly cheesesteak with high-protein ingredients for a comforting yet health-conscious meal.
Ingredients
Main Ingredients
- 1 lb lean ground beef (or another lean protein)
- 8 oz high protein pasta (chickpea, lentil, or high protein wheat pasta)
- 1 bell pepper (green plus red for sweetness)
- 1 onion (yellow is classic)
- 2 cloves garlic (fresh or jarred)
- 2 cups beef broth (or low sodium)
- 1 cup low-fat milk (or high protein milk option)
- 1 cup reduced fat provolone or mozzarella
- 2 oz cream cheese or blended cottage cheese (for creaminess)
- 1 tsp salt
- 1 tsp black pepper
- 1 pinch paprika
Instructions
Cooking
- Brown lean ground beef in a large pot or deep skillet. Season with salt and pepper. Drain extra fat if needed.
- Toss in sliced onions and peppers. Cook until they soften and start to get a little golden on the edges.
- Add garlic and stir for about 30 seconds to avoid burning.
- Pour in broth and add the dry protein pasta. Stir well.
- Simmer, covered, stirring every couple of minutes, until the pasta is tender and most of the liquid is absorbed.
- Reduce the heat. Stir in milk and either blended cottage cheese or light cream cheese, then add shredded cheese and stir until smooth.
- Taste and adjust seasoning, adding more black pepper if desired. If it gets too thick, splash in a bit more broth or milk.
Notes
Let it rest for 3-5 minutes before serving to enhance texture. Portion into containers while still slightly saucy for meal prep, and reheat with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: American, Comfort Food