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High-Protein Philly Cheesesteak Pasta Skillet


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  • Author: Madilyn
  • Total Time: 30 min

Ingredients

1 lb (454g) lean ground beef (93% lean recommended)

8 oz (224g) protein pasta

2 bell peppers, diced

1 small onion (white or yellow), diced

8 oz (227g) mushrooms, chopped

2 tsp Worcestershire sauce

1 packet au jus seasoning mix (or substitute with beef bouillon or brown gravy mix)

2 oz (60g) banana peppers

3/4 cup (170g) cottage cheese

1/4 cup milk

1/2 tsp garlic powder

Salt and pepper, to taste

4 slices (76g) provolone cheese (or your favorite melting cheese)


Instructions

  1. Cook the pasta: Prepare protein pasta according to package directions. Drain and set aside.
  2. Brown the beef: Heat a large 12-inch skillet over medium-high heat. Add ground beef and crumble it while cooking for about 5 minutes until fully browned.
  3. Cook the mushrooms: Add chopped mushrooms and cook for 4 minutes until they release their juices and soften.
  4. Add peppers and onions: Mix in diced bell peppers and onion. Cook for 4–5 minutes until vegetables are tender.
  5. Season the skillet: Sprinkle in the au jus seasoning and Worcestershire sauce. Add a splash of water to dissolve the seasoning. Stir to combine. Adjust salt and pepper as needed.
  6. Combine pasta and banana peppers: Add the cooked pasta and banana peppers to the skillet. Stir to mix evenly.
  7. Make the cream sauce: Blend cottage cheese, milk, garlic powder, and a pinch of salt and pepper in a blender until smooth. Pour over the pasta mixture and stir to combine.
  8. Top with cheese: Place provolone slices on top, cover, and let residual heat melt the cheese for about 3 minutes.
  9. Serve: Dish up immediately or portion into containers for meal prep. Pair with a green salad or steamed veggies if desired.

Notes

  • Cheese alternatives: Feel free to use mozzarella, white cheddar, or Monterey Jack instead of provolone.
  • Vegetable flexibility: Add zucchini, spinach, or any other favorite veggies to increase nutrients.
  • Protein boost: Use extra lean beef or even ground turkey to adjust protein and fat content.
  • Make-ahead: This skillet stores well in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.