Recipes

Protein One Pot Philly Cheese Steak Pasta

by StudioLink Recipe.
July 10, 2025
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@annmarielawrence_

32G PROTEIN ONE POT PHILLY CHEESE STEAK PASTA P.S. WE JUST launched our NEW and revamped, “Weight Loss Accelerator” Recipe guide! comment below “recipes” if you want a FREE copy! MACROS AND CALORIES PER SERVING (5 servings about 2 cups per) 461 calories 32g protein 20g carbs 27g fat INGREDIENTS; - 1 table spoon minced garlic - 1lb skirt steak thinly sliced across the grain - seasonings to taste; Italian seasoning, salt, pepper - 1 cup white mushrooms sliced - 1 medium sweet yellow onion - 1 yellow, red, and orange bell pepper thinly sliced - 3 1/2 cups beef broth - 1/2 cup heavy cream 1/2 water mix - 8oz protein pasta of choice (I like barilla brand) - 4 slices provolone cheese INSTRUCTIONS; - In a large pot or dutch oven over medium-high heat, spray oil and add minced garlic. Arrange sliced steak in a single layer in skillet and cook, undisturbed, until underside is browned, about 2 minutes. Stir and continue to cook, stirring occasionally, until no longer pink, 1 to 2 minutes more. Transfer steak to a large bowl. - Reduce heat to medium. In same skillet, cook mushrooms, peppers, and onions Transfer to bowl with steak. - Increase heat to medium-high. Pour in broth, scraping any browned bits from bottom of pan. Stir in heavy cream and water mixture and bring to a simmer. Add uncooked pasta in a single layer and return to a simmer. Cover and cook, stirring occasionally, until pasta is al dente and sauce is thickened, 10 to 12 minutes. - Stir in provolone until melted. Return beef mixture to skillet and toss until coated. #weightloss #weightlosstransformation #highprotein#mealprep #healthydinner #highproteindinner #healthycheesesteak #phillycheesesteak #onepotpasta #easydinner

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Made by AnnMarie

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Craving something hearty, cheesy, and packed with protein? This one-pot Philly cheese steak pasta delivers big flavor and comfort in one easy dish, all while keeping it balanced and meal-prep friendly.

Ingredients:

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  •   1 tbsp minced garlic
  •   1 lb skirt steak (thinly sliced across the grain)
  •   1 tbsp Italian seasoning
  •   1 tsp salt
  •   1 tsp pepper
  •   1 cup white mushrooms (sliced)
  •   1 medium sweet yellow onion
  •   1 yellow bell pepper (thinly sliced)
  •   1 red bell pepper (thinly sliced)
  •   1 orange bell pepper (thinly sliced)
  •   3 1/2 cups beef broth
  •   1/2 cup heavy cream (1/2 water mix)
  •   8 oz protein pasta of choice
  •   4 slices provolone cheese

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Directions

  1. In a large pot or Dutch oven over medium-high heat, spray with cooking oil and add minced garlic.
  2. Arrange sliced steak in a single layer and cook, undisturbed, until browned underneath (about 2 minutes). Stir occasionally until no longer pink (1–2 minutes more), then transfer to a large bowl.
  3. Reduce heat to medium. In the same skillet, cook mushrooms, peppers, and onions until soft, then transfer to the bowl with the steak.
  4. Increase heat to medium-high and pour in broth, scraping up any browned bits from the bottom of the pan.
  5. Stir in the heavy cream and the water mixture. Bring to a simmer.
  6. Add uncooked pasta in a single layer. Return to a simmer, cover, and cook, stirring occasionally, until the pasta is al dente and the sauce thickens (10–12 minutes).
  7. Stir in shredded provolone cheese until melted.
  8. Return the steak and vegetable mixture to the skillet and toss to coat evenly. Serve warm.

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