A high-protein cheesesteak pasta bowl delivering 65g of protein per serving with authentic Philly cheesesteak flavour, creamy pasta texture, and excellent reheating properties for meal prep. Lean ground beef combined with sautéed vegetables, cream cheese, and a savoury cheese sauce creates a delicious, muscle-building meal.
High-protein
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Adapted from a video by Chef Jack Ovens
65g Protein Cheesesteak Pasta (Meal Prep That Works)
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1
Prepare the onion by removing the tip, slicing it in half lengthwise to the root, peeling, and cutting into thin slices while keeping the root intact. Optionally do horizontal slicing, then dice into small pieces, trimming away excess flesh from the root.
2
Prepare the bell peppers by standing them upright, slicing around the core to remove seeds and pith, then cutting into thin strips. Stack, rotate, and dice into small pieces.
3
Prepare the garlic by using the knife side to crush the five cloves to break down the flavour compounds, then finely mince the pieces.
4
Prepare the parsley by roughly chopping fresh flat-leaf parsley, removing any large leaves or stems, and set aside for garnish.
5
Grate the mozzarella cheese on the larger side of a box grater. If the cheese is too soft, store-bought pre-shredded mozzarella can be used, though it may contain anti-caking agents that could affect the sauce.
6
Bring a large pot of salted water to boil, add the 400g of pasta and stir to prevent clumping. Cook for 2 minutes less than the package instructions, then drain while reserving about a cup of pasta water.
7
Heat a large high-rimmed pan over medium-high heat and spray with oil. Add the onions and bell peppers, season with salt and about 10 cracks of black pepper, and sauté regularly for 5 to 6 minutes until the onions are translucent and peppers have softened.
8
Add the minced garlic to the softened vegetables and cook for about 30 seconds until fragrant, stirring regularly to prevent burning.
9
Add the 1kg of lean beef mince, spread it out and let it sit for a couple of minutes to build a crust. Season with salt, about 10 cracks of black pepper, 1½ tsp of smoked paprika, and about ½ tsp of chilli flakes. Push vegetables to the side, keep stirring to prevent burning, and cook for a total of 6 to 8 minutes until no longer pink and most moisture has evaporated.
10
Turn the pan down to the lowest heat setting and let the mixture cool for a couple of minutes before adding the cheese, to prevent it from becoming grainy or clumpy.
11
Add the 180g of light cream cheese, gently break it up and slowly fold it through the beef. It will clump initially but keep mixing and breaking it down with a spoon or spatula. Adjust the consistency with reserved pasta water to achieve a nice saucy texture.
12
Add the grated mozzarella and five cheese slices, then fold everything together until all the cheese has melted. If the pan feels too cold, slightly increase the heat to ensure proper melting.
13
Add all the drained pasta and fold everything together. Continue adjusting with reserved pasta water to achieve the desired saucy consistency.
14
Check seasoning and adjust salt and pepper to taste as needed.
15
Divide the mixture evenly into 5 portions by weight or by eye, distributing into containers. Sprinkle the reserved parsley over the top as garnish if using.
16
Allow the portions to cool for about 15 to 20 minutes, then place the lids on. Store in the fridge for up to 4 days or in the freezer for up to 4 months. If frozen, thaw overnight in the fridge before reheating in the microwave, optionally adding a touch of water, stock, or milk to rehydrate.
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