Creamy Philly Cheesesteak Pasta

Freeze 600 g Lean Steak for 30 minutes to make it easier to slice.

Cook 320 g Pasta of choice according to the package directions, then reserve 120 ml Water and drain the pasta. Adjust the timer accordingly.

Slice Lean Steak into thin strips.

Dice the 1 pcs Onions and 2 pcs Bell peppers.

Mince the 3 cloves Garlic.

Heat a large pan over medium heat and add the diced Onions.

Cook the Onions until it starts to colour.

Add the diced Bell peppers and cook until softened.

Add the Lean Steak strips to the pan.

Add 1 tsp Salt, ½ tsp Black pepper, 1 tsp Garlic powder, 1 tsp Chili powder, 1 tsp Smoked paprika.

Cook until the Lean Steak is nearly cooked through.

Add the minced Garlic and stir well.

Add 120 g Light cream cheese, 120 g Shredded mozzarella and 120 ml Water (reserved from the pasta) to the pan.

Stir until the cheese melts into a creamy sauce.

Add the drained Pasta of choice and stir until everything is well combined.

Portion into meal-prep containers and enjoy.