Creamy Cheesy Steak and Pepper Pasta Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cheesy Steak and Pepper Pasta Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Steak and Pepper Pasta Skillet

A hearty and satisfying skillet featuring seared lean sirloin steak, whole wheat pasta, and sweet red bell peppers tossed in a velvety, cheesy sauce enhanced by a touch of Greek yogurt. This one-pan wonder delivers robust flavors with a creamy twist, making it a perfect balanced meal for any time of the day.

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NUTRITION

567kcal
Protein
48g
Fat
15.5g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1/2 cup dry Whole Wheat Pasta

1 medium Red Bell Pepper

1/4 cup shredded Reduced Fat Cheddar Cheese

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

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PREPARATION

  • 1

    Heat a large skillet over medium-high heat and add the olive oil.

  • 2

    Season the lean sirloin steak with salt and pepper. Sear it in the skillet for about 3-4 minutes per side until browned but slightly underdone. Remove the steak and let it rest before slicing into thin strips.

  • 3

    In the same skillet, add diced red bell pepper and sauté until softened, about 3 minutes.

  • 4

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    Reduce the heat to medium-low and return the steak strips to the skillet. Add the cooked pasta and toss gently with the sautéed bell pepper.

  • 6

    Stir in the reduced fat cheddar cheese and low-fat Greek yogurt. Mix until the cheese melts and the sauce becomes creamy, about 2 minutes.

  • 7

    Taste and adjust seasonings if needed. Serve warm straight from the skillet.

Creamy Cheesy Steak and Pepper Pasta Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cheesy Steak and Pepper Pasta Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Steak and Pepper Pasta Skillet

A hearty and satisfying skillet featuring seared lean sirloin steak, whole wheat pasta, and sweet red bell peppers tossed in a velvety, cheesy sauce enhanced by a touch of Greek yogurt. This one-pan wonder delivers robust flavors with a creamy twist, making it a perfect balanced meal for any time of the day.

NUTRITION

567kcal
Protein
48g
Fat
15.5g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1/2 cup dry Whole Wheat Pasta

1 medium Red Bell Pepper

1/4 cup shredded Reduced Fat Cheddar Cheese

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

PREPARATION

  • 1

    Heat a large skillet over medium-high heat and add the olive oil.

  • 2

    Season the lean sirloin steak with salt and pepper. Sear it in the skillet for about 3-4 minutes per side until browned but slightly underdone. Remove the steak and let it rest before slicing into thin strips.

  • 3

    In the same skillet, add diced red bell pepper and sauté until softened, about 3 minutes.

  • 4

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    Reduce the heat to medium-low and return the steak strips to the skillet. Add the cooked pasta and toss gently with the sautéed bell pepper.

  • 6

    Stir in the reduced fat cheddar cheese and low-fat Greek yogurt. Mix until the cheese melts and the sauce becomes creamy, about 2 minutes.

  • 7

    Taste and adjust seasonings if needed. Serve warm straight from the skillet.