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Philly Cheesesteak Bowls

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 702kcal
Servings: 5 People
Metric - Imperial

Ingredients

Pasta

  • 400 g Pasta of Choice
  • Salted Water for Cooking

Beef & Vegetables

  • 5 ml Spray Oil
  • 1 kg Beef Mince 10% Fat
  • 1 Brown (Yellow) Onion Diced
  • 2 Red Bell Peppers (Capsicum) Diced
  • 5 Garlic Cloves Minced
  • 6 g Smoked Paprika
  • 1 g Chilli Flakes Optional
  • Salt & Pepper To Taste

Creamy Cheesesteak Sauce

  • 180 g Light Cream Cheese
  • 125 ml Hot Pasta Water Reserved
  • 75 g Low-Fat Mozzarella Grated
  • 5 Light Cheese Slices

Garnish

  • Flat Leaf Parsley Chopped

Method

  • Bring a large pot of well-salted water to the boil and cook the pasta until just al dente. Reserve at least 1 cup of pasta cooking water, then drain and set aside.
  • Heat a large pan over medium-high heat and add spray oil. Add the onion and bell peppers and cook for 5-6 minutes until softened and lightly caramelised. Add the garlic and cook for 30 seconds until fragrant.
  • Add the beef mince and season with salt, pepper, smoked paprika and chilli flakes. Cook undisturbed for 2-3 minutes to brown, then break up and continue cooking until fully cooked through and reaching an internal temperature of 71°C (160°F).
  • Reduce heat to medium-low. Add the cream cheese and stir until melted. Gradually add the hot pasta water, stirring until smooth and glossy. Add the mozzarella and cheese slices and fold through until just melted. Keep heat low and avoid boiling.
  • Add the cooked pasta and toss until evenly coated. Add a splash of extra pasta water if needed to loosen. Taste and adjust seasoning.
  • Divide evenly between five containers. Finish with chopped parsley if using. Cool completely before sealing and refrigerating.
Chef's Tips
Let the beef mince sit undisturbed for the first couple of minutes before breaking it up — this gives it a better chance to brown and develop flavour rather than steaming.
Add the pasta water gradually and keep the heat low once the cream cheese goes in — this keeps the sauce smooth and stops it from splitting.
Fold the mozzarella and cheese slices off the heat if the sauce looks like it's about to boil — this keeps the texture silky rather than greasy or stringy.
Storage & Reheating
Store in the fridge for up to 4 days. Not recommended for freezing, as the cream cheese sauce can split and turn grainy when thawed. Microwave until hot, stirring halfway. Add a small splash of water before reheating to loosen the sauce.
Serving 420gCalories 702kcalCarbohydrates 70.9gProtein 65.2gFat 18.2gSaturated Fat 8.7gPolyunsaturated Fat 0.58gMonounsaturated Fat 4.15gTrans Fat 0.6gCholesterol 142.8mgSodium 672.9mgPotassium 1045.8mgFiber 5.5gSugar 8.7gVitamin A 791.77IUVitamin C 65.43mgCalcium 356.1mgIron 7.9mg