I first created and posted my slimming friendly
Philly Cheesesteak Fries recipe way back in 2015, and it is still one of my most popular recipes to
this day.
Crispy chips layered with succulent steak, peppers and cheese. It was of
course based on the American classic sandwich, but minus the bread!
I served it with a tasty salad, and this dish would also go really well with my Garlic Bread.
All the flavours in this dish are based on my Philly Cheesesteak Fries.
I used low fat cream cheese, as it gets the best creaminess out of it.
You could swap this for fat free fromage frais or quark to save on syns.
You could swap this for fat free fromage frais or quark to save on syns.
Here is how the dish looked before I added the cheese on top! You could
easily make this dish with beef steaks as well as beef mince.
If you are going to use steak slices, then add these at the very end of
cooking.
Like the look of this recipe? Check out my other Slimming Friendly Pasta Recipes! Delicious lower-calorie pasta dishes that the whole family will enjoy.
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Need some help with meal planning? Check out my selection of
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Related Recipes
Philly Cheesesteak Pasta Bake Recipe
Extra Easy Syn Value: 3 per portion
Healthy Extras: 1x A per serving
Makes 4 servings
Healthy Extras: 1x A per serving
Makes 4 servings
All syn calculations are my own, and are for guidance only. I am not
affiliated with Slimming World in any way. These are meals and recipes
that I have followed myself. This website is unofficial and in no way
part of or representative of Slimming World. You should check with
Slimming world for the most up to date Syn values using official
resources such as the Syns calculator, Syns Online on LifelineOnline
or by calling the Syns Hotline on (0906) 851 8518.
You will need:
500g 5% fat beef mince
Low calorie cooking spray
Salt and freshly ground black pepper
large handful of mushrooms
1 green pepper
1 yellow pepper
1 large red onion
1 tbsp Balsamic vinegar
1 tbsp Worcester sauce
Pinch of cayenne pepper
1 tsp smoked paprika
160g extra light cheddar
250g dried pasta
1 tub extra light cream cheese
1 garlic clove, crushed
100ml beef stock (made up from a cube)
Low calorie cooking spray
Salt and freshly ground black pepper
large handful of mushrooms
1 green pepper
1 yellow pepper
1 large red onion
1 tbsp Balsamic vinegar
1 tbsp Worcester sauce
Pinch of cayenne pepper
1 tsp smoked paprika
160g extra light cheddar
250g dried pasta
1 tub extra light cream cheese
1 garlic clove, crushed
100ml beef stock (made up from a cube)
Method:
Preheat your oven to 180 degrees.
Boil the pasta as per pack instructions.
Spray a frying pan with low calorie cooking, and add in the peppers, onions and garlic.
Cook for around 3 minutes, or until the veg has softened.
Add in the beef mince, the balsamic vinegar, Worcester sauce, cayenne pepper and smoked paprika season with salt and pepper, and cook until beef is no longer pink.
Turn the heat down to the lowest. Mix in the cream cheese until melted, careful not to let it overheat. Sometimes you can do this without the hob heat being on.
Add the beef stock and mix. Add half of the cheddar cheese, mix until melted.
Add the pasta and mix well.
Top with grated cheddar and pop in the oven to melt. If you don't have an oven proof pan, transfer mixture to a large greased baking dish and then top with the cheese.
Bake for 10 to 25 minutes or until the cheese has completely melted.
Boil the pasta as per pack instructions.
Spray a frying pan with low calorie cooking, and add in the peppers, onions and garlic.
Cook for around 3 minutes, or until the veg has softened.
Add in the beef mince, the balsamic vinegar, Worcester sauce, cayenne pepper and smoked paprika season with salt and pepper, and cook until beef is no longer pink.
Turn the heat down to the lowest. Mix in the cream cheese until melted, careful not to let it overheat. Sometimes you can do this without the hob heat being on.
Add the beef stock and mix. Add half of the cheddar cheese, mix until melted.
Add the pasta and mix well.
Top with grated cheddar and pop in the oven to melt. If you don't have an oven proof pan, transfer mixture to a large greased baking dish and then top with the cheese.
Bake for 10 to 25 minutes or until the cheese has completely melted.
Notes
I am not affiliated with Slimming World in any way. These are meals and
recipes that I have followed myself.
All images and content on Sugar Pink Food is copyright protected.
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