Start by bringing a large pot of salted water to a boil. Add the 8 oz of Barilla Protein Plus Pasta and cook according to package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
In a large skillet, spray a bit of nonstick cooking spray over medium heat. Add the finely diced yellow onion and sauté for about 2-3 minutes until it starts to soften. Then, add the diced green bell pepper and sliced mushrooms. Season with salt and pepper to taste. Continue to sauté for another 5-7 minutes until the vegetables are tender.
Once the vegetables are cooked through, sprinkle 1 tablespoon of all-purpose flour over them and stir to combine. Gradually pour in 1 1/4 cups of beef broth, stirring continuously to avoid lumps. Add the Worcestershire sauce, garlic powder, and onion powder. Let the mixture simmer for about 3-5 minutes until it thickens slightly.
Next, add the 3 wedges of light Laughing Cow cheese to the skillet. Stir until the cheese is fully melted and incorporated into the sauce. Then, add the 2 oz of provolone cheese, stirring until it’s melted and creamy.
Now it’s time to add the cooked pasta and the 7 oz of roast beef lunch meat to the skillet. Gently fold everything together until the pasta is well coated in the cheesy sauce. Heat through for another 2-3 minutes, allowing all the flavors to meld together.
Once everything is heated through, your Macro Friendly Cheesesteak Pasta is ready to serve! Dish it out into bowls and enjoy the hearty, comforting flavors of this delicious meal.
