This site contains affiliate links. Please see Policies for more information.
This healthy Philly Cheesesteak Pasta Recipe takes the iconic flavors of the classic sandwich and transforms them into a lighter, more wholesome pasta recipe. By using lean ground meat, whole wheat pasta, and bell peppers, you can enjoy all the taste without the guilt.
Creamy, cheesy, and tasty—this easy comfort food is packed with vegetables and flavor! This meal prep recipe is one of my most popular, alongside Healthy Chicken and Rice, Instant Pot Pork Tenderloin (it cooks all in one pot!), and Instant Pot Lemon Garlic Chicken.
Why I Love This Philly Cheesesteak Pasta
I love this healthier Philly Cheesesteak Pasta because it has all the bold, cheesy flavor of the classic sandwich—without the heaviness. With added veggies, lean protein, and whole grain pasta, it’s a comfort food makeover that fits right into my balanced lifestyle.
Enjoy!
– Becca
Ingredients in Philly Cheesesteak Pasta
See the recipe card for full information on ingredients and quantities.
- Ground Meat: I’ve made this Philly Cheesesteak Pasta with both lean ground beef and ground turkey—both are delicious! Use whichever you prefer or have on hand.
- Pasta: I typically use whole wheat pasta because it has 3x the fiber of regular pasta and also provides a boost of protein, iron, and zinc. For the photos in this recipe, I used gluten-free rotini—feel free to use whatever pasta fits your dietary needs. Just be sure to cook it according to the instructions on the package for best results.
- Greek Yogurt: If you’ve been to my site before, you know I love to use Greek yogurt to create a creamy sauce. Not only does it make a delicious pasta sauce, but it also has the added benefit of extra protein! For this recipe I used fat-free plain Greek yogurt.
- Shredded Cheese: You can buy pre-shredded or shred your own cheese. I like to use cheddar cheese, but mozzarella or provolone cheese would also create a tasty cheese sauce.
How to Make Cheesesteak Pasta in the Instant Pot
Step 1: Spray the bottom of the instant pot with nonstick cooking spray and select Sauté.
When the pot is hot, add the ground meat, salt, black pepper, paprika, and onion powder.
Brown the meat until it is no longer pink (about 10 minutes) then drain the ground meat (if necessary) and immediately add it back to the pot.
Step 2: Add the cornstarch and stir well. Add the pasta into the meat mixture and add the diced green and red pepper, diced onion, minced garlic, finely diced cauliflower, and 2½ cups water.
Close and lock the lid, then flip the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 2 minutes.
Step 3: When the cook time is complete, quick release the pressure and remove the lid.
Drain any remaining liquid from the pot, then add the Greek yogurt and shredded cheese to the cooked pasta and meat. Stir it all together until it’s combined and the cheese has melted.
Step 4: Taste and adjust the seasoning (add more salt, pepper, or paprika if desired).
Step 5: Serve hot, and enjoy your delicious Philly Cheesesteak Pasta. Read below for storage tips!
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later!
Recipe Tips
- This dish is super customizable! I personally love adding sautéed mushrooms or fresh herbs like parsley.
- If you’d like to lower the calories, reduce the amount of cheese. If you want to reduce the fat even further, use a reduced-fat mozzarella.
- I don’t use much salt in my recipes – I tend to add it if needed to my serving. If you feel like this recipe needs salt, please feel free to add it according to your taste.
- I love making this pasta for meal prep! After it’s cooked, scoop equal-sized servings into meal prep containers. Store in the fridge for up to 6 days or freeze for up to 2 months. Microwave each thawed serving for 45 seconds to 1 minute for a quick and tasty meal.
Philly Cheesesteak Pasta FAQs
Yes! This recipe uses whole grain pasta for more fiber, Greek yogurt instead of heavy cream, and even sneaks in extra veggies like cauliflower rice. It’s a lighter way to enjoy the flavors of a cheesesteak without the guilt!
Yes! I typically say that pasta is great for meal prep because it reheats well – it doesn’t fall apart and get mushy when reheating. I’d make this recipe on Sunday and keep it in the fridge for lunches all week!
Philly Cheesesteak Pasta is a great stand-alone dish, but if you’re looking for healthy side dishes to serve with it I’d recommend my Cauliflower Potato Salad, these Roasted Sweet Potato Slices, or some Turnip Fries or Carrot French Fries.
Healthy Eating Plans
21 Day Fix Containers
Containers when you reduce the cheese to 1 1/3 cup
Entire recipe: 2 red containers, 2 yellow containers, 1 1/4 green containers, 1 blue container. I give you this whole recipe count so it’s easier to recalculate if you change the recipe.
Per serving: 1/4 red container, 1/4 yellow container, >1/5 green container, 1/8 blue container
Weight Watchers Points
Points have been calculated on the Weight Watchers app. If you make any changes to the recipe as written, be sure to recalculate your points. 9 2025 Plan Points
If you tried this Philly Cheesesteak Pasta Recipe or any other recipe on my site please leave a rating and let me know how it went in the comments!
Philly Cheesesteak Pasta Recipe
Want to Save This Recipe?
We’ll email this post to you, so you can come back to it later!
Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- 2 lb ground meat lean ground beef, turkey, or chicken
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ tsp paprika
- 1 ½ tsp onion powder
- 2 tbsp cornstarch
- 16 oz whole wheat pasta elbows or rotini
- 2 bell peppers medium, any color you prefer
- ½ red onion medium
- 1 tbsp garlic minced
- 2 cups cauliflower finely diced
- 2 ½ cups water
- ⅓ cup Greek yogurt plain, fat-free
- 2 cups cheddar cheese shredded
Instructions
Instant Pot
- Spray the bottom of the pot with nonstick cooking spray and select Sauté.
- When the pot is hot, add the ground meat, salt, black pepper, paprika, and onion powder. Sauté until the meat is no longer pink, about 10 minutes, then drain the ground meat and immediately add it back to the pot. 2 lb ground meat 1/2 tsp salt 1/2 tsp black pepper 1 1/2 tsp paprika 1 1/2 tsp onion powder
- Add the cornstarch and stir well. Pour the pasta on top of the meat and add green and red pepper, onion, garlic, cauliflower, and 2½ cups water. 2 tbsp cornstarch 16 oz whole wheat pasta 2 bell peppers 1/2 red onion 1 tbsp garlic 2 cups cauliflower 2 1/2 cups water
- Close and lock the lid, then flip the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 2 minutes.
- When the cook time is complete, quick release the pressure and remove the lid. Drain any remaining liquid from the pot, then add the Greek yogurt and cheese, and stir until fully incorporated. 1/3 cup Greek yogurt 2 cups cheddar cheese
- Taste and adjust the seasoning (add more salt, pepper, or paprika if desired). Serve hot.
Stovetop
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions or until al dente. Drain and set aside.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground meat, salt, black pepper, paprika, and onion powder. Brown the meat until it is no longer pink, about 10 minutes. Drain any excess fat from the skillet and set the meat aside in a bowl.
- In the same skillet, add the diced green pepper, red pepper, and red onion. Cook over medium heat for 4-5 minutes, stirring frequently, until the vegetables begin to soften and are fragrant.
- Add the finely diced cauliflower and garlic and continue to cook for another 4-5 minutes, stirring occasionally.
- Return the cooked meat to the skillet with the vegetables. Stir everything together and cook for another 3 minutes to combine the flavors.
- Reduce the heat to low. Add the Greek yogurt and cheese to the skillet. Stir continuously until the cheese has melted and the mixture is creamy. If the sauce is too thick, you can add pasta water or meat broth to loosen it up and make it creamier.
- Add the drained cooked pasta to the skillet and toss it with the meat and vegetable mixture until it is well-coated in the creamy sauce.
- Taste and adjust the seasoning (add more salt, pepper, or paprika if desired). Serve hot, and enjoy this delicious pasta skillet.
Video
Notes
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
How can you increase the ingredients so that the serving size of the red and yellow container is increased to 1 instead of 1/4?
Hi Candice – You’d increase the pasta and meat to get there. There is a video here that will tell you how to calculate containers for the entire recipe, then make additions based on what you need: https://mycrazygoodlife.com/calculate-container-counts-21-day-fix/
You’d need to get 8 reds and 8 yellows into the recipe ingredients in order to have 1 of each in each serving.
Perfect for meal prep – so delicious!