Philly Cheesesteak Pasta

If you’ve never had a classic Philly cheesesteak sandwich, you are missing out. Sometimes called steak sandwiches, Philly cheesesteaks are a delicious combination of thinly sliced steak smothered in melted cheese or a cheese sauce, and topped with sautéed onions, all inside a fresh roll. 

My family loves them, but I don’t love the high calories and fat content. I decided to create this healthier Philly cheesesteak pasta and it has been a hit! 

This cheesesteak pasta recipe takes the iconic flavors of the classic sandwich and transforms them into a lighter, more wholesome pasta dish. By using lean ground beef, whole wheat pasta, and plenty of vegetables, you can enjoy all the taste without the guilt.

Creamy, cheesy, and tasty—this easy comfort food “skillet” is packed with vegetables and flavor! Ground beef, pasta, peppers, and onions bring you all the great flavors of a Philly cheesesteak sandwich in just one pot. 

Ingredients

• Ground Beef: I use lean ground beef so I can still get that authentic philly cheesesteak flavor, but feel free to use ground turkey if you prefer.
• Salt and Pepper: We use a little salt and pepper during the cooking process. Depending on your taste preference, you may want to add more.
• Paprika: Paprika adds a deep earthy flavor to savory dishes that I really love.
• Onion Powder: You’ll find fresh onion down the list. I use onion powder to help season the beef. Using both types of onion helps to add depth and richness to this philly cheesesteak pasta recipe.
• Cornstarch: I use cornstarch to help thicken the cheesy pasta sauce.
• Pasta: I use whole wheat pasta in most of my pasta recipes because they are packed with 3 times the fiber and also contain protein, iron, and zinc. For this pasta dish, I typically use elbow noodles. For pictures, I used gluten free rotini.
• Bell Peppers: I typically buy red bell pepper and green bell peppers when I make stuffed pepper soup, but you can choose your favorite variety of bell pepper for this recipe. No matter the color, all bell peppers are packed with vitamins and minerals.
• Onion: I use red onion in this recipe but any variety will work.
• Garlic: Fresh minced garlic really helps to create a more complex flavor profile in this dish. In addition to its great taste, current research shows that it has some real benefits such as protection against the common cold and the ability to help lower blood pressure and cholesterol levels.
• Cauliflower: Cauliflower is low in calories, high in fiber, and packed full of nutrients. Once it’s cooked together with the onions and bell peppers, you can hardly taste it. It’s a great way to sneak some extra veggies in. 
• Water: I used water to cook the pasta but you can also use beef broth if you prefer. Nutrition and healthy eating plan calculations are based on the use of water so, if you do make this change, be sure to recalculate.
• 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.

Instant Pot Directions

1. Spray the bottom of the pot with nonstick cooking spray and select Sauté. 
2. When the pot is hot, add the ground beef, salt, black pepper, paprika, and onion powder. Brown the beef until it is no longer pink, about 10 minutes, then drain the ground beef and then immediately add it back to the pot. 
3. Add the cornstarch and stir well. Add the pasta into the beef mixture and add the diced green and red pepper, diced onion, minced garlic, finely diced cauliflower, and 2½ cups water. 
4. 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.
5. 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 beef, and then stir it all together until it’s all combined and the cheese has melted.
6. Taste and adjust the seasoning (add more salt, pepper, or paprika if desired). Serve hot, and enjoy your delicious Philly Cheesesteak Pasta!

Stovetop Directions

1. 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.
2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef, salt, black pepper, paprika, and onion powder. Brown the beef until it is no longer pink, about 10 minutes. Drain any excess fat from the skillet and set the beef aside in a bowl.
3. 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.
4. Add the finely diced cauliflower and garlic and continue to cook for another 4-5 minutes, stirring occasionally. 
5. Return the cooked beef to the skillet with the vegetables. Stir everything together and cook for another 3 minutes to combine the flavors.
6. 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 beef broth to loosen it up and make it creamier.
7. Add the drained cooked pasta to the skillet and toss it with the beef and vegetable mixture until it is well-coated in the creamy sauce. 
8. Taste and adjust the seasoning (add more salt, pepper, or paprika if desired). Serve hot, and enjoy this delicious pasta skillet!

Recipe Tips

• This dish is super customizable! I love the addition of sautéed mushrooms or fresh herbs like parsley. 
• If you’d like to lower the calories or healthy eating plan calculations, reduce the amount of cheese. You’ll see below, for the 21 Day Fix, counts are calculated based off of 1 1/3 cup of cheese. This still creates a decadent creamy sauce, but with fewer calories. 
• If you want to reduce the fat even further, use a reduced-fat mozzarella or even a bit of light cream cheese to create a creamy sauce without all the calories.
• This one pot Philly cheesesteak pasta is great 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.

Healthy Eating Plans

21 Day Fix Philly Cheesesteak Pasta

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 | 24 Blue Plan Points | 24 Green Plan Points | 15 Purple Plan Points

Looking for more of my popular recipes?

• Healthy Tuscan Chicken Pasta
• Buffalo Chicken Pasta
• Juicy Steak Burrito Bowls with Creamy Chili Lime Dressing
• Easy Stuffed Pepper Soup 
• Healthy Instant Pot Lasagna

This healthier cheesesteak pasta is a great way to indulge in the flavors of a Philly classic without derailing your health goals. Whether you’re looking for a lighter dinner or a fun twist on your usual pasta routine, this dish has you covered.

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Philly Cheesesteak Pasta

Created by: Becca Ludlum

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 17 minutes mins

Servings 8 servings

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This healthier cheesesteak pasta is a great way to indulge in the flavors of a Philly classic without derailing your health goals. Whether you're looking for a lighter dinner or a fun twist on your usual pasta routine, this dish has you covered.

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Equipment

• Instant Pot 6 qt
• Cutting Board
• Kitchen Knife

Ingredients 

• ▢ 2 lb ground beef lean
• ▢ 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
• ▢ 2 bell peppers medium, green & red
• ▢ 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

• Spray the bottom of the pot with nonstick cooking spray and select Sauté.
• When the pot is hot, add the ground beef, salt, black pepper, paprika, and onion powder. Sauté until the beef is no longer pink, about 10 minutes, then drain the ground beef and then immediately add it back to the pot. 2 lb ground beef 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 beef 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.

Notes

21 Day Fix Philly Cheesesteak Pasta

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

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 | 24 Blue Plan Points | 24 Green Plan Points | 15 Purple Plan Points

Nutrition

Calories: 481kcal | Carbohydrates: 50g | Protein: 40g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 415mg | Potassium: 670mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1181IU | Vitamin C: 51mg | Calcium: 181mg | Iron: 5mg

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