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 “skillet” 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.
Ingredient Notes
For a list of all ingredients and measurements, see the printable recipe at the bottom of this post.
- Ground Meat: Use lean ground beef for that authentic Philly Cheesesteak flavor, but feel free to use ground turkey or chicken if you prefer.
- Pasta: I use whole wheat pasta in most of my pasta recipes because it’s packed with 3 times the fiber and also contains protein, iron, and zinc. For pictures, I used gluten free rotini.
- 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
Step 1: Start by gathering your ingredients. Then 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, and then stir it all together until it’s all combined and the cheese has melted.
Step 4: Taste and adjust the seasoning (add more salt, pepper, or paprika if desired).
If the sauce is too thick, you can add pasta water or meat broth to loosen it up and make it creamier.
Step 5: Serve hot, and enjoy your delicious Philly Cheesesteak Pasta! Read below for storage tips!
Stovetop Directions
- 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!
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 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.
This recipe is made with whole grain pasta, Greek yogurt to make it creamy, and extra veggies (cauliflower rice) added in. You can satisfy your cheesesteak craving with this healthier recipe!
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!
Healthy Eating Plans
21 Day Fix Container Count
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
More Healthy Meal Prep Recipes
If you tried this recipe for Healthy Philly Cheesesteak Pasta or any other recipe on my blog, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how it went in the comments below!
Healthy Philly Cheesesteak Pasta
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
- 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.
Notes
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
Perfect for meal prep – so delicious!