Philly Cheesesteak Pasta

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 it’s packed with 3 times the fiber and also contains protein, iron, and zinc. For this pasta dish, I typically use elbow noodles. For pictures, I used gluten free rotini.
• Bell Peppers: You can choose your favorite variety of bell pepper for this recipe.
• 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 below 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

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!