Philly Cheesesteak Pasta Recipe

Philly Cheesesteak Pasta inside glass meal prep dish with fork scooping up a bite.

5 from 1 rating

Creamy Philly Cheesesteak Pasta recipe with lean ground meat, sautéed peppers & onions, and a protein-packed rich cheese sauce — a mash-up of Philly flavors and pasta comfort using clean, mindful ingredients.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: Philly Cheesesteak, pasta

Servings: servings

Calories: 481kcal

Author: Becca Ludlum

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

US Customary - Metric

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

Adjust your sauce at the end. After stirring in the Greek yogurt and cheese, check the consistency of your sauce. If it’s too thick, gradually add a little reserved pasta water or meat broth until it’s smooth and creamy. This simple step makes a big difference in the final texture!

Nutrition