One Pot Philly Cheesesteak Pasta

If you’re anything like me, pasta is one of those foods you could happily eat every single week. The problem? Most pasta dishes aren’t exactly the easiest to fit into a weight loss journey. That’s why I’ve been on a mission to create healthier comfort food that still tastes like the meals my family actually wants to eat.

This High Protein Philly Cheesesteak Pasta has quickly become one of our favorites. It has all the savory flavors of a classic Philly cheesesteak, but in a creamy, cheesy one-pot pasta that’s packed with protein. Even better, everything cooks in one pot, which means fewer dishes at the end of dinner.

Another reason I love this recipe is because my husband isn’t a fan of traditional red pasta sauces. I’m always looking for different ways to make pasta that still feels comforting without relying on marinara. This recipe checks every box—rich, creamy, loaded with vegetables, and incredibly satisfying.

Why You’ll Love This Philly Cheesesteak Pasta

• High in protein thanks to lean ground beef, Greek yogurt, protein pasta, and skim mozzarella.
• One-pot recipe for easy cleanup.
• Family-friendly comfort food everyone will enjoy.
• Ready in about 30 minutes.
• Packed with vegetables like onions, mushrooms, and bell peppers.
• Creamy without using heavy cream.

Ingredients

• 1 pound lean ground beef (97/3 works great)
• 8 ounces Barilla Protein Penne (or regular penne if preferred)
• 1 teaspoon olive oil
• 4 ounces mushrooms, diced
• 1 medium onion, diced
• 2 bell peppers, diced (any color)
• 3 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 packet onion recipe mix
• 1 cup plain nonfat Greek yogurt
• 1½ cups shredded skim mozzarella cheese

How to Make Philly Cheesesteak Pasta

Step 1

In a small bowl, stir together the Greek yogurt and onion recipe mix. Set aside.

Step 2

Brown the ground beef in a large skillet or Dutch oven over medium-high heat. Once cooked through, transfer it to a bowl.

Step 3

Add the olive oil to the same pan, then cook the mushrooms, onions, and bell peppers until softened, about 5-7 minutes.

Step 4

Return the cooked beef to the pan. Pour in the beef broth and Worcestershire sauce and bring everything to a boil.

Step 5

Add the uncooked protein penne. Stir well, cover, and reduce to a simmer. Cook for about 15 minutes, or until the pasta is tender and most of the liquid has been absorbed.

Step 6

Remove the pan from the heat and let it rest for about 2 minutes.

Step 7

Stir in the Greek yogurt mixture until the sauce becomes smooth and creamy.

Step 8

Sprinkle the mozzarella cheese over the top, cover for a few minutes until melted, then stir everything together and serve.

Recipe Tips

• Don’t add the Greek yogurt while the pan is still boiling. Letting the pasta rest for a couple of minutes helps prevent the yogurt from separating.
• Feel free to add extra mushrooms if your family loves them.
• Green bell peppers give the most classic Philly cheesesteak flavor, but any color works well.
• If the pasta absorbs the liquid before it’s fully cooked, simply add a splash of beef broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently in the microwave or on the stovetop with a splash of beef broth or milk to loosen the sauce.

Frequently Asked Questions

Can I use regular pasta?

Absolutely! Regular penne works perfectly. Using protein pasta simply adds extra protein and fiber.

Can I substitute the ground beef?

Yes. Lean ground turkey would work well if you’re looking for an even leaner option, although the flavor will be slightly different.

Can I make this ahead of time?

Yes! This recipe reheats well, making it a great option for meal prep or easy lunches throughout the week.