Philly Cheesesteak Pasta Skillet (High Protein)

My Philly cheesesteak pasta is the comfort food mash-up you didn’t know you needed in your life.

Craving a classic Philly cheesesteak but need a more macro-friendly version that’s easy on the budget? Enter this Ground Beef Philly Cheesesteak Pasta—your new weeknight dinner hero. This recipe combines all the flavor of a big, juicy cheesesteak with the creamy comfort of pasta.

This easy MACRO-FRIENDLY cheesesteak skillet is loaded with lean ground beef, protein pasta, packed full of veggies and it’s creamy and cheesy, too! It’s a favorite around my house and we love it for meal prep lunches!

What makes this Philly Cheesesteak Pasta Skillet Macro-friendly?

Glad you asked. The only thing better than a creamy, comforting pasta is a HIGH PROTEIN PASTA! We’ll be boosting the protein and nutrients in this recipe by:

• Substituting Lean Beef: By swapping in lean ground beef for the thinly sliced ribeye, we’ll upping the protein and lowering the fat in the recipe.
• Adding Protein Pasta: To boost the protein, we’ll be using a protein noodle to bulk up this ground beef philly cheesesteak pasta.
• Blending Cottage Cheese: Our creamy pasta sauce is made by blending cottage cheese and low fat milk which gives this pasta dish a nice extra kick of protein.
• Adding in Extra Veggies: I love to bulk up the vegetables any chance I get. This ground beef philly cheesesteak skillet boasts a ton of vegetables! But don’t worry, we cut ’em small and they cook down so much that it feels like you’re just eating cheesy pasta and ground beef. We’ve got all the classics here – sautéed mushroom and onions, bell peppers, and banana peppers.

Philly Cheesesteak Pasta Ingredients

There are no fancy ingredients in my easy Philly Cheesesteak pasta skillet. We’ll be using a lean ground beef, protein pasta, classic cheesesteak veggies like mushrooms, bell peppers, onion and banana peppers, along with a few simple seasonings.

You can use any pasta you like, but I like the extra boost I get from Barilla protein pasta. I’ve tried other brands, and this one is my favorite. I prefer the texture of these protein noodles to regular pasta noodles.

We’ll also be blending together cottage cheese and milk, along with a few spices, to make a high protein cream sauce for the pasta, before topping it with some provolone cheese. Feel free to substitute your favorite sliced or shredded cheese for provolone if you prefer. Mozzarella, white cheddar, or even Monterey Jack cheese would be delicious in this Philly cheesesteak pasta!

And finally, I’m also using an au jus packet for seasoning because I love the concentrated beefy flavor if gives the beef. If you don’t have any on hand, you can swap it out for beef bouillon, or a brown gravy mix.

Some brands can be saltier than others, so I recommend tasting before adding additional salt.

We’ll also be adding a dash of Worcestershire sauce.

How to Make Ground Beef Philly Cheesesteak Pasta

Start by cooking and crumbling your lean ground beef in a large skillet until brown. Add in your chopped mushrooms and cook until liquid has been released and mushrooms are soft.

Next, add in the bell peppers and onions and cook until soft. Sprinkle in the au jus packet, Worcestershire sauce and just a splash of water. Mix to combine.

Once the seasoning packed is dissolved and mixed in, add in your cooked pasta and banana peppers. Drizzle in the blended cottage cheese cream sauce and stir to combine.

Turn the heat down to low, top with cheese, and cover until cheese has melted. Serve immediately or portion into meal prep containers for meal prep.

We love serving this high protein Philly cheesesteak pasta with a green salad or side of steamed veggies.

This is a great meal for meal prep, too! Enjoy!

If you love high protein recipes, check out my high protein pizza!