One Pan High Protein Philly Cheesesteak Pasta
If you’re looking for a protein packed dinner to add to your rotation, this One Pan High Protein Philly Cheesesteak Pasta is perfect to make for a comforting dish that everyone will love.
If you love a classic Philly cheesesteak, you’re going to want to add this pasta version to your weekly rotation. It has all the flavors you love — savory seasoned beef, sautéed peppers and onions, melty cheese, and a creamy sauce — all tossed together with pasta for the ultimate comfort meal.
The best part? This version packs in extra protein without sacrificing the cozy, indulgent feel of the original. It’s an easy one-pan style dinner that comes together quickly, makes great leftovers, and is the perfect balance of satisfying and nourishing for a busy weeknight meal.
What you need for One Pan High Protein Philly Cheesesteak Pasta:
- Olive Oil
- Yellow Onion
- Green Bell Pepper
- Red Bell Pepper
- Minced Garlic
- Very Thin Steak, sliced into 2 inch strips (I used thin angus beef steak for sandwiches)
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Chili Powder
- Beef Bone Broth
- Water
- Penne Pasta
- Grated Parmesan Cheese
- Shredded Provolone/Mozzarella Blend
- Worcestershire sauce
How to make this pasta:
- Place a large oven-safe skillet, over medium heat and add the oil. Once the oil is heated, add the onion, bell pepper, and salt, and cook for 5 minutes to soften slightly. Add the garlic and cook for another 2 minutes.
- Bring the heat up to medium-high and add the steak and remaining spices and cook until the meat is browned. Use tongs to empty the veggies and steak from the pan onto a large plate and set aside. Leave any released liquid from the steak and veggies in the pan to ensure all of the flavor stays in the pan.
- Add the broth and water to the pan and bring it to a boil. Once boiling, add the pasta and cook until softened (approximately 8 – 10 minutes). (You want the pasta to be cooked but not so soft that it falls apart when mixing in the steak and veggies later. The amount of liquid in this recipe when cooking the pasta is just enough to cook it and leave a small amount in the bottom of the pan. Don’t be alarmed by how much the liquid cooks down.)
- When the pasta is cooked, turn the heat to low and mix in the worcestershire sauce and grated parmesan.
- Add the veggies and steak back to the pan and mix it all together.
- Turn off the heat and top the pasta with the shredded cheese.
- Optional: Place the pan in the oven and broil it for 3 – 5 minutes to melt the cheese and give it some slightly dark crispy bubbles on top. Serve and enjoy!
How to store your leftover pasta:
It’s best to store any leftovers in a sealed container in the fridge. I like using these for easy fridge storage.
If you want to switch it up, try doing this instead:
- Try it with your favorite protein pasta! I like using the Brami Pasta
- Use shaved beef instead of thin strips of steak
FAQs:
This has 51g of protein for 6 servings!
Yes! You can use regular pasta but the protein won’t be as high as it would if you were using a protein based pasta.
I used my large Caraway dutch oven to make this pasta recipe!
If you like this recipe, you may also enjoy these on one balanced life:
- One Pot Taco Pasta
- One Pot Sausage and Spinach Pasta
- High Protein Hamburger Helper
- Chicken Enchilada Skillet
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One Pan High Protein Philly Cheesesteak Pasta
This One Pan High Protein Philly Cheesesteak Pasta is perfect to make for an easy weeknight dinner and packed with all the flavors of philly cheesesteak too!
Ingredients
- 3 Tablespoons Olive Oil
- 1 Yellow Onion, sliced
- 1 Green Bell Pepper, thinly sliced
- 1 Red Bell Pepper, thinly sliced
- 2 Tablespoon Minced Garlic
- 1 lb. Very Thin Steak, sliced into 2 inch strips (I used thin angus beef steak for sandwiches)
- 1 ½ Teaspoons Salt
- 1 Teaspoons Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Smoked Paprika
- ½ Teaspoon Chili Powder
- 32 oz. Beef Bone Broth
- 1 Cup Water
- 12 oz. Penne Pasta (I recommend using a protein/regular blend of pasta such as the Brami brand penne pasta)
- ¼ Cup Worcestershire Sauce
- 1 ¾ Cups Grated Parmesan
- 1 ¼ Cup Shredded Provolone/Mozzarella Blend
Instructions
- Place a large oven-safe skillet, over medium heat and add the oil. Once the oil is heated, add the onion, bell pepper, and salt, and cook for 5 minutes to soften slightly. Add the garlic and cook for another 2 minutes.
- Bring the heat up to medium-high and add the steak and remaining spices and cook until the meat is browned. Use tongs to empty the veggies and steak from the pan onto a large plate and set aside. Leave any released liquid from the steak and veggies in the pan to ensure all of the flavor stays in the pan.
- Add the broth and water to the pan and bring it to a boil. Once boiling, add the pasta and cook until softened (approximately 8 - 10 minutes). (You want the pasta to be cooked but not so soft that it falls apart when mixing in the steak and veggies later. The amount of liquid in this recipe when cooking the pasta is just enough to cook it and leave a small amount in the bottom of the pan. Don’t be alarmed by how much the liquid cooks down.)
- When the pasta is cooked, turn the heat to low and mix in the worcestershire sauce and grated parmesan.
- Add the veggies and steak back to the pan and mix it all together.
- Turn off the heat and top the pasta with the shredded cheese.
- Optional: Place the pan in the oven and broil it for 3 - 5 minutes to melt the cheese and give it some slightly dark crispy bubbles on top. Serve and enjoy!
- Top with fresh parsley to serve.
- Enjoy!
