Healthy One Pot Philly Cheesesteak Pasta - Simple Dinner Ideas With Protein
Some nights call for comfort food that doesn’t completely wreck your good intentions. You want something warm, cheesy, filling, and honestly… a little indulgent. But you also want dinner done without turning your kitchen into a disaster zone. That’s where this Healthy One Pot Philly Cheesesteak Pasta steps in and saves the evening.
Think classic Philly cheesesteak vibes, but swapped into a cozy pasta bowl that feels just as satisfying. Lean ground beef brings that hearty, meaty bite, while green peppers, onions, and mushrooms keep things colorful and flavorful. It’s the kind of Dinner With Protein that actually keeps you full instead of reaching for snacks an hour later. IMO, that’s a win right there.
The magic really happens when the rotini cooks directly in beef broth and water. No extra pots, no draining, no drama. The pasta soaks up all that flavor while everything simmers together like it knows exactly what it’s doing. Then comes the creamy finish: provolone and cream cheese melt right in, turning this into a Creamy Philly Cheese Steak situation you’ll want to scoop straight from the pot. Should you? Maybe not. Will you be tempted? Absolutely.
This dish hits a sweet spot between High Carb Dinner Recipes and smart, balanced eating. It fits right into Easy Healthy Meals Prep, works for busy weeknights, and even checks the box for Heart Healthy Meal Prep Recipes when portioned right. Looking for Easy Quick Protein Meals or Simple Recipes For Beginners that don’t taste boring? This one delivers.
It’s comforting without being heavy, cheesy without going overboard, and practical enough for real life. Add it to your list of Dinner Ideas With Protein or Calorie Recipes that don’t feel like punishment. FYI, easy cleanup is included. And honestly, isn’t that half the battle?
Healthy One Pot Philly Cheesesteak Pasta - Simple Dinner Ideas With Protein
Ingredients
- 1 pound extra-lean ground beef (96/4)
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, finely minced
- 2 tablespoons Worcestershire sauce
- 3 cups beef broth
- 2 cups water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound uncooked rotini pasta
- 3 ounces provolone cheese, shredded
- 1/4 cup reduced-fat cream cheese
Instructions
- Lightly coat a large Dutch oven or deep pot with olive oil spray and place it over medium-high heat. Add the ground beef and cook for about five minutes, breaking it up as it browns, until fully cooked. Transfer the beef to a plate, leaving the drippings in the pot.
- Slice the bell pepper and onion, and prepare the garlic. Add another quick spray of oil to the pot, then toss in the peppers, onions, and mushrooms. Cook for eight to ten minutes, stirring occasionally, until the vegetables soften and develop a bit of color. Stir in the garlic and cook just until fragrant, about one minute.
- Return the beef to the pot. Pour in the Worcestershire sauce, beef broth, and water, scraping the bottom of the pot to release any browned bits. Season with salt, garlic powder, and onion powder.
- Bring everything to a boil, then add the dry pasta. Stir well, cover, and lower the heat to a gentle simmer. Cook for about ten minutes, or until the pasta is tender.
- Remove the lid and stir in the provolone and cream cheese until smooth and creamy. Taste and adjust seasoning as needed before serving.
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