Philly Cheesesteak Tortellini Pasta Recipe

Introduction

This Philly Cheesesteak Tortellini Pasta is a delicious twist on the classic sandwich, combining tender beef, sautéed peppers and onions, and cheesy tortellini in a creamy sauce. It’s a comforting, easy weeknight meal that brings all the flavors of Philly cheesesteak into a hearty pasta dish.

Ingredients

• 12 oz cheese tortellini
• 1 lb ground beef or shaved steak
• 1 tablespoon olive oil
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 cup shredded provolone or mozzarella cheese

Instructions

1. Step 1: Cook the tortellini according to the package instructions. Drain well and set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the ground beef or shaved steak and cook until browned. Remove from the skillet and set aside.
3. Step 3: In the same skillet, sauté the diced green bell pepper, onion, and minced garlic until softened and fragrant, about 5 minutes.
4. Step 4: Stir in the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper. Bring the mixture to a simmer and cook for 5 minutes to combine the flavors.
5. Step 5: Return the cooked beef to the skillet and stir well to mix with the sauce and vegetables.
6. Step 6: Add the cooked tortellini and gently toss to coat the pasta evenly in the sauce.
7. Step 7: Sprinkle the shredded provolone or mozzarella cheese over the top. Cover the skillet and cook for a few minutes until the cheese melts. Serve hot.

Tips & Variations

• For a spicier kick, add a pinch of crushed red pepper flakes when sautéing the vegetables.
• Use shaved ribeye for a more authentic Philly cheesesteak flavor instead of ground beef.
• Swap cream of mushroom soup for cream of chicken soup for a slightly different taste.
• Top with sliced jalapeños or hot sauce to suit your heat preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and cook the beef ahead of time. Store them separately from the tortellini and assemble just before serving to keep the pasta from becoming too soft.

Can I use a different type of pasta?

Absolutely! While cheese tortellini works wonderfully, you can substitute with other filled pastas or short pasta shapes like penne or rigatoni.

Philly Cheesesteak Tortellini Pasta Recipe

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★★★★★

4.9 from 63 reviews

This Philly Cheesesteak Tortellini Pasta is a hearty and comforting dish that combines the classic flavors of a Philly cheesesteak with tender cheese tortellini in a creamy mushroom sauce. Featuring sautéed bell peppers, onions, and garlic, tender beef, and melted provolone cheese, it’s an easy one-pan meal perfect for weeknights or casual dinners.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 12 oz cheese tortellini

Meat and Vegetables

• 1 lb ground beef or shaved steak
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced

Sauce

• 1 tablespoon olive oil
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

Cheese

• 1 cup shredded provolone or mozzarella cheese

Instructions

1. Cook Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
2. Brown the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef or shaved steak and cook until browned and fully cooked through, about 5-7 minutes. Remove the meat from the skillet and set aside, leaving any drippings in the pan.
3. Sauté Vegetables: In the same skillet, add the diced green bell pepper, onion, and minced garlic. Sauté over medium heat until the vegetables are softened and fragrant, about 5 minutes.
4. Make the Sauce: Stir in the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix well and bring to a simmer. Allow the sauce to simmer gently for about 5 minutes to thicken slightly and meld the flavors.
5. Combine Beef and Sauce: Return the cooked beef or steak to the skillet and stir to combine thoroughly with the sauce and vegetables.
6. Add Tortellini: Add the cooked tortellini to the skillet and gently toss everything together to ensure the pasta is well coated with the creamy sauce.
7. Melt the Cheese: Sprinkle the shredded provolone or mozzarella cheese evenly over the top of the pasta mixture. Cover the skillet with a lid and cook for 3-5 minutes over low heat, or until the cheese has melted completely. Serve hot immediately.

Notes

• For an extra authentic Philly cheesesteak flavor, consider using shaved ribeye steak instead of ground beef.
• You can substitute cream of mushroom soup with cream of celery or cream of chicken soup if preferred.
• To make this recipe lighter, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
• This dish can be easily doubled to serve more people.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.

Keywords: Philly cheesesteak, tortellini pasta, creamy pasta, easy dinner, beef pasta skillet, comfort food