Philly Cheesesteak Tortellini Pasta Recipe

Introduction

This Philly Cheesesteak Tortellini Pasta is a delicious twist on the classic sandwich, combining tender beef, sautéed veggies, and creamy cheese sauce with pillowy tortellini. It’s a comforting, easy-to-make dish perfect for weeknight dinners or when you crave something hearty and cheesy.

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 tortellini according to package instructions. Drain and set aside.
2. Step 2: Heat olive oil in a skillet over medium heat. Brown the ground beef or shaved steak until fully cooked, then 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, 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 to a simmer and cook for 5 minutes to blend flavors.
5. Step 5: Return the cooked beef to the skillet and stir to combine well with the sauce and vegetables.
6. Step 6: Add the cooked tortellini to the skillet and gently toss to coat the pasta evenly with the sauce.
7. Step 7: Sprinkle the shredded provolone or mozzarella cheese over the top. Cover the skillet and cook on low heat until the cheese melts, about 3-5 minutes. Serve hot.

Tips & Variations

• For extra flavor, use shaved ribeye instead of ground beef for a more authentic Philly cheesesteak experience.
• Add sliced mushrooms or banana peppers for additional texture and taste.
• Substitute half-and-half for heavy cream to lighten the dish.
• Use a mixture of provolone and mozzarella for a melty, rich cheese topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well—just follow the package instructions for cooking time and be sure to drain it properly before adding to the sauce.

What can I substitute for cream of mushroom soup?

You can use cream of chicken soup or make a quick homemade mushroom sauce with sautéed mushrooms, butter, flour, and milk if you prefer a fresher option.

Philly Cheesesteak Tortellini Pasta Recipe

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A hearty and comforting Philly Cheesesteak Tortellini Pasta combining tender ground beef or shaved steak with creamy mushroom sauce, tender cheese tortellini, sautéed bell peppers, and onions, all topped with melted provolone cheese for a rich and satisfying meal.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 12 oz cheese tortellini

Meat

• 1 lb ground beef or shaved steak

Vegetables & Aromatics

• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced

Sauces & Liquids

• 1 can (10.5 oz) cream of mushroom soup
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

Cheese

• 1 cup shredded provolone or mozzarella cheese

Instructions

1. Cook the tortellini: Boil the cheese tortellini according to the package directions until al dente, then drain and set aside to keep warm.
2. Brown the meat: Heat olive oil in a large skillet over medium heat. Add the ground beef or shaved steak and cook until browned and cooked through. Remove the meat from the skillet and set aside, draining excess fat if needed.
3. Sauté vegetables: In the same skillet, add diced green bell pepper, onion, and minced garlic. Cook over medium heat until the vegetables are softened and fragrant, about 4-5 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 into the sautéed vegetables. Bring the mixture to a simmer and cook gently for about 5 minutes to meld the flavors and slightly thicken the sauce.
5. Combine meat and sauce: Return the cooked beef or steak to the skillet with the sauce and stir well to combine all ingredients evenly.
6. Add tortellini: Gently fold the cooked tortellini into the skillet, coating the pasta thoroughly with the creamy mushroom and beef sauce.
7. Finish with cheese: Sprinkle the shredded provolone or mozzarella cheese evenly over the top of the skillet mixture. Cover the skillet with a lid and cook over low heat until the cheese has melted, about 2-3 minutes.
8. Serve: Once the cheese is melted and bubbly, serve the Philly Cheesesteak Tortellini hot, directly from the skillet for a comforting and delicious pasta dish.

Notes

• You can use either ground beef or shaved steak depending on preference or availability.
• Substitute provolone with mozzarella for a milder cheese flavor.
• For a thicker sauce, simmer a bit longer before adding the tortellini.
• To make it spicier, add crushed red pepper flakes when sautéing the vegetables.
• Leftovers can be refrigerated and reheated gently on the stove or microwave.

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