Philly Cheesesteak Tortellini Pasta Recipe
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.
- 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
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
- Cook the tortellini: Boil the cheese tortellini according to the package directions until al dente, then drain and set aside to keep warm.
- 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.
- 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.
- 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.
- Combine meat and sauce: Return the cooked beef or steak to the skillet with the sauce and stir well to combine all ingredients evenly.
- Add tortellini: Gently fold the cooked tortellini into the skillet, coating the pasta thoroughly with the creamy mushroom and beef sauce.
- 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.
- 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
