Philly Cheesesteak Tortellini Pasta Recipe

Introduction

Philly Cheesesteak Tortellini Pasta is a comforting twist on the classic sandwich, blending tender beef, sautéed peppers, and a creamy sauce with cheesy tortellini. It’s a quick, satisfying meal that brings bold flavors to your dinner table.

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 cooked through, 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 they are softened and fragrant.
4. Step 4: Add the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper. Stir well and let the sauce simmer gently for about 5 minutes.
5. Step 5: Return the cooked beef to the skillet and mix thoroughly with the sauce and vegetables.
6. Step 6: Add the cooked tortellini to the skillet and gently toss everything together to coat well in the creamy sauce.
7. Step 7: Sprinkle the shredded provolone or mozzarella cheese evenly on top. Cover the skillet and cook for a few minutes until the cheese is melted and bubbly. Serve hot.

Tips & Variations

• For extra flavor, try using shaved ribeye steak instead of ground beef.
• Add sliced mushrooms to the sautéed vegetables for more texture.
• Use a mix of provolone and mozzarella cheese for a richer melt.
• If you prefer a spicier version, add crushed red pepper flakes while cooking the peppers and onions.

Storage

Store 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, stirring occasionally to ensure even warming. Adding a splash of beef broth or cream when reheating can help maintain the sauce’s creaminess.

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 cook it according to package instructions before adding it to the sauce.

Is this dish suitable for meal prep?

Absolutely. You can prepare it in advance and reheat portions for quick meals throughout the week.

Philly Cheesesteak Tortellini Pasta Recipe

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★★★★★

4.9 from 146 reviews

This Philly Cheesesteak Tortellini Pasta is a creamy and comforting dish that combines tender cheese tortellini with savory ground beef or shaved steak, sautéed bell peppers and onions, and a rich mushroom cream sauce. Topped with melted provolone or mozzarella cheese, it’s an easy weeknight meal that brings the flavors of a classic Philly cheesesteak into a hearty pasta form.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• 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

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 the Tortellini: Prepare the cheese tortellini according to the package instructions until al dente. Drain well 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 fully cooked through. 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 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 skillet with the vegetables. Mix well and bring the sauce to a gentle simmer. Let it cook for 5 minutes to thicken slightly and allow flavors to meld.
5. Combine Meat and Sauce: Return the cooked beef or steak to the skillet and stir thoroughly to incorporate it evenly throughout the creamy sauce.
6. Add Tortellini: Gently fold the cooked tortellini into the skillet, tossing carefully to coat the pasta fully with the sauce without breaking the tortellini.
7. Add Cheese and Melt: Sprinkle the shredded provolone or mozzarella cheese evenly over the top of the pasta mixture. Cover the skillet with a lid, reduce heat to low, and cook for 3-5 minutes until the cheese is melted and bubbly. Serve immediately while hot.

Notes

• For an extra bite, add sliced mushrooms or some hot peppers when sautéing the vegetables.
• Substitute ground beef with thinly sliced ribeye to mimic the traditional Philly cheesesteak texture.
• Use light cream or half-and-half for a lower-fat version of the creamy sauce.
• Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the tortellini.
• This dish pairs well with a simple green salad or garlic bread for a complete meal.

Keywords: Philly cheesesteak, tortellini pasta, creamy mushroom sauce, ground beef pasta, comfort food, easy weeknight dinner