Philly Cheesesteak Tortellini Pasta Recipe

Introduction

This Philly Cheesesteak Tortellini Pasta combines the rich flavors of a classic cheesesteak with the comforting texture of tender tortellini. It’s a hearty, cheesy dish that’s perfect for a satisfying weeknight dinner.

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 beef or steak until cooked through, then remove from skillet and set aside.
3. Step 3: In the same skillet, sauté diced bell pepper, onion, and garlic until softened, about 5 minutes.
4. Step 4: Stir in cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper. Simmer for 5 minutes to blend flavors.
5. Step 5: Return the cooked beef to the skillet and mix well with the sauce and vegetables.
6. Step 6: Add the cooked tortellini to the skillet and gently toss to coat in the sauce.
7. Step 7: Sprinkle shredded cheese over the top, cover the skillet, and cook on low heat until cheese is melted and bubbly. Serve hot.

Tips & Variations

• Use shaved steak instead of ground beef for a more authentic cheesesteak texture.
• Add sliced mushrooms with the peppers and onions for extra earthiness.
• Swap provolone with mozzarella or a mix of both for a different cheese flavor.
• For a spicier kick, add red pepper flakes or a dash of hot sauce to the sauce mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave, 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 fresh tortellini instead of frozen or dry?

Yes, fresh tortellini will work well. Just reduce the cooking time according to the package or until they are tender, then proceed with the recipe as instructed.

Is this recipe freezer-friendly?

This dish can be frozen, but the texture of the tortellini may change slightly upon reheating. To freeze, cool completely, place in a freezer-safe container, and use within 1 month. Thaw overnight in the fridge before reheating.

Philly Cheesesteak Tortellini Pasta Recipe

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★★★★★

4.8 from 281 reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Philly Cheesesteak Tortellini Pasta is a comforting and hearty dish that combines tender cheese tortellini with savory ground beef, sautéed peppers and onions, all smothered in a creamy mushroom sauce and topped with melted provolone or mozzarella cheese. A delightful twist on the classic Philly cheesesteak, it’s perfect for a rich weeknight dinner.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz cheese tortellini

Meat & 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

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Instructions

1. Cook the Tortellini: Prepare the cheese tortellini according to the package instructions, typically boiling until tender. Once cooked, drain well and set aside to keep warm.
2. Brown the Meat: Heat olive oil in a 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.
3. Sauté Vegetables: In the same skillet, add the diced green bell pepper, diced onion, and minced garlic. Sauté over medium heat until the vegetables soften and the onions become translucent, about 4-5 minutes.
4. Make the Sauce: Pour in the cream of mushroom soup, beef broth, and heavy cream. Add Worcestershire sauce, garlic powder, onion powder, and black pepper. Stir well to combine and let the mixture simmer gently for about 5 minutes until slightly thickened.
5. Add Meat to Sauce: Return the cooked ground beef or shaved steak to the skillet and stir everything together thoroughly to incorporate the meat into the sauce.
6. Toss Tortellini in Sauce: Add the cooked tortellini back into the skillet. Gently toss the pasta with the creamy beef and vegetable sauce until the tortellini are evenly coated.
7. Finish with Cheese: Sprinkle the shredded provolone or mozzarella cheese evenly over the top of the tortellini and sauce mixture. Cover the skillet and cook on low heat for 2-3 minutes until the cheese has melted completely. Serve hot for a creamy and cheesy meal.

Notes

• You can substitute ground beef with shaved ribeye for a more authentic Philly cheesesteak flavor.
• Add sliced mushrooms alongside the bell peppers for extra texture and flavor.
• Use low-sodium beef broth to reduce the sodium content if preferred.
• For a lighter version, substitute heavy cream with half-and-half or milk.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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