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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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