Philly Cheesesteak Tortellini Pasta Recipe

Introduction

Philly Cheesesteak Tortellini Pasta brings together the hearty flavors of a classic Philly cheesesteak with creamy, cheesy pasta for a comforting and delicious meal. Tender cheese tortellini, savory beef, caramelized onions, and bell peppers combine in a rich sauce that’s perfect for weeknights or gatherings.

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
• ½ cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 cup shredded provolone or mozzarella cheese

Instructions

1. Step 1: Cook the tortellini according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat olive oil in a large 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 diced green bell pepper, onion, and minced garlic until softened and fragrant, 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 the mixture to a simmer and cook for 5 minutes to let the flavors meld.
5. Step 5: Return the cooked beef to the skillet and mix well with the sauce.
6. Step 6: Add the cooked tortellini to the skillet, gently tossing to coat the pasta in the sauce.
7. Step 7: Sprinkle the shredded provolone or mozzarella cheese evenly over the top. Cover the skillet and cook on low heat until the cheese has melted, about 3-5 minutes.
8. Step 8: Serve hot, garnished with fresh parsley if desired.

Tips & Variations

• Use ground turkey or plant-based meat as a lighter or vegetarian-friendly alternative.
• Replace regular tortellini with whole wheat for added fiber.
• Add sliced mushrooms for an earthy flavor boost.
• For some heat, include sliced jalapeños, crushed red pepper flakes, or a drizzle of hot sauce.
• Try an Alfredo-style twist by swapping the broth and mushroom soup for Alfredo sauce.
• Make a Southwest version by adding taco seasoning, black beans, corn, and diced tomatoes with cheddar cheese and cilantro.
• Omit beef and add extra veggies like spinach and roasted red peppers for a vegetarian option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of water or beef broth to loosen the sauce and restore its creamy texture. Freezing is not recommended, as the sauce and tortellini may lose texture upon thawing. For best results, enjoy fresh or reheated within a few days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini can be used. Cook it according to the package instructions until al dente before combining it with the sauce.

What can I substitute if I don’t have provolone cheese?

Mozzarella or Monterey Jack cheeses work well as substitutes. For a sharper flavor, try mixing provolone with Parmesan cheese.

Philly Cheesesteak Tortellini Pasta Recipe

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4.9 from 91 reviews

Philly Cheesesteak Tortellini Pasta is a delightful fusion of classic Philly cheesesteak flavors with creamy, cheesy tortellini. This comforting and hearty dish combines tender ground beef or shaved steak, sautéed bell peppers and onions, and a luscious mushroom cream sauce all tossed with cheese-filled tortellini. It’s a quick and versatile skillet meal perfect for weeknights, potlucks, or festive gatherings, guaranteed to satisfy with its rich, savory, and cheesy goodness.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pasta and Meat

• 12 oz cheese tortellini
• 1 lb ground beef or shaved steak
• 1 tablespoon olive oil

Vegetables and Aromatics

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

Sauce

• 1 can (10.5 oz) cream of mushroom soup
• 1 cup beef broth
• ½ cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ 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. Once cooked, drain the tortellini 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 no longer pink. Remove the cooked meat from the skillet and set aside, leaving any rendered fat in the pan.
3. Sauté Vegetables and Aromatics: In the same skillet, add the diced green bell pepper, onion, and minced garlic. Sauté over medium heat until the vegetables are softened and the onions are translucent, about 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 to the sautéed vegetables. Mix well and simmer the sauce for 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
5. Combine Meat and Sauce: Return the browned meat to the skillet and stir thoroughly to combine it with the creamy sauce, ensuring the meat is evenly coated.
6. Add Tortellini and Toss: Gently fold the cooked tortellini into the skillet with the meat and sauce. Toss carefully to coat the pasta evenly without breaking the delicate tortellini.
7. Melt the Cheese: Sprinkle the shredded provolone or mozzarella cheese evenly over the top of the tortellini mixture. Cover the skillet with a lid and cook on low heat until the cheese has melted completely, about 3-5 minutes. Serve hot.

Notes

• You can substitute ground turkey for a lighter version or use plant-based meat alternatives for a vegetarian-friendly option.
• Try whole wheat tortellini to increase dietary fiber.
• Add sliced mushrooms for an earthier flavor and extra texture.
• To add some heat, incorporate sliced jalapeños, a drizzle of hot sauce, or crushed red pepper flakes.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat gently with a splash of water or broth to restore creaminess; avoid freezing as the texture may suffer.
• If the sauce becomes too thick during cooking, thin it with additional beef broth or heavy cream to your preferred consistency.
• Cook the tortellini only until al dente to avoid mushiness when combining with the sauce.

Keywords: Philly Cheesesteak, Tortellini, Pasta, Skillet Dinner, Comfort Food, Creamy Sauce, Beef Pasta, Easy Weeknight Meal