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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/philly-cheesesteak-tortellini-pasta-recipe/