Philly Cheesesteak Tortellini Pasta Recipe
Introduction
This Philly Cheesesteak Tortellini Pasta is a comforting twist on the classic sandwich, combining tender tortellini with savory beef, peppers, and a creamy cheese sauce. It’s a quick and satisfying meal that brings all the favorite flavors into one hearty dish.
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
- Step 1: Cook tortellini according to package instructions. Drain and set aside.
- Step 2: Heat olive oil in a skillet over medium heat. Brown the ground beef or shaved steak until fully cooked. Remove from the skillet and set aside.
- Step 3: In the same skillet, sauté the diced green bell pepper, onion, and minced garlic until softened, about 4-5 minutes.
- Step 4: Stir in the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper. Let the sauce simmer gently for 5 minutes to blend flavors.
- Step 5: Return the cooked beef to the skillet and mix it well with the sauce and vegetables.
- Step 6: Add the cooked tortellini to the skillet and toss gently to coat everything evenly with the sauce.
- Step 7: Sprinkle the shredded provolone or mozzarella cheese over the top. Cover the skillet and cook until the cheese is melted, about 3-4 minutes. Serve hot.
Tips & Variations
- For extra flavor, try adding sliced mushrooms or a dash of crushed red pepper flakes for some heat.
- Substitute ground turkey or chicken for beef for a lighter version.
- Use fresh tortellini if available for a tender texture, but frozen or dried works just as well.
- For a cheesier dish, mix in some cream cheese into the sauce before adding the meat back in.
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, 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 pre-cooked steak instead of ground beef?
Yes, shaved or thinly sliced pre-cooked steak works well and can be added to the sauce in step 5. Just warm it through without overcooking.
Is this recipe suitable for freezing?
It can be frozen, but the cream-based sauce may change texture slightly upon thawing. Freeze in an airtight container for up to 2 months and thaw overnight in the refrigerator before reheating.
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Philly Cheesesteak Tortellini Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Philly Cheesesteak Tortellini Pasta combines classic flavors of a Philly cheesesteak with tender cheese tortellini in a creamy, flavorful sauce. Ground beef or shaved steak is sautéed with bell peppers, onions, and garlic, then simmered in a rich mushroom cream sauce and mixed with cheesy tortellini for a comforting, hearty meal perfect for weeknight dinners.
Ingredients
Protein & Pasta
- 12 oz cheese tortellini
- 1 lb ground beef or shaved steak
Vegetables & Aromatics
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
Liquids & Sauces
- 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
Seasonings & Cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded provolone or mozzarella cheese
Instructions
- Cook Tortellini: Boil the cheese tortellini according to the package instructions until al dente. Drain thoroughly 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 nicely browned and fully cooked. Remove the meat from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced green bell pepper, onion, and minced garlic. Sauté until vegetables are softened and fragrant, about 4-5 minutes.
- Prepare Sauce: Stir in the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix well and let the sauce simmer gently for 5 minutes to combine flavors and thicken slightly.
- Combine Meat and Sauce: Return the browned beef or steak to the skillet and stir thoroughly to incorporate it into the creamy sauce.
- Add Tortellini: Gently fold the cooked tortellini into the skillet, tossing carefully to coat all the pasta evenly with the sauce and meat mixture.
- Melt Cheese: Sprinkle the shredded provolone or mozzarella cheese evenly over the top of the pasta mixture. Cover the skillet with a lid and cook on low heat until the cheese is fully melted and bubbly, about 3-5 minutes. Serve hot and enjoy.
Notes
- You can substitute ground beef with shaved ribeye or sirloin for a more authentic Philly cheesesteak flavor.
- Use provolone cheese for a traditional taste or mozzarella for a milder, creamier melt.
- If you prefer a spicier dish, add crushed red pepper flakes while sautéing the vegetables.
- The cream of mushroom soup can be replaced with cream of celery or cream of chicken soup for a slight flavor variation.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak tortellini, creamy cheesesteak pasta, ground beef pasta, easy dinner recipe, cheesy tortellini skillet
