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

Scale

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