Philly Cheesesteak Tortellini Pasta Recipe
Introduction
This Philly Cheesesteak Tortellini Pasta combines the savory flavors of classic Philly cheesesteak with tender cheese tortellini for a comforting, easy-to-make dinner. Rich, creamy, and packed with seasoned beef and peppers, it’s a delicious twist on two favorites in one 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 the tortellini according to package instructions. Drain well and set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Add the ground beef or shaved steak and cook until browned. Remove from 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. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Step 5: Return the cooked beef to the skillet and mix well with the sauce.
- Step 6: Add the cooked tortellini and gently toss to coat everything evenly in the creamy sauce.
- Step 7: Sprinkle the shredded provolone or mozzarella cheese over the top, cover, and cook on low heat until the cheese melts, about 3-4 minutes. Serve hot.
Tips & Variations
- For more authentic flavor, use shaved ribeye steak instead of ground beef.
- Add sliced mushrooms along with the bell pepper and onion for extra earthiness.
- Use pepper jack cheese instead of provolone for a slight kick.
- Try substituting half-and-half for heavy cream to lighten the sauce a bit.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of beef broth or cream to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works perfectly. Just cook according to package instructions before adding to the sauce.
Is this recipe suitable for a quick weeknight dinner?
Absolutely. With simple ingredients and straightforward steps, it comes together quickly and makes for a satisfying weeknight meal.
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Philly Cheesesteak Tortellini Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Philly Cheesesteak Tortellini Pasta is a comforting fusion dish combining tender cheese tortellini with savory ground beef, sautéed bell peppers, onions, and a creamy mushroom sauce. Topped with melted provolone cheese, this easy skillet meal captures the rich flavors of a classic Philly cheesesteak in a hearty pasta dish.
Ingredients
Protein and Pasta
- 12 oz cheese tortellini
- 1 lb ground beef or shaved steak
Vegetables
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
Sauce and Seasonings
- 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
Topping
- 1 cup shredded provolone or mozzarella cheese
Instructions
- Cook Tortellini: Prepare the cheese tortellini according to the package instructions until al dente. Drain well and set aside to keep warm.
- Brown the Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef or shaved steak and cook until browned and fully cooked through. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add diced green bell pepper, onion, and minced garlic. Cook until the vegetables soften and become fragrant, about 4-5 minutes.
- Make the Sauce: 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 gentle simmer and cook for 5 minutes to meld the flavors and thicken slightly.
- Combine Beef and Sauce: Return the browned beef to the skillet and stir to combine evenly with the sauce and vegetables.
- Add Tortellini: Add the cooked tortellini to the skillet and gently toss everything together ensuring the pasta is fully coated with the creamy sauce mixture.
- Melt Cheese: Sprinkle the shredded provolone or mozzarella cheese evenly over the pasta. Cover the skillet and cook for a few minutes over low heat until the cheese is melted and bubbly.
- Serve: Serve the Philly Cheesesteak Tortellini hot, straight from the skillet for a satisfying and delicious meal.
Notes
- You can substitute ground beef with shaved ribeye steak for a more authentic Philly cheesesteak flavor.
- If you prefer, use mozzarella cheese for a milder cheese topping or provolone for a sharper taste.
- For a slightly healthier version, use low-fat cream of mushroom soup and reduce heavy cream quantity.
- Be sure not to overcook the tortellini to maintain a pleasant texture.
- This dish pairs well with a fresh green salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak tortellini, creamy pasta, ground beef pasta, cheesy tortellini recipe, easy dinner, comfort food
