Philly Cheesesteak Tortellini Pasta Recipe
Introduction
This Philly Cheesesteak Tortellini Pasta is a comforting fusion dish that combines the rich flavors of a classic Philly cheesesteak with tender cheese-filled tortellini. Creamy, savory, and easy to prepare, it’s perfect for a satisfying weeknight meal.
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 the 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, then 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 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 to combine with the sauce and vegetables.
- Step 6: Add the cooked tortellini to the skillet and gently toss to coat it evenly in 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 to 5 minutes. Serve hot.
Tips & Variations
- Use shaved ribeye steak instead of ground beef for a more authentic Philly cheesesteak texture.
- Swap out the cream of mushroom soup for cream of chicken or celery soup if you prefer a different flavor base.
- Add sliced mushrooms or jalapeños for extra flavor and a bit of heat.
- For a lighter version, use half-and-half instead of heavy cream.
Storage
Store any 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, stirring occasionally to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and beef mixture ahead of time, then cook the tortellini fresh before combining. This helps maintain the best texture for the pasta.
What type of cheese works best for this dish?
Provolone is traditional for Philly cheesesteak flavors, but mozzarella melts beautifully and offers a mild taste. You can also try a mix of both for extra cheesiness.
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Philly Cheesesteak Tortellini Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Philly Cheesesteak Tortellini Pasta is a comforting and hearty dish combining the classic flavors of a Philly cheesesteak with cheesy tortellini pasta. Ground beef or shaved steak is cooked with bell peppers, onions, and garlic, then simmered in a creamy, savory mushroom sauce before being tossed with tender cheese tortellini and topped with melted provolone or mozzarella cheese. This quick and easy skillet meal is perfect for a satisfying dinner with rich, cheesy goodness in every bite.
Ingredients
Pasta
- 12 oz cheese tortellini
Meat and Vegetables
- 1 lb ground beef or shaved steak
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
Sauce
- 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
Cheese
- 1 cup shredded provolone or mozzarella cheese
Instructions
- Cook Tortellini: Prepare the cheese tortellini according to the package instructions. Once cooked, drain well and set aside to keep warm.
- Brown the Meat: Heat the 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 the diced green bell pepper, diced onion, and minced garlic. Cook over medium heat until the vegetables are softened and fragrant, about 5 minutes.
- Prepare Sauce: Stir in the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper into the skillet with the vegetables. Bring the mixture to a gentle simmer and cook for about 5 minutes to let the flavors meld.
- Combine Meat and Sauce: Return the cooked beef or shaved steak to the skillet. Stir well to combine all ingredients evenly in the creamy sauce.
- Add Tortellini: Gently fold the cooked tortellini into the skillet, coating the pasta thoroughly with the savory sauce and meat mixture.
- Melt Cheese: Sprinkle the shredded provolone or mozzarella cheese evenly over the top of the skillet. Cover the skillet with a lid and reduce heat to low. Cook just until the cheese has melted, about 3-5 minutes.
- Serve: Serve the Philly Cheesesteak Tortellini Pasta hot, garnished if desired, for a comforting and cheesy meal.
Notes
- You can substitute ground beef with thinly sliced ribeye for a more authentic Philly cheesesteak flavor.
- Use low-fat cream of mushroom soup and reduce heavy cream for a lighter version.
- Add sliced mushrooms to the sauté for extra umami.
- For spicier flavor, add crushed red pepper flakes during the sauce preparation step.
- Leftovers reheat well in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak pasta, tortellini recipe, creamy beef pasta, one skillet dinner, comfort food pasta, easy dinner recipes
