Take everything you love about a classic Philly cheesesteak and give it a delicious twist with tender, cheesy tortellini pasta. This dish is a hearty, comforting one-pan meal loaded with beef, melty cheese, and sautéed peppers and onions. It’s perfect for weeknight dinners or cozy weekends at home.
Why You’ll Love This Recipe?
- All the Philly Cheesesteak Flavors: Juicy beef, caramelized veggies, and gooey cheese in every bite.
- Quick and Easy: A one-pan recipe that’s ready in just 30 minutes.
- Family-Friendly: A guaranteed hit with kids and adults alike.
Ingredients
- Ground beef or thinly sliced steak
- Olive oil
- Green bell pepper (sliced)
- Onion (sliced)
- Garlic (minced)
- Cheese tortellini (fresh or frozen)
- Beef broth
- Cream cheese
- Provolone cheese (sliced)
- Salt and pepper
You’ll find the full ingredient list and measurements below in the recipe card.
Directions
Step 1: Sauté the Vegetables
Heat a drizzle of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions, cooking until softened and slightly caramelized, about 5 minutes. Remove from the pan and set aside.
Step 2: Cook the Beef
In the same skillet, brown the ground beef or steak slices. Season with salt and pepper, and cook until fully browned. Drain any excess grease.
Step 3: Add the Tortellini
Return the sautéed peppers and onions to the skillet. Add the cheese tortellini, 2 cups of beef broth, and 4 ounces of cream cheese. Stir well to combine.
Step 4: Simmer to Perfection
Cover the skillet and simmer over medium heat for 7–10 minutes, or until the tortellini is tender and the sauce is thickened. Stir occasionally to prevent sticking.
Step 5: Add the Cheese
Top the mixture with slices of provolone cheese. Cover the skillet and cook for an additional 2–3 minutes, or until the cheese is melted and bubbly.
Expert Tips and Tricks
- For Extra Flavor: Add a splash of Worcestershire sauce to the beef while cooking.
- Cheese Options: Swap provolone for mozzarella, cheddar, or your favorite melty cheese.
- Veggie Variations: Add mushrooms or swap the green pepper for red or yellow peppers for a sweeter flavor.
Recipe Variations
- Chicken Philly Tortellini: Use thinly sliced chicken breast instead of beef for a lighter option.
- Spicy Twist: Add sliced jalapeños or a sprinkle of crushed red pepper flakes for some heat.
- Low-Carb Option: Replace tortellini with cauliflower florets for a keto-friendly version.
Serving Suggestions
This Philly cheesesteak tortellini pairs well with:
- A crisp side salad with a light vinaigrette.
- Garlic bread or a crusty baguette to soak up the creamy sauce.
- A simple side of steamed broccoli or green beans.
FAQs
1. Can I use frozen tortellini?
Yes! Frozen tortellini works perfectly in this recipe. Just add a couple of extra minutes to the cooking time.
2. Can I make this dish ahead of time?
While it’s best served fresh, you can make it ahead and reheat it gently on the stovetop with a splash of broth to loosen the sauce.
3. Can I use a different type of pasta?
Absolutely! Penne, rigatoni, or any short pasta will work, but you may need to adjust the cooking time.
4. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
Conclusion
This Philly cheesesteak tortellini pasta combines the best of two comfort foods into one dish. Creamy, cheesy, and packed with flavor, it’s a meal your whole family will crave. Give it a try tonight, and enjoy a little bit of Philly-inspired magic at your dinner table!
Print
Philly Cheesesteak Tortellini Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Tortellini Pasta is a creamy, cheesy dish inspired by the flavors of the classic sandwich. With tender tortellini, sautéed beef, peppers, onions, and a rich, velvety cheese sauce, this recipe combines comfort food and quick weeknight dinners into one delicious bowl.
Ingredients
- 1 lb ground beef or thinly sliced steak (ribeye or sirloin recommended)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 package (20 oz) refrigerated cheese tortellini
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- Optional: chopped parsley for garnish
Instructions
- Cook the Tortellini:
- Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and set aside.
- Sauté the Vegetables:
- In a large skillet, heat olive oil over medium heat. Add the onion, green bell pepper, and red bell pepper. Sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute, until fragrant. Remove from the skillet and set aside.
- Cook the Beef:
- In the same skillet, add the ground beef or sliced steak. Cook until browned and fully cooked, breaking up the meat if using ground beef. Drain any excess grease. Season with salt, pepper, and Italian seasoning.
- Make the Sauce:
- Reduce the heat to low and return the sautéed vegetables to the skillet with the beef. Stir in the beef broth and heavy cream. Bring the mixture to a simmer. Gradually stir in the provolone and mozzarella cheese until melted and smooth.
- Combine:
- Add the cooked tortellini to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve:
- Garnish with chopped parsley if desired and serve immediately.
Notes
- For an authentic Philly Cheesesteak flavor, use thinly sliced ribeye steak.
- Add sliced mushrooms for extra depth and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth.
Nutrition
- Serving Size: 1 portion
- Calories: 650
- Sugar: 4g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg