Philly Cheesesteak Tortellini Pasta Recipe
Introduction
Philly Cheesesteak Tortellini Pasta brings together the best of two favorites: the savory flavors of a classic Philly cheesesteak and the comforting bite of cheese-filled tortellini. This creamy, cheesy dish is perfect for a satisfying weeknight dinner that’s quick and delicious.
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 the 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 they are softened and fragrant.
- Step 4: 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 simmer and cook for 5 minutes to thicken slightly.
- Step 5: Return the cooked beef to the skillet and mix well to combine with the sauce.
- Step 6: Add the cooked tortellini to the skillet and gently toss to coat the pasta evenly with the sauce.
- Step 7: Sprinkle the shredded provolone or mozzarella cheese over the top. Cover the skillet and cook for a few minutes until the cheese is melted and bubbly. Serve hot.
Tips & Variations
- Use shaved ribeye steak instead of ground beef for a more authentic Philly cheesesteak flavor.
- Swap the cream of mushroom soup with cream of chicken soup for a slightly different taste.
- Add sliced mushrooms with the bell peppers and onions for extra texture and flavor.
- For a bit of spice, sprinkle in some crushed red pepper flakes while simmering the sauce.
- Freshly shredded cheese melts better than pre-shredded, giving a creamier finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of beef broth or cream if needed to loosen the sauce before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of tortellini?
Yes, you can substitute tortellini with other small pasta shapes like penne, rotini, or farfalle. Keep in mind the texture and filling feel will differ slightly.
Is it possible to make this recipe vegetarian?
Absolutely! Replace the beef with sautéed mushrooms or a plant-based meat alternative, and use vegetable broth instead of beef broth to keep the rich flavor.
PrintPhilly Cheesesteak Tortellini Pasta Recipe
This Philly Cheesesteak Tortellini Pasta is a rich and comforting one-pan meal combining the cheesy goodness of tortellini with savory ground beef, sautéed peppers, and onions in a creamy mushroom sauce. It’s a delicious twist on the classic Philly cheesesteak, perfect for a hearty weeknight dinner that comes together quickly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta
- 12 oz cheese tortellini
Protein
- 1 lb ground beef or shaved steak
Vegetables
- 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
- 1 cup shredded provolone or mozzarella cheese
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain the tortellini and set it aside for later use.
- Brown the beef or steak: 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, breaking up the meat with a spoon if using ground beef. Once done, remove the meat from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the diced green bell pepper, diced onion, and minced garlic. Sauté over medium heat until the vegetables are softened and 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. Mix well and bring the mixture to a simmer. Let it simmer gently for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Combine meat and sauce: Return the cooked beef or steak to the skillet and stir it into the sauce to combine evenly.
- Add tortellini: Gently fold the cooked tortellini into the skillet, coating the pasta well with the cheesy mushroom sauce and meat mixture.
- Melt the cheese: Sprinkle the shredded provolone or mozzarella cheese evenly over the top of the skillet mixture. Cover the skillet with a lid and cook over low heat until the cheese has melted completely, about 3-5 minutes. Serve hot and enjoy your Philly Cheesesteak Tortellini Pasta.
Notes
- You can substitute the ground beef with shaved ribeye steak for a more authentic Philly cheesesteak flavor.
- To make it spicier, add sliced jalapeños or a pinch of crushed red pepper flakes.
- Use provolone cheese for a classic cheesesteak taste or mozzarella for a milder flavor.
- If cream of mushroom soup is not available, a homemade mushroom cream sauce can be used as a substitute.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: Philly Cheesesteak, Tortellini pasta, Creamy pasta, Ground beef pasta, One-pan dinner, Comfort food, Easy dinner recipe
