Philly 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
Scale
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
