Philly Cheesesteak Tortellini Pasta Recipe
Philly Cheesesteak Tortellini Pasta is a creamy, hearty dish combining tender cheese-filled tortellini with savory ground beef or shaved steak, caramelized onions, and colorful diced bell peppers. Enveloped in a rich, cheesy mushroom sauce and finished with melted provolone or mozzarella, this skillet meal offers the comforting flavors of a classic Philly cheesesteak with the indulgence of pasta. Perfect for quick weeknight dinners or festive gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Protein and Pasta
- 12 oz cheese tortellini
- 1 lb ground beef or shaved steak
Vegetables and Aromatics
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
Liquids and Sauces
- 1 tablespoon olive oil
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
Seasonings and Cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 cup shredded provolone or mozzarella cheese
Instructions
- Cook Tortellini: Prepare the cheese tortellini according to 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, stirring occasionally, until browned and cooked through. Remove the meat from the skillet and set aside, leaving the drippings in the pan.
- Sauté Vegetables: In the same skillet, add the diced green bell pepper, onion, and minced garlic. Cook over medium heat until the vegetables soften and onions become translucent, 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 sauce to a gentle simmer. Let it cook for 5 minutes to blend the flavors and thicken slightly.
- Combine Meat and Sauce: Return the browned beef to the skillet and stir to combine evenly with the sauce and vegetables.
- Add Tortellini: Gently fold the cooked tortellini into the skillet, tossing carefully to coat the pasta thoroughly in the creamy sauce without breaking the tortellini.
- Melt the Cheese: Sprinkle the shredded provolone or mozzarella cheese evenly over the top. Cover the skillet with a lid and let it cook for a few minutes until the cheese melts and becomes gooey.
- Serve Hot: Remove the skillet from heat and serve immediately, optionally garnished with freshly chopped parsley or red pepper flakes for extra color and flavor.
Notes
- You can substitute ground turkey or plant-based meat to create a lighter or vegetarian version.
- Add extra veggies like sliced mushrooms or spinach for added texture and nutrition.
- To add heat, include sliced jalapeños, hot sauce, or crushed red pepper flakes.
- Pair this dish with garlic bread, roasted vegetables, or a fresh side salad for a balanced meal.
- Store leftovers in an airtight container refrigerated for up to 3-4 days. Reheat gently with a splash of broth or water to restore creaminess.
- Freezing is not recommended as the creamy sauce and tortellini may lose their texture.
Keywords: Philly Cheesesteak Pasta, cheesesteak tortellini, creamy tortellini recipe, quick dinner skillet, cheesy pasta skillet, ground beef pasta, comfort food pasta
