Philly Cheesesteak Tortellini Pasta Recipe
Introduction
This Philly Cheesesteak Tortellini Pasta is a comforting and hearty dish that combines the rich flavors of a classic cheesesteak with tender cheese tortellini. It’s a quick and delicious meal perfect for weeknights when you want something satisfying without the fuss.
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 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 cooked through, 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 3-4 minutes.
- Step 4: Stir in the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper. Let the sauce simmer gently for 5 minutes to combine the flavors.
- Step 5: Return the cooked beef to the skillet and stir well to mix with the sauce.
- Step 6: Add the cooked tortellini to the skillet and gently toss to coat the pasta evenly in the sauce.
- Step 7: Sprinkle the shredded provolone or mozzarella cheese over the top. Cover the skillet and cook for 2-3 minutes, or until the cheese has melted. Serve hot.
Tips & Variations
- For extra authenticity, try using shaved ribeye steak instead of ground beef.
- Add sliced mushrooms or hot peppers for additional texture and flavor.
- Use low-sodium beef broth to control the saltiness of the sauce.
- Substitute half-and-half for heavy cream if you prefer a lighter sauce.
Storage
Store 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, adding a splash of broth or cream if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works well. Just cook according to the package instructions before adding it to the sauce.
What can I substitute for cream of mushroom soup?
If you don’t have cream of mushroom soup, you can make a quick homemade sauce by combining sautéed mushrooms, cream, and a bit of flour to thicken.
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Philly Cheesesteak Tortellini Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Philly Cheesesteak Tortellini Pasta is a creamy, comforting one-pan dish that combines the savory flavors of ground beef, sautéed bell peppers and onions, and cheesy tortellini in a luscious mushroom cream sauce. This easy-to-make recipe offers a delicious twist on the classic Philly cheesesteak sandwich by turning it into a hearty pasta meal perfect for busy weeknights or casual dinners.
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 the tortellini: Prepare the cheese tortellini according to the package instructions. Once cooked, drain the pasta and set it aside to be added later in the recipe.
- Brown the meat: Heat olive oil in a skillet over medium heat. Add the ground beef or shaved steak and cook until browned and fully cooked through, then remove the meat from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the diced green bell pepper, onion, and minced garlic. Cook over medium heat, stirring occasionally, until the vegetables have softened and become fragrant.
- Make the sauce: Stir in the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper with the sautéed vegetables. Bring the mixture to a simmer and cook for about 5 minutes to meld the flavors and thicken slightly.
- Combine meat with sauce: Return the browned ground beef or steak to the skillet and stir well to incorporate into the creamy sauce.
- Add tortellini and toss: Gently fold the cooked tortellini into the skillet with the meat and sauce, ensuring the pasta is evenly coated with the creamy mixture.
- Finish with cheese: Sprinkle the shredded provolone or mozzarella cheese over the top of the skillet. Cover the pan with a lid and cook over low heat until the cheese melts and becomes gooey. Serve hot and enjoy.
Notes
- You can substitute shaved steak with ground beef for convenience and similar flavor.
- Shredded provolone gives a more authentic Philly cheesesteak flavor, but mozzarella works well as a mild substitute.
- For a lighter version, use half-and-half instead of heavy cream or reduce the amount of cheese.
- Adding mushrooms or hot peppers can boost the flavor if you like extra texture or spice.
- Make sure to cover the pan when melting the cheese to trap heat and melt evenly without burning.
- Leftovers store well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak tortellini, creamy pasta, easy dinner recipe, ground beef pasta, mushroom soup pasta, one-pan meal, comfort food
