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
Scale
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
