Dinner

Philly Cheesesteak Tortellini Pasta Recipe

ByAndria Russo January 22, 2026January 22, 2026

Introduction

This Philly Cheesesteak Tortellini Pasta is a comforting twist on the classic sandwich, combining tender tortellini with savory beef and a creamy, cheesy sauce. It’s a quick and satisfying meal that brings all the flavors of a Philly cheesesteak into one delicious pasta dish.

A close-up view of a bowl filled with tortellini pasta that has a light yellow color and a soft texture, mixed evenly with small pieces of browned ground beef. The tortellini and beef are coated in a creamy white sauce with a smooth but slightly thick consistency. Small green herb pieces, likely parsley, are sprinkled on top, adding contrast and freshness. There are also visible specks of ground black pepper scattered throughout. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 tortellini according to package instructions. Drain and set aside.
Step 2: Heat 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 4-5 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 for 5 minutes, stirring occasionally.
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 evenly over the top. Cover the skillet and cook for 2-3 minutes until the cheese melts. Serve hot.

Tips & Variations

For extra flavor, try adding sliced mushrooms or substituting cream of mushroom soup with cream of onion soup.
You can use diced steak instead of ground beef for a more authentic Philly cheesesteak texture.
If you prefer a spicier kick, add a pinch of red pepper flakes or hot sauce to the sauce.
To lighten the dish, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce creamy and smooth.

How to Serve

A white bowl filled with tortellini pasta layered with small pieces of browned ground meat scattered throughout. The tortellini are a pale yellow color and have a smooth, soft texture. On top of the pasta and meat is a creamy white sauce that partially covers the layers underneath. The dish is sprinkled with chopped green herbs and freshly ground black pepper, adding specks of green and dark brown on the light surface. The bowl is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works perfectly. Just follow the package cooking instructions and be sure to drain it well before adding to the sauce.

Is it possible to make this recipe vegetarian?

Absolutely! Substitute the beef with sautéed mushrooms, eggplant, or plant-based meat alternatives for a delicious vegetarian version.

Andria Russo