Description
This Philly Cheesesteak Tortellini Pasta combines classic Italian flavors with the iconic Philly cheesesteak sandwich elements. Featuring tender cheese tortellini tossed in a creamy mushroom and beef sauce with sautéed peppers and onions, this comforting pasta dish is topped with melted provolone or mozzarella cheese for a satisfying and hearty meal perfect for any night of the week.
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
Sauces and Seasonings
- 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 until al dente. Drain well and set aside to be combined later with the sauce.
- Brown the meat: Heat the olive oil in a skillet over medium heat. Add the ground beef or shaved steak and cook, stirring occasionally, until browned and fully cooked through. 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 until the vegetables are softened and fragrant, about 4-5 minutes.
- Prepare the sauce: Stir in the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper into the skillet with the sautéed vegetables. Bring the mixture to a gentle simmer and cook for about 5 minutes to let the flavors meld and the sauce thicken slightly.
- Combine beef with sauce: Return the cooked ground beef or shaved steak to the skillet. Stir well to incorporate the meat evenly into the creamy mushroom sauce.
- Toss tortellini in sauce: Add the cooked tortellini to the skillet and gently fold them into the sauce until well coated, making sure the tortellini are heated through.
- Finish with cheese: Sprinkle the shredded provolone or mozzarella cheese evenly over the top of the pasta mixture. Cover the skillet with a lid and cook over low heat for a few minutes until the cheese has melted completely. Serve hot and enjoy this creamy, cheesy Philly cheesesteak-inspired pasta dish.
Notes
- You can substitute ground beef with shaved steak for a more authentic Philly cheesesteak flavor.
- Use provolone cheese to enhance the classic Philly cheesesteak taste, or mozzarella for a milder cheese option.
- For a lighter version, substitute heavy cream with half-and-half or omit it and add extra beef broth.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- Adding a pinch of crushed red pepper flakes can introduce a nice subtle heat to the dish if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak pasta, cheesesteak tortellini, creamy pasta recipe, ground beef pasta, comfort food, quick dinner, creamy mushroom sauce, provolone pasta
