This Philly Cheesesteak Tortellini Pasta is a dream come true for anyone who loves classic Philly flavors and cheesy pasta comfort. Imagine a bubbling skillet brimming with tender cheese-stuffed tortellini, seasoned ground beef, peppers, onions, and a creamy, melty provolone-cheddar sauce, all coming together in just about 30 minutes. It’s so simple, incredibly hearty, and every bite is loaded with the essence of your favorite cheesesteak sandwich—without ever picking up a hoagie roll!
Ingredients You’ll Need
Sometimes the best dishes come from the simplest ingredients, and that’s absolutely true here. Each component in this Philly Cheesesteak Tortellini Pasta plays an important role, working together to create layers of flavor and texture you’ll crave again and again.
- Olive oil: Adds richness and helps brown the ground beef for extra depth of flavor.
- Ground beef: The soul of any cheesesteak-inspired recipe. Go for lean if you prefer, but a little fat equals more flavor.
- Yellow onion: Diced onion brings gentle sweetness and that signature cheesesteak aroma.
- Green bell pepper: Classic color, crunch, and a subtle earthiness that just feels right in this dish.
- Garlic: A couple of minced cloves provide a subtle boost, rounding out the savory base.
- Refrigerated cheese tortellini: Shortcut pasta that gives this dish its satisfying, cheesy heart while soaking up every bit of saucy goodness.
- Beef broth: Adds rich, meaty undertones and turns the sauce silky as it simmers.
- Salt and black pepper: The simplest seasonings are sometimes the most important—don’t skimp!
- Shredded provolone cheese (or mozzarella): Provolone is classic, but mozzarella is a great swap for a gooey finish.
- Shredded cheddar cheese: Adds sharpness and beautiful color contrast in every creamy bite.
- Chopped parsley (optional): This garnish brings a pop of freshness and makes the whole dish look irresistible.
How to Make Philly Cheesesteak Tortellini Pasta
Step 1: Brown the Beef
Start by heating the olive oil in a large skillet over medium heat. Add the ground beef and let it sizzle, breaking it up with your spoon or spatula. You want those tasty golden bits—they pack so much flavor—so don’t rush! Once the beef is fully browned, drain any excess fat to keep the sauce nice and smooth.
Step 2: Sauté the Veggies
Time to channel your inner cheesesteak vendor! Toss in the diced onion, green bell pepper, and garlic with the beef. Sauté everything for about 4–5 minutes, stirring occasionally, until your kitchen smells amazing and the veggies are just tender. This is where the Philly Cheesesteak Tortellini Pasta starts to take on that beloved sandwich flavor.
Step 3: Add Broth and Tortellini
Pour in the beef broth, then sprinkle in the salt and pepper. Add your cheese tortellini to the mix, making sure they’re nestled in among all those savory flavors. Bring it all to a gentle simmer, cover, and cook for 5–6 minutes. This quick step lets the tortellini soak up all that beefy goodness while softening to the perfect bite.
Step 4: Make It Cheesy!
Lower the heat and stir in both the provolone (or mozzarella) and cheddar cheese. As you mix, watch everything transform into a bubbling, creamy, gooey skillet masterpiece. Let the cheese melt completely, then remove from heat and let your Philly Cheesesteak Tortellini Pasta sit for a few minutes. This helps the sauce thicken just enough to cling to every bit of pasta.
Step 5: Garnish and Serve
Sprinkle everything with chopped parsley for a burst of fresh color (if you like) and grab your favorite serving spoon. This skillet is destined to be devoured, so serve it up while it’s still steamy and insanely melty!
How to Serve Philly Cheesesteak Tortellini Pasta
Garnishes
While this dish easily shines on its own, a handful of fresh parsley sprinkled on top is a fantastic touch. You can also amp up the cheesiness with a little extra shredded provolone melted under the broiler for a few minutes—think golden, bubbly, and absolutely irresistible.
Side Dishes
Since Philly Cheesesteak Tortellini Pasta is so satisfyingly hearty, simple sides are all you need. A super crisp green salad with a tangy vinaigrette keeps things fresh, while garlic bread or a crusty baguette is perfect for scooping up any cheesy remnants from your plate.
Creative Ways to Present
If you’re entertaining or just want to impress, swoop the pasta into shallow bowls and top with an extra shake of cheese and a fan of sautéed bell pepper strips. For family-style nights, set the whole skillet on the table and let everyone help themselves—don’t be surprised when seconds (and thirds) are requested!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, they’ll keep beautifully! Let the Philly Cheesesteak Tortellini Pasta cool, then transfer to an airtight container. Store in the refrigerator for up to 3 days, and rest easy knowing you have a savory shortcut meal ready to enjoy.
Freezing
You can freeze this pasta, but it’s best to do so before adding the cheese sauce. If you want to freeze leftovers, spread them in a single layer in a freezer-safe dish and cover tightly. For maximum freshness, enjoy within 1 month. The tortellini texture may change slightly, but the flavors will still be fantastic.
Reheating
Reheat Philly Cheesesteak Tortellini Pasta gently on the stovetop over low heat, adding a splash of beef broth or milk to loosen the sauce as needed. You can also microwave in short bursts, stirring in between until everything is heated through and creamy again.
FAQs
Can I use steak instead of ground beef?
Absolutely! For an even more authentic twist, thinly slice a steak (like ribeye or sirloin), sear it quickly, and use in place of the ground beef. Just be careful not to overcook—the steak should stay tender!
Can I use frozen or dried tortellini?
Refrigerated cheese tortellini is fastest, but you can use frozen or even dried; just adjust the cooking time and add a bit more broth as needed so the pasta can cook through and absorb flavor.
Is there a way to make this vegetarian?
Definitely! Swap the ground beef for your favorite plant-based ground, and use vegetable broth instead of beef. You’ll still get all those Philly Cheesesteak Tortellini Pasta flavors in one pan.
How can I make it spicier?
If you’re craving a little heat, add a diced jalapeño when you sauté the onions and peppers, or sprinkle some crushed red pepper flakes over the finished dish for a gentle kick.
Can I prep this Philly Cheesesteak Tortellini Pasta ahead?
Yes! You can chop all your veggies and shred the cheese in advance. If you need to cook it ahead, stop just before adding the cheese sauce, then finish it the day you want to serve for maximum creaminess.
Final Thoughts
If you’re looking for a dinner that brings together the best of both worlds—comforting pasta and classic cheesesteak flavors—this Philly Cheesesteak Tortellini Pasta truly delivers. It’s easy, fun, and guaranteed to be a huge hit at your dinner table. Give it a try, and get ready to add a new favorite to your weekly rotation!
Print
Philly Cheesesteak Tortellini Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Philly Cheesesteak Tortellini Pasta combines the flavors of a classic Philly cheesesteak with cheesy tortellini pasta for a delicious and comforting one-pan meal. Perfect for busy weeknights or whenever you’re craving a hearty and satisfying dish.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded provolone cheese (or mozzarella)
- 1/2 cup shredded cheddar cheese
- Chopped parsley for garnish (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed. Add diced onion, bell pepper, and garlic, and sauté for 4–5 minutes until vegetables are softened.
- Stir in beef broth, salt, and pepper. Add tortellini and bring the mixture to a simmer. Cover and cook for 5–6 minutes, or until tortellini is tender and heated through.
- Reduce heat to low and stir in provolone and cheddar cheeses until melted and creamy. Remove from heat and let rest for 2–3 minutes to thicken slightly. Garnish with chopped parsley if desired and serve warm.
Notes
- For extra cheesiness, top with additional provolone and broil for 2–3 minutes.
- You can substitute ground beef with thinly sliced steak for a more traditional Philly flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
