If you love the classic flavors of a Philly cheesesteak but want to mix it up with a comforting pasta twist, this Philly Cheesesteak Tortellini Pasta is the perfect dish for you! Packed with tender beef, melty cheese, sautéed peppers, onions, and hearty tortellini, this dish is a one-pan wonder that’s sure to be a family favorite.
Ingredients for Philly Cheesesteak Tortellini Pasta
For the Pasta Base:
- Cheese Tortellini (16 ounces, fresh or frozen)
These pillowy pasta bites bring richness and texture to the dish. - Thinly Sliced Beef (1 pound, such as ribeye or sirloin)
The star protein of the dish—tender and flavorful. - Bell Peppers (1 red, 1 green, sliced thinly)
Adds sweetness, color, and that classic cheesesteak vibe. - Yellow Onion (1 large, sliced thinly)
Caramelizes beautifully to add depth and sweetness. - Mushrooms (optional, 1 cup, sliced)
For an earthy addition, if desired. - Minced Garlic (2 cloves)
Enhances the savory flavors in the dish.
For the Sauce:
- Butter (2 tablespoons)
For sautéing and adding richness to the sauce. - All-Purpose Flour (2 tablespoons)
Helps thicken the sauce. - Beef Broth (1 cup)
Adds a savory base to the creamy sauce. - Heavy Cream (1 cup)
Creates a luscious, creamy texture. - Provolone Cheese (6 slices, chopped or shredded)
Melts beautifully into the sauce for that signature cheesesteak flavor. - Mozzarella Cheese (1 cup, shredded)
For extra gooeyness and cheesiness. - Salt and Pepper (to taste)
Season to bring all the flavors together.
How to Make Philly Cheesesteak Tortellini Pasta
Step 1: Cook the Tortellini
- Cook the tortellini according to package instructions. Drain and set aside.
Step 2: Sauté the Vegetables
- In a large skillet or pan, heat 1 tablespoon of butter over medium-high heat.
- Add the sliced onions, bell peppers, and mushrooms (if using). Sauté for 5-7 minutes until the vegetables are softened and slightly caramelized. Remove and set aside.
Step 3: Cook the Beef
- In the same skillet, add the sliced beef. Season with salt and pepper. Cook over high heat for 2-3 minutes per side until browned and just cooked through. Remove and set aside.
Step 4: Make the Cheese Sauce
- Reduce the heat to medium and melt the remaining tablespoon of butter in the skillet. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the beef broth, followed by the heavy cream. Cook for 2-3 minutes until the sauce starts to thicken.
- Add the provolone and mozzarella cheese, stirring until melted and smooth. Season with salt and pepper to taste.
Step 5: Combine Everything
- Return the cooked vegetables, beef, and tortellini to the skillet. Toss everything together to coat in the creamy cheese sauce.
- Cook for another 2-3 minutes, stirring gently, until warmed through.
Step 6: Serve and Enjoy
- Serve hot, garnished with fresh parsley if desired. Pair with garlic bread or a crisp salad for a complete meal.
Equipment Needed
- Large skillet or pan
- Medium pot for cooking tortellini
- Whisk for the sauce
- Cutting board and knife
Frequently Asked Questions
Can I use a different type of pasta?
Yes! If tortellini isn’t available, try rigatoni, penne, or even wide egg noodles for a similar hearty dish.
Can I substitute the beef?
Absolutely. Thinly sliced chicken or turkey works well, or you can go vegetarian by using more mushrooms and vegetables.
Can I make this ahead of time?
This dish is best served fresh, but you can prepare it ahead and reheat gently on the stovetop. Add a splash of cream or broth to loosen the sauce when reheating.
Can I use a different cheese?
While provolone gives the dish its Philly cheesesteak flavor, you can also use white American cheese, gouda, or cheddar for a different twist.
How do I prevent the beef from overcooking?
Cook the beef quickly over high heat and remove it from the pan as soon as it’s browned. It will continue to cook slightly when mixed with the hot sauce and pasta.
Is this dish freezer-friendly?
This dish is best enjoyed fresh, but you can freeze leftovers. Let it cool completely, then freeze in an airtight container for up to 2 months. Reheat gently on the stovetop.
Conclusion
This Philly Cheesesteak Tortellini Pasta is a creamy, cheesy, and utterly satisfying dish that combines two comfort food favorites in one. Whether you’re serving it for dinner, a potluck, or a special gathering, it’s sure to be a hit. I hope you enjoy making (and eating) this recipe as much as I do! Don’t forget to share it on Facebook or save it on Pinterest for your next cozy meal. Bon appétit! 😊
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Philly Cheesesteak Tortellini Pasta
- Total Time: 50 minutes
- Yield: 4
Description
Philly Cheesesteak Tortellini Pasta combines the flavors of a classic Philly cheesesteak with cheesy tortellini for a rich, hearty, and satisfying meal. Packed with tender beef, sautéed vegetables, and a creamy cheese sauce, this dish is a crowd-pleaser.
Ingredients
- 1 lb (450 g) cheese tortellini (fresh or frozen)
- 2 tbsp olive oil or butter
- 1 lb (450 g) thinly sliced beef (ribeye or sirloin)
- 1 small onion (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1/2 cup (120 g) sliced mushrooms (optional)
- 2 cloves garlic (minced)
For the Cheese Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (100 g) shredded provolone cheese (or mozzarella)
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and pepper (to taste)
Instructions
Cook the Tortellini:
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Drain and set aside.
Cook the Beef:
2. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the thinly sliced beef and season with a pinch of salt and pepper. Cook for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.
Sauté the Vegetables:
3. In the same skillet, add the remaining olive oil or butter. Sauté the onion, bell pepper, and mushrooms (if using) until softened, about 5-7 minutes. Add the garlic and cook for an additional minute.
Make the Cheese Sauce:
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in the milk, stirring constantly, until the mixture thickens, about 3-4 minutes.
6. Reduce the heat to low and stir in the provolone and Parmesan cheeses. Season with salt and pepper to taste.
Combine Everything:
7. Add the cooked beef and vegetables back to the skillet. Pour the cheese sauce over the mixture and stir to combine.
8. Add the cooked tortellini and toss gently to coat everything evenly in the sauce.
Serve:
9. Serve hot, garnished with additional Parmesan cheese or fresh parsley if desired.
Notes
- Meat Substitute: Use ground beef or shredded cooked beef for a quicker option.
- Vegetarian Option: Omit the beef and double the vegetables, adding options like spinach, zucchini, or cherry tomatoes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of milk to loosen the sauce.
- Cheese Alternatives: Use a mix of cheeses like cheddar, Swiss, or American for a different flavor profile.
- Prep Time: 20 min
- Cook Time: 30 min
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