If you’re craving a hearty, comforting dish that combines the beloved flavors of a Philly cheesesteak with the ease of tortellini pasta, then look no further! This Easy Philly Cheesesteak Tortellini Pasta is a delightful one-pot meal that comes together in no time, making it perfect for busy weeknights or any time you want a delicious, satisfying dinner.

What makes this dish so special is the incredible combination of flavors. Tender tortellini is coated in a creamy cheese sauce, loaded with sautéed bell peppers, onions, and thinly sliced steak. It’s a comforting twist on the classic cheesesteak that will have everyone asking for seconds!

Serve this comforting pasta dish with a side salad or some crusty bread, and enjoy a delicious meal that’s sure to please!

This Easy Philly Cheesesteak Tortellini Pasta features cheesy tortellini tossed with sautéed onions, bell peppers, and tender steak, all smothered in a rich and creamy cheese sauce. This one-pot meal is quick and easy to prepare, making it a great option for family dinners or casual gatherings. With its delicious flavors and creamy texture, this dish is sure to become a new favorite!

With minimal prep and cooking time, you can whip up this satisfying meal in under 30 minutes. Let’s get cooking!

Exciting Story:

I still remember the first time I had a Philly cheesesteak sandwich at a small deli in Philadelphia. The combination of savory beef, sautéed peppers and onions, and melted cheese was pure bliss! Inspired by that delicious experience, I wanted to create a pasta dish that captured all those flavors in a fun and easy way.

One evening, after a long day, I decided to experiment with tortellini, and the result was magical. As I mixed the creamy sauce with the sautéed veggies and steak, the aroma filled my kitchen, reminding me of that unforgettable sandwich. My family couldn’t get enough of it, and it quickly became a staple in our home. Now, this Easy Philly Cheesesteak Tortellini Pasta is a regular feature at our dinner table, bringing smiles and satisfaction with every bite!

Why This Easy Philly Cheesesteak Tortellini Pasta?

• Quick and Easy: This dish comes together in just 30 minutes, making it perfect for busy weeknights.
• Rich and Flavorful: The combination of cheese, steak, and veggies creates a deliciously satisfying meal.
• One-Pot Wonder: Minimal cleanup required, allowing you to enjoy your meal without the hassle!

How to Make Easy Philly Cheesesteak Tortellini Pasta

1. Cook the Tortellini: In a large pot of salted boiling water, cook the cheese tortellini according to package instructions. Drain and set aside.
2. Sauté the Vegetables: In the same pot, heat the olive oil over medium heat. Add the sliced onion and bell pepper, and sauté until they are soft and caramelized, about 5-7 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
3. Cook the Beef: Add the thinly sliced beef to the pot, cooking until browned and cooked through, about 5 minutes. Season with salt and pepper to taste.
4. Make the Sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for 2-3 minutes until slightly thickened.
5. Combine with Tortellini: Add the cooked tortellini to the pot, stirring to coat the pasta in the creamy sauce. Gradually stir in the shredded provolone cheese until melted and the sauce is creamy.
6. Serve: Serve the Philly cheesesteak tortellini hot, garnished with chopped fresh parsley for a pop of color and flavor.

Tips For Easy Philly Cheesesteak Tortellini Pasta

• Use Leftover Steak: If you have leftover steak, this is a great way to use it up!
• Add Extra Veggies: Feel free to toss in additional vegetables like mushrooms or spinach for added nutrition.

Substitutions and Variations

• Different Cheeses: Substitute provolone with mozzarella, cheddar, or even a spicy pepper jack for a kick.
• Pasta Alternatives: If you can’t find tortellini, you can use any pasta shape you prefer.

Make a Healthier Version

• Use lean beef or ground turkey for a lighter option.
• Substitute heavy cream with a low-fat cream or milk for a lighter sauce.

Closing For Easy Philly Cheesesteak Tortellini Pasta

And there you have it! This Easy Philly Cheesesteak Tortellini Pasta is a delicious and satisfying meal that brings the flavors of a classic sandwich into a cozy pasta dish. Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes for more delightful dinners!

Frequently Asked Questions For Easy Philly Cheesesteak Tortellini Pasta

How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze this dish?
Yes, you can freeze the cooked dish for up to 2 months. Thaw and reheat on the stovetop, adding a splash of cream if needed.

What can I serve with this pasta?
It pairs well with a side salad or garlic bread for a complete meal.

Can I use ground beef instead of sliced steak?
Absolutely! Ground beef works well in this recipe.

What if I want a vegetarian version?
Substitute the beef with mushrooms or a plant-based protein for a vegetarian option.

How do I know when the beef is cooked?
It should be browned and no longer pink in the center.

Can I add more spices to the dish?
Yes, feel free to add Italian seasoning, paprika, or crushed red pepper flakes for extra flavor.

Can I use pre-cooked tortellini?
Yes, just add it towards the end to heat through.

What’s the best way to reheat leftovers?
Reheat in the microwave or on the stovetop over low heat, adding a splash of broth or cream to prevent drying out.

What if I can’t find tortellini?
You can use any pasta shape, like penne or rigatoni, in this recipe.

How do I make this dish spicier?
Add sliced jalapeños or crushed red pepper flakes for heat.

Can I make this dish ahead of time?
Yes, you can prepare everything up to adding the cheese and store it in the refrigerator for up to 24 hours before baking.

Easy Philly Cheesesteak Tortellini Pasta

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 12 oz cheese tortellini (fresh or frozen)

• 1 lb thinly sliced beef (such as sirloin or ribeye)

• 1 tablespoon olive oil

• 1 medium onion, sliced

• 1 bell pepper, sliced (any color)

• 3 cloves garlic, minced

• 1 cup beef broth

• 1 cup heavy cream

• 1 cup shredded provolone cheese (or your favorite cheese)

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Directions

• Cook the Tortellini: In a large pot of salted boiling water, cook the cheese tortellini according to package instructions. Drain and set aside.
• Sauté the Vegetables: In the same pot, heat the olive oil over medium heat. Add the sliced onion and bell pepper, and sauté until they are soft and caramelized, about 5-7 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
• Cook the Beef: Add the thinly sliced beef to the pot, cooking until browned and cooked through, about 5 minutes. Season with salt and pepper to taste.
• Make the Sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for 2-3 minutes until slightly thickened.
• Combine with Tortellini: Add the cooked tortellini to the pot, stirring to coat the pasta in the creamy sauce. Gradually stir in the shredded provolone cheese until melted and the sauce is creamy.
• Serve: Serve the Philly cheesesteak tortellini hot, garnished with chopped fresh parsley for a pop of color and flavor.