If you love the hearty, melty goodness of a classic sandwich but are craving something a little different, you will absolutely adore this Philly Cheesesteak Tortellini Pasta Recipe. It combines all the bold, savory flavors of a Philly cheesesteak—the tender ground beef, sautéed onions and peppers, and creamy provolone and cheddar cheeses—with cheesy tortellini pasta, creating a rich, comforting meal that’s ready in just about 30 minutes. This dish transforms familiar favorites into a cozy, one-pan dinner that’s as satisfying as it is fun to make.
Ingredients You’ll Need
Each ingredient in this Philly Cheesesteak Tortellini Pasta Recipe plays a crucial role in building layers of flavor and texture. From the savory beef and sweet peppers to the creamy cheese blend and tender pasta, these simple staples come together beautifully to create a mouthwatering dish.
- Olive oil: Provides a flavorful base for sautéing ingredients and helps develop a delicious crust on the beef.
- Ground beef: The star protein that brings that classic Philly cheesesteak taste in a quicker, ground form.
- Yellow onion: Adds sweetness and depth when cooked down, balancing the savory beef.
- Green bell pepper: Offers a fresh, crisp contrast with just a touch of bitterness to complement the cheese.
- Garlic: Infuses an irresistible aromatic layer that elevates the whole dish.
- Cheese tortellini: The cheesy pasta pockets that soak up all the flavors and add comforting heft.
- Beef broth: Creates a luscious sauce base that keeps everything tender and juicy.
- Salt and black pepper: Essential seasonings that enhance every component’s flavor.
- Shredded provolone cheese: Melts into a creamy, mild richness with that signature Philly cheesesteak vibe.
- Shredded cheddar cheese: Adds a sharper tang and beautiful color contrast in the cheese blend.
- Chopped parsley (optional): A fresh, vibrant garnish that brightens the finished dish.
How to Make Philly Cheesesteak Tortellini Pasta Recipe
Step 1: Brown the Beef
Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook it until it’s nicely browned, breaking it up with your spatula as it cooks. This step is where you really build the meaty base flavor, so don’t rush. Once browned, drain any excess fat if needed to keep the dish from getting greasy.
Step 2: Sauté the Vegetables
Add the diced yellow onion, green bell pepper, and minced garlic to the skillet. Sauté everything together for 4 to 5 minutes until the vegetables are soft and fragrant. This softening adds sweetness and light crunch, balancing the richness of the beef and cheese mixture.
Step 3: Add Broth and Seasonings
Pour in one cup of beef broth along with salt and black pepper. Give it a good stir to combine all the flavors and bring the mixture to a simmer. This liquid helps cook the tortellini and melds the ingredients into a cohesive, saucy delight.
Step 4: Cook the Tortellini
Gently add the refrigerated cheese tortellini to the skillet. Cover and let it simmer for about 5 to 6 minutes, or until the tortellini is tender and warmed through. The pasta absorbs the savory broth while releasing its cheese filling, making every bite a little treasure.
Step 5: Melt in the Cheeses
Reduce the heat to low and stir in the shredded provolone and cheddar cheeses. Keep stirring until the cheeses melt into a creamy, luscious sauce that coats the tortellini and beef mixture perfectly. Once melted, remove from heat and allow it to rest for 2 to 3 minutes so everything thickens slightly—this step is key for that indulgent, gooey finish.
How to Serve Philly Cheesesteak Tortellini Pasta Recipe
Garnishes
Sprinkle chopped fresh parsley over the top for a burst of color and a hint of herbaceous brightness that cuts through the richness. If you want to elevate your cheesiness even more, try topping the dish with extra provolone and popping it under the broiler for a couple of minutes until bubbly and golden.
Side Dishes
This Philly Cheesesteak Tortellini Pasta pairs wonderfully with a crisp green salad dressed lightly with vinaigrette to balance the hearty flavors, or steamed broccoli for simple, nutritious greens. Garlic bread is also a fantastic companion, soaking up any extra cheesy sauce left on your plate.
Creative Ways to Present
For a fun twist, serve the pasta in individual ramekins and broil the top until the cheese is bubbling and browned for a personal casserole effect. You can also spoon it onto toasted hoagie rolls for a deconstructed, playful take on the traditional Philly cheesesteak sandwich experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into an airtight container and store in the refrigerator. This dish keeps well for up to three days, making it perfect for easy lunches or quick dinners later in the week.
Freezing
While best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to two months. Just remember that the texture of the tortellini may soften slightly after freezing and thawing.
Reheating
Reheat gently on the stove over low heat, stirring frequently and adding a splash of beef broth or water to loosen the sauce if needed. Alternatively, microwave on medium power in short intervals until warmed through, stirring between heats.
FAQs
Can I use thinly sliced steak instead of ground beef?
Absolutely! Using thinly sliced steak is a great way to get a more traditional Philly cheesesteak texture and flavor. Just sauté the steak slices quickly before adding the vegetables and adjust cooking time accordingly.
What if I don’t have provolone cheese?
You can substitute mozzarella or fontina cheese for a similarly creamy melt, though provolone has that signature Philly cheesesteak flavor that really makes the dish special.
Is this recipe spicy?
This recipe is not spicy by default, but you can add a pinch of crushed red pepper flakes or a dash of hot sauce during cooking to give it a little kick if desired.
Can I make this recipe vegetarian?
Yes! Swap the ground beef for plant-based ground meat alternatives and use vegetable broth instead of beef broth for a delicious vegetarian twist on this hearty pasta dish.
How can I make the dish extra cheesy?
After stirring in the shredded cheeses, sprinkle additional provolone over the top and place the skillet under a broiler for 2 to 3 minutes until golden and bubbly. It’s a fantastic way to kick the cheesiness up a notch.
Final Thoughts
This Philly Cheesesteak Tortellini Pasta Recipe is one of those magical comfort foods that feels both indulgent and satisfying without spending hours in the kitchen. Whether you’re feeding a family or craving a cozy solo dinner, it delivers all the flavors we love from a Philly cheesesteak but with a fun, cheesy pasta twist. I can’t wait for you to try it and make it an instant favorite in your weeknight rotation!
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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
Description
This Philly Cheesesteak Tortellini Pasta recipe combines the classic flavors of a Philly cheesesteak with creamy cheese tortellini for a hearty and comforting one-pan dinner. Ground beef, sautéed vegetables, and a blend of provolone and cheddar cheeses create a rich, cheesy sauce that perfectly coats tender tortellini. Ready in just 30 minutes, this stovetop meal is an easy weeknight favorite that delivers all the indulgence of a cheesesteak in pasta form.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Pasta and Dairy
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup shredded provolone cheese (or mozzarella)
- 1/2 cup shredded cheddar cheese
Liquids and Seasonings
- 1 cup beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- Chopped parsley (optional)
Instructions
- Brown the beef: In a large skillet over medium heat, heat the olive oil. Add the ground beef and cook, breaking it up as it cooks, until browned. Drain excess fat if necessary.
- Sauté vegetables: Add the diced onion, green bell pepper, and minced garlic to the skillet with the beef. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.
- Add broth and seasonings: Stir in the beef broth, salt, and black pepper. Mix well to combine the flavors.
- Cook the tortellini: Add the refrigerated cheese tortellini to the skillet. Bring the mixture to a simmer, then cover and cook for 5 to 6 minutes until the tortellini are tender and heated through.
- Melt the cheese: Reduce heat to low. Stir in shredded provolone and cheddar cheeses until melted and creamy, coating the tortellini evenly.
- Rest and serve: Remove the skillet from heat and let the dish rest for 2 to 3 minutes to allow it to thicken slightly. Garnish with chopped parsley if desired and serve warm.
Notes
- For extra cheesiness, top with additional provolone and broil for 2 to 3 minutes until bubbly and golden.
- Substitute ground beef with thinly sliced steak for a more traditional Philly cheesesteak flavor.
- This recipe works well with other cheese-filled tortellini or ravioli for variation.
- Use low-sodium beef broth to reduce overall sodium content if preferred.
