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
Scale
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.
