Philly Cheesesteak Tortellini Pasta

Why You’ll Love Philly Cheesesteak Tortellini Pasta Recipe

This recipe brings together the iconic flavors of a Philly cheesesteak with the rich, comforting texture of cheese-stuffed tortellini. It’s perfect for busy weeknights, and everything cooks in one pan for easy cleanup. With melted provolone cheese binding it all together, this dish delivers the perfect balance of creamy, savory, and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 oz cheese tortellini

• 1 tablespoon olive oil

• 1 large onion, sliced

• 1 green bell pepper, sliced

• 2 cups sliced mushrooms

• 1 lb thinly sliced beef steak

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup beef broth

• 2 tablespoons Worcestershire sauce

• 1 cup shredded provolone cheese

Directions

1. Cook the tortellini according to the package directions. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add the sliced onions, bell peppers, and mushrooms. Sauté until the vegetables are tender.

3. Increase the heat to medium-high. Add the thinly sliced beef steak to the skillet. Season with salt and pepper. Cook until the beef is browned.

4. Stir in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 5 minutes.

5. Reduce the heat to low. Add the cooked tortellini and toss everything to combine well.

6. Sprinkle the shredded provolone cheese evenly over the top. Cover and let it sit until the cheese melts.

7. Serve hot, garnished with extra cheese if desired.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

• Calories: 530 kcal per serving

Variations

• Use mozzarella or white American cheese instead of provolone for a different flavor.

• Swap beef with ground beef or chicken for an alternative protein.

• Add red bell peppers or banana peppers for extra color and flavor.

• For a spicier version, add a pinch of red pepper flakes.

• Use whole wheat or spinach tortellini to boost nutrition.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through, adding a splash of beef broth if needed. You can also microwave individual portions in 30-second intervals, stirring between each until hot.

FAQs

How can I make this recipe ahead of time?

Prepare all the components separately, then combine and reheat when ready to serve.

Can I freeze Philly Cheesesteak Tortellini Pasta?

Freezing is not recommended, as the texture of tortellini and cheese may change once thawed.

What cut of beef works best?

Thinly sliced ribeye or sirloin is ideal for the most authentic flavor and tenderness.

Is this recipe spicy?

No, it’s mild, but you can add spice with hot sauce or red pepper flakes.

Can I use frozen tortellini?

Yes, just cook according to the package instructions before adding it to the skillet.

What other vegetables can I add?

Try adding zucchini, spinach, or red bell peppers for more variety.

How do I prevent the cheese from clumping?

Sprinkle it evenly and cover the skillet so it melts smoothly into the dish.

Can I make this dish vegetarian?

Yes, skip the beef and use plant-based meat or extra mushrooms instead.

What’s the best way to reheat without drying it out?

Reheat in a covered skillet with a splash of broth to keep it moist.

Can I double the recipe?

Absolutely. Use a larger skillet or pot and simply double each ingredient.

Conclusion

Philly Cheesesteak Tortellini Pasta is a quick, cheesy, and comforting meal that transforms everyday ingredients into something special. Whether you’re feeding a family or looking for a hearty dish to enjoy with friends, this recipe delivers on both flavor and ease. Give it a try and watch it become a new favorite at your dinner table.

Philly Cheesesteak Tortellini Pasta

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A hearty and cheesy Philly Cheesesteak Tortellini Pasta dish packed with sautéed vegetables, tender beef, and melty provolone cheese for a delicious twist on a classic sandwich.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 12 oz cheese tortellini
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 2 cups sliced mushrooms
• 1 lb thinly sliced beef steak
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 cup shredded provolone cheese

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Instructions

1. Cook the tortellini according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions, bell peppers, and mushrooms. Sauté until tender.
3. Increase the heat to medium-high. Add beef steak to the skillet and season with salt and pepper. Cook until browned.
4. Stir in beef broth and Worcestershire sauce. Bring to a simmer and cook for 5 minutes.
5. Reduce the heat to low. Add cooked tortellini and toss to combine.
6. Sprinkle shredded provolone cheese over the mixture, cover, and let the cheese melt.
7. Serve hot, garnished with additional cheese if desired.

Notes

• Use fresh or frozen tortellini based on availability.
• Substitute provolone with mozzarella or Monterey Jack if preferred.
• Add red pepper flakes for a spicy kick.

Nutrition

• Serving Size: 1 serving
• Calories: 530 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 90 mg