Philly Cheesesteak Tortellini Pasta Recipe

This Philly Cheesesteak Tortellini Pasta combines the classic flavors of a cheesesteak with tender tortellini, creating a delicious and satisfying meal.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Dinner

Cuisine: American

Keyword: beef, comfort food, easy dinner, pasta, Philly Cheesesteak, Tortellini

Servings: servings

Calories: 480kcal

Equipment

large pot
skillet
colander

Ingredients

For the Tortellini

16 oz cheese or meat-filled tortellini provides the perfect base

For the Beef

1 lb thinly sliced beef (sirloin or ribeye) tender cuts for classic flavor

For the Vegetables

1 medium green bell pepper adds a pop of color
1 medium red bell pepper enhances sweetness
1 medium yellow or white onion naturally sweetens the dish

For the Sauce

2 cloves fresh minced garlic infuses aromatic flavor
2 cups beef broth adds depth and richness
2 tbsp olive oil for even cooking

For the Cheese

1 cup provolone or Cheez Whiz for cheesesteak gooeyness

Instructions

How to Make Philly Cheesesteak Tortellini Pasta

Begin by boiling a large pot of salted water. Add the cheese or meat-filled tortellini and cook according to the package instructions until al dente, about 3-5 minutes. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and bell peppers, sautéing for about 5-7 minutes until they’re tender and slightly caramelized. Stir in the minced garlic, cooking for another minute until fragrant.
Increase the heat to medium-high and add the thinly sliced beef to the skillet. Season generously with salt and pepper. Cook for about 3-5 minutes, stirring frequently, until the beef is browned and cooked through.
Pour in the beef broth, bringing it to a gentle simmer. Let it cook for about 2-3 minutes, allowing the sauce to reduce slightly and enhance its flavors.
Add the cooked tortellini to the skillet, gently tossing it with the beef, peppers, and sauce. Cook for another minute or two to ensure everything is heated through.
Remove the skillet from the heat, sprinkling your choice of cheese evenly over the top. Stir gently until the cheese melts and perfectly coats the tortellini and beef.
Serve the dish hot, garnished with freshly chopped parsley if desired for a burst of color and flavor.

Notes

Optional: Top with extra cheese for a gooey finish. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

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