Description
Philly Cheesesteak Tortellini Pasta is a cheesy, savory one-skillet dinner that brings together the best of two comfort food favorites. With tender tortellini, thin-sliced beef, sautéed peppers and onions, and a creamy, melty cheese sauce, this Philly-inspired pasta is quick, hearty, and full of bold flavor. A weeknight favorite that feels like a restaurant-style treat!
Ingredients
- 1 (20 oz) package refrigerated or frozen cheese tortellini
- 1 lb thinly sliced beef (like shaved steak or sirloin strips)
- 1–2 bell peppers (green or red), sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1–2 tbsp olive oil or butter
- 4 oz cream cheese or ½ cup heavy cream
- ½ cup beef broth
- 1 cup shredded provolone or mozzarella cheese
- Salt and pepper, to taste
- Optional: 1 tsp Worcestershire sauce, ½ tsp Italian seasoning, chopped fresh parsley for garnish
Instructions
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Cook tortellini according to package instructions. Drain and set aside.
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In a large skillet, heat olive oil or butter over medium heat.
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Add sliced bell peppers and onion. Sauté until soft, about 5–6 minutes.
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Stir in minced garlic; cook for 30 seconds.
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Push veggies to one side of the skillet and add the sliced beef. Cook until browned. Season with salt, pepper, and optional Worcestershire sauce.
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Lower the heat and add cream cheese or heavy cream and beef broth. Stir until smooth and creamy.
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Add cooked tortellini and shredded cheese. Stir gently to combine and melt the cheese.
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Garnish with chopped parsley and serve warm.
Notes
- Swap beef with ground beef or mushrooms for variation.
- Add red pepper flakes or hot sauce for a spicy version.
- Use cheddar or white American cheese for a different flavor profile.
- Use penne or rotini if tortellini isn’t available—just add more cheese!
