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Philly Cheesesteak Tortellini Pasta

A delightful blend of classic Philly cheesesteak flavors with cheesy tortellini, perfect for a quick and comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Cheese tortellini Use refrigerated or frozen for convenience.
  • 1 lb Thinly sliced beef Shaved steak or deli roast beef recommended.
  • 1 cup Bell peppers Mixed green and red peppers for color and sweetness.
  • 1 medium Onion Yellow or sweet onions preferred.
  • 4 oz Cream cheese For a rich finish.
Cooking Essentials
  • 2 tbsp Olive oil For sautéing vegetables.
  • 1 cup Beef broth Low sodium recommended.
  • 1 tbsp Worcestershire sauce Optional for added depth.
  • 2 cloves Garlic Minced.
  • 1 cup Provolone cheese For topping.

Method
 

Preparation
  1. Boil cheese tortellini according to package directions. Drain and set aside.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add sliced onions and bell peppers, seasoning with a pinch of salt. Cook until soft and browned, about 5-7 minutes.
  2. Push the veggies to the side of the skillet and add the thinly sliced beef. Season with pepper and a small pinch of salt. Stir everything together as the beef cooks through, around 4-5 minutes.
  3. Lower the heat and add minced garlic. Sauté for about 30 seconds, then pour in beef broth and add Worcestershire sauce if using. Stir in cream cheese, allowing it to melt and combine.
  4. Add the cooked tortellini to the skillet and toss everything together. Top with provolone cheese and let it melt, adjusting consistency with more broth if needed.
  5. Taste and adjust seasoning as needed. Serve hot for the best flavor.

Notes

For variations, consider adding red pepper flakes for heat or swapping the beef for crumbled tempeh for a vegetarian option.