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If you love the hearty, comforting flavors of a traditional Philly cheesesteak but want a fun twist, then the Philly Cheesesteak Tortellini Pasta Recipe is your new go-to meal. This dish combines tender, cheese-filled tortellini with savory tender slices of beef, sautéed peppers, onions, and mushrooms all smothered in melted provolone cheese. It’s a playful, satisfying combo that captures all the essence of that iconic sandwich but in a cozy pasta form that’s easy to whip up any night of the week.
Ingredients You’ll Need
Getting started with this Philly Cheesesteak Tortellini Pasta Recipe is both straightforward and delicious because each simple ingredient plays a crucial role in building layers of flavor, texture, and color in your dish.
- Cheese tortellini (12 oz): The star pasta stuffed with creamy cheese adds a rich, tender bite that balances the savory steak.
- Olive oil (1 tablespoon): This brings a subtle fruitiness while browning veggies and beef perfectly without sticking.
- Large onion, sliced: Adds sweetness and a bit of bite that rounds out the meat’s savoriness.
- Green bell pepper, sliced: Contributes a fresh crunch and vibrant color, enhancing the classic Philly vibe.
- Sliced mushrooms (2 cups): Earthy, meaty flavor that adds depth and umami to the dish.
- Thinly sliced beef steak (1 pound): Tender, savory protein that’s essential to capturing that cheesesteak feeling.
- Salt (1/2 teaspoon): Enhances all the natural flavors without overpowering them.
- Pepper (1/4 teaspoon): Adds just enough subtle heat and spice.
- Beef broth (1 cup): Creates a luscious sauce base that keeps everything moist and flavorful.
- Worcestershire sauce (2 tablespoons): Brings a tangy, slightly sweet depth that mimics the sandwich’s bold seasoning.
- Shredded provolone cheese (1 cup): Melts beautifully over the top, offering gooey, cheesy perfection.
How to Make Philly Cheesesteak Tortellini Pasta Recipe
Step 1: Cook the Tortellini
Begin by boiling the cheese tortellini according to the package instructions until they are al dente and tender. Drain them well and set them aside—this pasta will soak up all the flavors later so we want it just right.
Step 2: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced onions, green bell peppers, and mushrooms. Sauté until the vegetables are tender and fragrant, about 5 to 7 minutes. This step releases their natural sweetness and creates the perfect base for your Philly Cheesesteak Tortellini Pasta Recipe.
Step 3: Brown the Beef
Add the thinly sliced beef steak to the skillet with the veggies. Cook until it’s browned and just cooked through. Season with salt and pepper to bring out the meat’s robust flavor. Browning the beef well ensures your dish has that authentic, steakhouse character.
Step 4: Build the Sauce
Pour in the beef broth and Worcestershire sauce. Stir to combine everything, then let the mixture simmer gently for about 5 minutes. This simmering step melds all the ingredients together, creating a savory sauce that ties the whole dish into a cohesive flavor bomb.
Step 5: Combine Tortellini and Beef Mixture
Gently fold in the cooked tortellini into the skillet. Toss everything together so every cheesy pasta pocket gets coated with that luscious sauce and mixed beautifully with the meat and veggies.
Step 6: Melt the Cheese
Sprinkle the shredded provolone cheese evenly over the top. Cover the skillet and let it sit over low heat just until the cheese melts and becomes wonderfully gooey, creating that signature Philly cheesesteak finish.
Step 7: Serve Warm
Your Philly Cheesesteak Tortellini Pasta Recipe is now ready to serve hot. For an extra touch, sprinkle additional cheese or fresh herbs if you like, and dive into this wonderfully rich, hearty meal.
How to Serve Philly Cheesesteak Tortellini Pasta Recipe
Garnishes
Enhance this savory dish with simple garnishes like freshly chopped parsley or a sprinkle of crushed red pepper flakes for a bit of heat. A drizzle of extra virgin olive oil or a dash of cracked black pepper also complements the flavors beautifully.
Side Dishes
This dish pairs wonderfully with easy, crisp sides like a bright garden salad or roasted asparagus. Garlic bread or a warm baguette can also be fantastic to sop up any leftover sauce and add a satisfying crunch contrast.
Creative Ways to Present
For a fun presentation, try serving the Philly Cheesesteak Tortellini Pasta Recipe in individual ramekins or shallow bowls with a light sprinkle of provolone or Parmesan on top. You can also dress it up with a side of pickled jalapeños or a small bowl of dipping sauce inspired by traditional cheesesteak toppings.
Make Ahead and Storage
Storing Leftovers
Place any leftover Philly Cheesesteak Tortellini Pasta Recipe in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it a perfect meal prep option for busy weeknights.
Freezing
This dish freezes well! Place cooled portions in freezer-safe containers or bags. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for best results to keep the pasta from becoming mushy.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently, or microwave in short bursts to prevent overcooking. Adding a splash of beef broth or water while reheating helps keep the pasta moist and the textures tender.
FAQs
Can I use a different type of cheese tortellini?
Absolutely! While cheese tortellini is recommended for its creamy filling, you can experiment with spinach or mushroom-filled tortellini for a unique twist. Just be mindful of the flavors and textures they bring to the dish.
Is there a vegetarian version of this recipe?
You can definitely make a vegetarian Philly Cheesesteak Tortellini Pasta Recipe by substituting the beef with hearty mushrooms or a plant-based meat alternative and using vegetable broth instead of beef broth. It still turns out delicious and satisfying!
What cut of beef works best for this recipe?
Thinly sliced ribeye or sirloin steak is ideal because they cook quickly and stay tender. You want beef that browns nicely without becoming tough to keep that authentic Philly cheesesteak texture.
Can I prepare this recipe gluten-free?
Yes! Look for gluten-free tortellini made from rice or other gluten-free flours and ensure Worcestershire sauce and beef broth you use are gluten-free too. This way, you can enjoy the dish without worry.
How spicy is this pasta recipe?
This recipe is mildly savory with no added heat by default. However, you can easily customize it by adding crushed red pepper flakes or spicy peppers if you prefer a bit of a kick.
Final Thoughts
There’s something so comforting and downright satisfying about the Philly Cheesesteak Tortellini Pasta Recipe, and I can’t recommend it enough for a weeknight treat or casual dinner party. It’s a genuinely fun way to enjoy familiar flavors with a fresh spin that everyone will ask for seconds of. Give it a try and watch how quickly it becomes a new favorite in your recipe rotation!
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Philly Cheesesteak Tortellini Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Tortellini Pasta combines the flavors of a classic Philly cheesesteak sandwich with delicious cheese-filled tortellini. Tender sliced beef, sautéed peppers, onions, and mushrooms are simmered in a savory broth, then tossed with cheesy tortellini and melted provolone for a satisfying and easy 30-minute dinner perfect for busy weeknights.
Ingredients
Pasta
- 1 package (12 oz) cheese tortellini
Vegetables
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 2 cups sliced mushrooms
Meat
- 1 pound thinly sliced beef steak
Other Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup shredded provolone cheese
Instructions
- Cook the Pasta: Prepare the cheese tortellini according to the package directions. Once cooked, drain well and set aside to be added later.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced onions, green bell pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Brown the Beef: Push the vegetables to the side of the skillet or remove briefly. Add the thinly sliced beef steak to the hot skillet and cook until browned, breaking up any clumps, about 3-5 minutes. Season with salt and pepper.
- Add Broth and Sauce: Stir in the beef broth and Worcestershire sauce into the skillet. Mix well with the beef and vegetables. Allow the mixture to simmer for 5 minutes so the flavors meld and the liquid reduces slightly.
- Combine with Tortellini: Add the cooked and drained tortellini to the skillet. Toss everything together gently to combine all ingredients evenly and coat the pasta with the sauce.
- Add Cheese and Melt: Sprinkle shredded provolone cheese over the top of the pasta mixture. Cover the skillet with a lid and let it sit for a few minutes until the cheese melts fully.
- Serve: Once the cheese has melted, serve the Philly Cheesesteak Tortellini pasta hot. Optionally, garnish with extra cheese or fresh herbs as desired for added flavor and presentation.
Notes
- This dish uses thinly sliced beef steak, similar to what’s used in traditional Philly cheesesteaks. Ribeye or sirloin are excellent choices.
- For a spicier kick, add sliced jalapeños or a dash of crushed red pepper when sautéing the vegetables.
- You can substitute provolone cheese with mozzarella or cheddar if preferred, though provolone gives the most authentic flavor.
- To keep this meal gluten-free, be sure to use gluten-free tortellini and verify the Worcestershire sauce is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
