Philly Cheesesteak Tortellini Pasta
This Philly Cheesesteak Tortellini Pasta combines the bold flavors of a classic Philly cheesesteak with the creamy comfort of cheesy tortellini. Made in just 30 minutes, this one-pan dish is packed with tender beef, sautéed peppers and onions, and a rich, cheesy sauce. Perfect for busy weeknights!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pan
- Cuisine: American
Ingredients
- 1 tbsp olive oil
- 1 lb thinly sliced beef steak (sirloin or ribeye)
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, finely diced
- 2 tsp steak seasoning (adjust to taste)
- 19 oz refrigerated cheese tortellini
- 2 cups half and half
- 1 cup shredded provolone cheese
Instructions
Sauté the Beef and Vegetables:
- Heat olive oil in a large sauté pan over medium-high heat.
- Add beef, green bell pepper, and onion. Sprinkle with steak seasoning.
- Cook until vegetables are tender and beef is browned.
Add Tortellini and Cream:
- Stir in cheese tortellini and half and half.
- Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes, stirring occasionally, until tortellini is tender.
Incorporate Cheese:
- Sprinkle shredded provolone cheese over the dish.
- Cover and let it melt into a creamy sauce.
Serve:
- Stir gently to combine and serve hot, garnished with fresh parsley if desired.
Notes
Variations: Swap provolone for mozzarella or add mushrooms, red bell peppers, or extra cheese for a twist.
Storage: Store in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently on the stovetop with a splash of milk or cream to retain the creamy texture
Why You’ll Love This Recipe
- One-Pan Convenience: This recipe comes together in a single pan, making cleanup a breeze.
- Quick and Easy: With a total time of just 30 minutes, it’s ideal for busy evenings.
- Flavor-Packed: Combines the savory taste of a Philly cheesesteak with the comforting appeal of pasta.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 pound thinly sliced beef steak (such as sirloin or ribeye)
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, finely diced
- 2 teaspoons steak seasoning (adjust to taste)
- 19 ounces refrigerated cheese tortellini
- 2 cups half and half
- 1 cup shredded provolone cheese
Directions
-
Sauté the Beef and Vegetables:
- Heat olive oil in a large sauté pan over medium-high heat.
- Add the thinly sliced beef, green bell pepper, and diced onion to the pan.
- Sprinkle with steak seasoning.
- Cook until the vegetables are tender and the beef is browned and cooked through.
-
Add Tortellini and Cream:
- Stir in the cheese tortellini and half and half.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Cover the pan and let it cook for about 10 minutes, stirring occasionally, until the tortellini is tender and cooked through.
-
Incorporate Cheese:
- Once the tortellini is cooked, sprinkle shredded provolone cheese over the top.
- Cover the pan again and allow the cheese to melt, creating a creamy sauce.
-
Serve:
- Once the cheese has melted and the sauce is creamy, give the pasta a gentle stir to combine.
- Serve hot, garnished with fresh parsley if desired.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Cheese Options: Substitute provolone with mozzarella or a mozzarella-provolone blend for a different cheesy flavor.
- Vegetable Additions: Incorporate mushrooms or red bell peppers for added texture and taste.
- Protein Alternatives: Replace beef with chicken or turkey for a lighter version.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to maintain the creamy consistency.
FAQs
Can I use frozen tortellini?
Yes, you can use frozen tortellini. Adjust the cooking time as needed to ensure the pasta is cooked through.
What cut of beef is best for this recipe?
Thinly sliced sirloin or ribeye works well, but shaved beef or even leftover roast beef can be used for convenience.
Can I make this dish ahead of time?
While best enjoyed fresh, you can prepare the components ahead and combine them when ready to serve. Reheat gently to avoid overcooking the pasta.
Is there a dairy-free version?
Substitute half and half with a dairy-free cream alternative and use dairy-free cheese to accommodate dietary restrictions.
Can I add spices for extra flavor?
Absolutely! Consider adding red pepper flakes for heat or smoked paprika for a smoky depth.
What side dishes pair well with this pasta?
A fresh green salad or garlic bread complements the richness of the dish nicely.
Can I freeze leftovers?
Cream-based sauces can change texture when frozen, so it’s best to enjoy this dish fresh or refrigerated.
How can I lighten this recipe?
Use a lighter cream or milk alternative and reduce the amount of cheese to make a lighter version.
What if I don’t have steak seasoning?
A combination of salt, pepper, garlic powder, and onion powder can be used as a substitute.
Can I use a different type of pasta?
Yes, while tortellini adds a cheesy element, other pasta shapes like penne or rotini can be used.
Conclusion
This Philly Cheesesteak Tortellini Pasta offers a delightful twist on two classic dishes, bringing together the savory flavors of a cheesesteak and the comforting appeal of pasta. With its quick preparation and rich taste, it’s sure to become a favorite in your meal rotation. Enjoy the hearty combination of tender beef, flavorful vegetables, and creamy, cheesy pasta in every bite!
