Let me tell you, Philly Cheesesteak Tortellini Pasta is one of those dishes that’s just too good to pass up. If you love Philly cheesesteaks (and let’s be real, who doesn’t?) but want something a little different, this is it.
Creamy, cheesy, and full of that classic beefy goodness, but with the fun twist of cheese tortellini. It’s the perfect comfort food that everyone will enjoy, from the kids to the adults.
I made this for the first time on one of those busy weeknights when I wanted something quick but filling. I’m not kidding when I say it was an instant hit – my kids devoured it, and it’s been on our dinner table ever since. I bet you’re going to love it just as much, if not more!
What You’ll Need
- 1 package (12 oz) cheese tortellini
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 2 cups sliced mushrooms
- 1 pound thinly sliced beef steak (sirloin or ribeye work great)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup shredded provolone cheese
Pro Tips
- Frozen Tortellini is Your Friend: I’m all about convenience, and frozen tortellini makes this recipe so much quicker to put together. You don’t even need to thaw it. Just toss it right in!
- Veggies Galore: You can totally customize the veggies based on what your family loves. Swap in zucchini, spinach, or even some frozen peas if that’s what you’ve got. It’s all about making it work for you.
- Add a Little Spice: If your family likes a bit of heat, toss in some red pepper flakes when you add the Worcestershire sauce. It’ll give the dish a little extra kick!
- Kid-Friendly Touch: If you’ve got picky eaters at home, blending the veggies into the sauce can help make it a little less “noticeable.” My kids don’t always love mushrooms, but this trick makes them a non-issue.
- Double It Up: This recipe makes a pretty generous serving, but if you want to make sure you’ve got leftovers (which I highly recommend), just double everything. It reheats really well!
Tools You’ll Need
- Large skillet or sauté pan
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring spoons
- Colander for draining pasta
Substitutions & Variations
- Protein Swap: If you’re not in the mood for beef, try using thinly sliced chicken or turkey. It’s just as good!
- Cheese Choices: If you’re out of provolone, mozzarella or even cheddar work just as well. You can’t go wrong here.
- Go Vegetarian: Want to skip the meat? No problem. Load up on extra veggies like bell peppers, zucchini, or eggplant. You could also use plant-based cheese and cream if you’re making it dairy-free.
- Dairy-Free: For a dairy-free option, swap out the provolone for a dairy-free cheese and use coconut milk or another dairy-free alternative in place of the heavy cream. It still tastes amazing.
Make-Ahead Tips
- Prep Ahead: Slice your veggies and store them in the fridge for up to two days. This way, you’ll have one less thing to do when it’s time to cook.
- Cook Tortellini in Advance: You can cook the tortellini ahead of time, toss it with a little olive oil to keep it from sticking, and store it in an airtight container in the fridge for up to three days.
- Freeze It for Later: If you want to prep this for the future, assemble the dish (without the cheese) and freeze it in a safe container. When you’re ready to cook, just thaw it overnight in the fridge and then follow the rest of the steps.
Instructions
- Cook the tortellini according to the package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion, bell pepper, and mushrooms. Cook until the veggies are tender, about 5 minutes.
- Turn up the heat to medium-high and add the thinly sliced beef. Season with salt and pepper. Cook until the beef is browned, around 5-7 minutes.
- Stir in the beef broth and Worcestershire sauce. Let it simmer for about 3-5 minutes, allowing the sauce to thicken slightly.
- Add the cooked tortellini into the skillet and toss to combine with the sauce.
- Sprinkle the shredded provolone cheese over the top. Cover the skillet and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Serve hot, and feel free to garnish with more cheese or fresh herbs if you’re feeling fancy.
Nutritional Breakdown (per serving)
- Calories: 530 kcal
- Protein: 35g
- Carbohydrates: 40g
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 600mg
- Fiber: 3g
- Sugar: 6g
Leftovers & Storage
- Refrigeration – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating – To reheat, place it back in a skillet over low heat, adding a splash of beef broth or water to loosen the sauce. It’ll taste just as good as when it was first made!
- Freezing – You can freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use fresh tortellini instead of frozen?
Absolutely! Just remember that fresh tortellini cooks faster, so keep an eye on it. Reduce the simmer time to about 5 minutes once the beef is cooked.
Can I make this vegetarian?
Yes! Just leave out the beef and load up on extra veggies. You can also use plant-based cheese and cream to keep it dairy-free.
What should I serve with this pasta?
A side salad with a tangy vinaigrette and some garlic bread would be perfect alongside this creamy, hearty dish.
Wrapping Up
This Philly Cheesesteak Tortellini Pasta is seriously a winner, and it’s one you’ll want to add to your regular dinner rotation. It’s easy, comforting, and most importantly, everyone will love it. Give it a try and let me know how it goes!
I’d love to hear what you think and if you made any tweaks to make it your own. Got questions? Drop them in the comments—I’m here to help!
