Philly Cheesesteak Tortellini Pasta
A cozy, comforting dish featuring pasta, savory beef, and creamy cheese that comes together quickly for a weeknight dinner.
Ingredients
Pasta and Meat
- 12 oz Cheese tortellini (refrigerated or frozen)
- 1 lb Thin sliced beef (shaved steak, deli roast beef, or ground beef)
Vegetables
- 1 cup Bell peppers (mixed green and red)
- 1 medium Onion (yellow or sweet)
- 2 cloves Garlic (fresh or garlic paste)
Sauce and Seasoning
- 1 cup Beef broth (low sodium)
- 4 oz Cream cheese
- 4 oz Provolone cheese (sliced or shredded)
- 1 oz Mozzarella cheese (optional) Add for extra cheesiness
- 1 tbsp Worcestershire sauce Optional but recommended
- 2 tbsp Olive oil or butter For sautéing
- to taste Salt and pepper
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Instructions
Preparing the Tortellini
- Bring a pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside.
Sautéing Vegetables
- In a large skillet, heat olive oil or butter over medium heat. Add sliced onions and bell peppers, seasoning with a pinch of salt. Cook until soft and browned.
Cooking the Beef
- 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.
Making the Sauce
- Lower the heat and add minced garlic. Sauté for about 30 seconds. Pour in beef broth and Worcestershire sauce, if using. Add cream cheese and stir until melted and combined.
Combining Ingredients
- Add the cooked tortellini to the skillet and toss everything together. Top with provolone cheese and let it melt. Adjust sauce consistency with more broth if needed.
Final Touch
- Taste the dish and adjust seasoning with more salt, pepper, or Worcestershire sauce if necessary. Serve hot.
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Note
Consider pairing with a simple salad or garlic bread. Leftovers can be reheated with a splash of broth for best results.