Philly Cheesesteak Tortellini Pasta Recipe
Introduction
This Philly Cheesesteak Tortellini Pasta brings together the savory flavors of a classic Philly cheesesteak with the comforting texture of tortellini. It’s an easy, satisfying dish perfect for a weeknight dinner that the whole family will enjoy.
Ingredients
- 1 pound tortellini (fresh or frozen)
- 12 ounces thinly sliced steak (such as ribeye or sirloin)
- 1 bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 to 1½ cups cheese sauce (cheddar or provolone-based)
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
Instructions
- Step 1: Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Step 2: Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced steak, seasoning with salt and pepper, and cook until browned but still tender, about 3-4 minutes. Remove steak from the skillet and set aside.
- Step 3: In the same skillet, add the sliced bell peppers and onions. Sauté until the vegetables are soft and slightly caramelized, about 5-7 minutes.
- Step 4: Return the cooked steak to the pan and stir to combine with the vegetables. Pour in the cheese sauce and heat gently until warmed through and creamy.
- Step 5: Add the cooked tortellini to the skillet and toss everything together until the pasta is well coated with the cheese sauce and mixed with the steak and vegetables.
- Step 6: Adjust seasoning with salt and pepper to taste. Serve warm and enjoy your Philly Cheesesteak Tortellini Pasta!
Tips & Variations
- Use provolone or mozzarella cheese sauce for a more authentic Philly cheesesteak flavor.
- Substitute bell peppers with mushrooms for a different vegetable twist.
- For extra richness, stir in a splash of heavy cream into the cheese sauce.
- Try using chicken or turkey for a lighter protein option.
- Serve with a sprinkle of fresh parsley or grated Parmesan for added freshness and flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried tortellini instead of fresh?
Yes, dried tortellini can be used. Just follow the package instructions for cooking times and ensure it is cooked to al dente before combining with the sauce.
Is there a vegetarian version of this recipe?
Absolutely. You can omit the steak and add extra vegetables like mushrooms, zucchini, or spinach, and use a cheese or cream sauce to keep it rich and satisfying.
PrintPhilly Cheesesteak Tortellini Pasta Recipe
This Philly Cheesesteak Tortellini Pasta is a delicious fusion dish combining the hearty flavors of a classic Philly cheesesteak with tender tortellini pasta. Featuring sautéed steak, bell peppers, onions, and a creamy cheese sauce, this recipe is perfect for a comforting weeknight dinner that brings the best of Italian and American cuisines together.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Italian Fusion
Ingredients
Pasta
- 12 oz tortellini (cheese-filled or your choice)
Protein and Vegetables
- 8 oz steak (ribeye or sirloin), thinly sliced
- 1 bell pepper, thinly sliced
- 1 medium onion, thinly sliced
Cheese Sauce
- 1 cup shredded provolone or mozzarella cheese
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- Salt and black pepper to taste
- 1 tsp garlic powder (optional)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, usually about 3-5 minutes, until al dente. Drain and set aside.
- Sauté the Steak and Vegetables: Heat a large skillet over medium-high heat and add a little oil. Add the thinly sliced steak and cook for 3-4 minutes until browned but still tender. Remove steak from the skillet and set aside. In the same skillet, add the sliced bell peppers and onions, sautéing for 5-6 minutes until softened and slightly caramelized.
- Make the Cheese Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually add milk and heavy cream while whisking continuously to avoid lumps. Stir until the mixture thickens, about 3-5 minutes. Remove from heat and stir in shredded cheese, garlic powder, salt, and pepper until smooth and creamy.
- Combine All Ingredients: Return the cooked steak to the skillet with the sautéed vegetables. Add the drained tortellini and pour the cheese sauce over the mixture. Gently toss everything together over low heat to combine and warm through, about 2-3 minutes.
- Serve: Transfer to serving plates and enjoy your Philly Cheesesteak Tortellini Pasta hot for the perfect comforting meal.
Notes
- Use thinly sliced steak for the best texture, ribeye or sirloin are ideal.
- Provolone cheese is traditional for Philly cheesesteak flavor, but mozzarella works well if preferred.
- You can add mushrooms or jalapeños for extra flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Make sure to cook the steak quickly on high heat to keep it tender.
Keywords: Philly cheesesteak, tortellini pasta, steak pasta, cheesy pasta, comfort food, quick dinner, Italian American recipe
