This dish takes everything you love about a classic Philly cheesesteak—savory beef, caramelized veggies, and melty cheese—and gives it a cozy pasta twist with tender cheese tortellini.
Philly Cheesesteak Tortellini Pasta
Ingredients
| Ingredient | Quantity |
|---|---|
| Cheese tortellini | 1 (12 oz) package |
| Olive oil | 1 tbsp |
| Onion, sliced | 1 large |
| Green bell pepper, sliced | 1 |
| Mushrooms, sliced | 2 cups |
| Thinly sliced beef steak | 1 lb |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Garlic powder | 1 tsp |
| Provolone or mozzarella cheese, shredded | 1 cup |
| Fresh parsley (optional, for garnish) | As desired |
Directions
Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until tender. Drain well and set aside.
Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the sliced onion, green bell pepper, and mushrooms. Cook for 6–8 minutes, stirring occasionally, until they soften and become lightly caramelized. Transfer the vegetables to a plate and set aside.
Cook the Beef:
In the same skillet, add the thinly sliced beef. Season with salt, black pepper, and garlic powder. Cook over medium-high heat for 4–5 minutes, stirring frequently, until the beef is browned and cooked through.
Combine Everything:
Reduce the heat to medium-low. Return the cooked vegetables to the skillet with the beef, then add the tortellini. Toss everything together until evenly mixed and heated through.
Add Cheese:
Sprinkle the shredded provolone or mozzarella cheese over the top. Cover the skillet for 1–2 minutes, just long enough for the cheese to melt into the pasta.
Serve:
Garnish with fresh parsley if desired and serve hot.
This Philly Cheesesteak Tortellini Pasta is hearty, cheesy, and loaded with flavor—all made in one skillet for an easy weeknight meal that’s sure to disappear fast.
