philly cheesesteak tortellini pasta
This Philly Cheesesteak Tortellini Pasta is a weeknight revelation, transforming the iconic savory steak, sweet peppers and onions, and gooey cheese of a classic Philly cheesesteak into an easy, cheesy pasta masterpiece. It's a comforting, hearty, and family-friendly dish that comes together surprisingly quickly, offering maximum flavor with minimal effort, perfect for busy evenings.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 lb Shaved Beef Steak
1 large Yellow Onio
1 large Green Bell Pepper
2 cloves Garlic
2 tbsp Unsalted Butter
2 tbsp All-Purpose Flour
2 cups Whole Milk
1 cup Beef Broth
4 oz Cream Cheese
1 cup Shredded Provolone Cheese
½ cup Grated Parmesan Cheese
19-20 oz package Cheese Tortellini
1 tbsp Olive Oil
To taste Salt
To taste Black Pepper
1 tsp Worcestershire Sauce
2 tbsp Chopped Fresh Parsley
Instructions
- Prepare Your Vegetables: Thinly slice the yellow onion and green bell pepper. Mince your garlic cloves
- Cook the Beef: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shaved beef steak in a single layer, ensuring you do not overcrowd the pan. Cook it quickly, stirring frequently, until browned and cooked through, about 3-5 minutes. Break up any large pieces as it cooks. Season generously with salt and black pepper. Remove the cooked beef from the skillet and set it aside, leaving any drippings in the pa
- Sauté the Veggies: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the skillet. Once melted, add the sliced onions and bell peppers. Sauté them, stirring occasionally, for 8-10 minutes until they soften and begin to caramelize, developing a lovely sweetness. Stir in the minced garlic during the last minute of cooking until fragrant
- Make the Roux: Sprinkle 2 tablespoons of all-purpose flour over the cooked vegetables. Stir constantly for 1 minute, cooking out the raw flour taste. This creates a roux, which will thicken our sauce
- Build the Sauce: Gradually whisk in 2 cups of whole milk and 1 cup of beef broth. Continue whisking to smooth out any lumps. Bring the mixture to a gentle simmer, stirring frequently, and let it cook for 3-5 minutes until the sauce slightly thickens
- Add the Cheese & Flavor: Reduce the heat to low. Stir in the 4 oz of softened cream cheese, allowing it to melt completely into the sauce. Then, add the 1 cup of shredded provolone cheese and ½ cup of grated Parmesan cheese. Stir continuously until the cheeses are fully melted and the sauce becomes smooth and creamy. Season the sauce with salt and black pepper to taste. Stir in 1 teaspoon of Worcestershire sauce for an extra layer of savory depth
- Cook the Tortellini: Meanwhile, as your sauce simmers, cook the cheese tortellini according to package directions. Boil it in a separate pot of salted water until al dente. Drain the tortellini thoroughly
- Combine Everything: Return the cooked beef and the drained tortellini to the skillet with the creamy cheese sauce and vegetables. Gently toss everything together until the tortellini and beef are well coated in the luscious sauce
- Serve and Garnish: Taste and adjust seasonings one last time if necessary. Serve your amazing Philly Cheesesteak Tortellini Pasta immediately, garnished with fresh chopped parsley, if desired. Enjoy!
Notes
For a truly outstanding dish, sear beef in a hot skillet without overcrowding, caramelize onions and bell peppers slowly to develop sweetness, ensure the roux cooks for at least a minute, melt cheese over low heat to prevent separation, cook tortellini just until al dente, and season each component in layers. Use freshly grated cheeses for the smoothest sauce.
This recipe is wonderfully adaptable: try ground beef, ground turkey, or thinly sliced chicken breast. Experiment with cheese choices like White American, Mozzarella, Cheddar, or Pepper Jack. Other vegetable additions could include sautéed mushrooms, fresh spinach, or kale. If tortellini is unavailable, use penne, rotini, or large macaroni. For a spicier kick, add a pinch of red pepper flakes to the sauce or a dash of hot sauce to the finished dish.
To make this dish gluten-free, substitute gluten-free tortellini and use a gluten-free all-purpose flour blend. All other ingredients are naturally gluten-free.
The recipe is incredibly kid-friendly due to familiar flavors and satisfying tortellini. For picky eaters, ensure beef is cut into small pieces, or dice/purée the bell peppers and onions very finely.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions on the stovetop with a splash of milk or beef broth for best results, stirring gently until warmed through. Microwave or oven reheating are also options. Freezing this dish is generally not recommended as tortellini can become mushy upon thawing and reheating.
Find it online: https://powerecipe.com/philly-cheesesteak-tortellini-pasta/