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Philly Cheesesteak Tortellini Pasta with Cheesy Sauce: The Best Easy Tortellini Dinner

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This Philly Cheesesteak Tortellini Pasta is a creamy, cheesy fusion of two comfort food classics—Philly cheesesteak and Italian tortellini. Featuring seasoned ground beef, sautéed peppers and onions, and a rich cheese sauce made with heavy cream and provolone, this easy one-pan dinner is ready in under 30 minutes. It’s perfect for busy weeknights and sure to please the whole family.

Ingredients

Scale
  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 package (20 oz) refrigerated cheese tortellini
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 ½ cups shredded provolone cheese or mozzarella cheese

Instructions

  1. Cook the tortellini according to package instructions. Drain and set aside.
  2. In a large skillet over medium heat, add olive oil and cook the diced bell pepper and onion until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute.
  3. Add ground beef to the skillet. Cook until browned and fully cooked through, breaking it apart as it cooks. Drain excess grease if needed.
  4. Stir in the beef broth, heavy cream, Worcestershire sauce, and Italian seasoning. Bring to a gentle simmer.
  5. Add the cooked tortellini to the skillet and stir to coat in the sauce. Let it cook for 2-3 minutes to absorb flavor.
  6. Stir in the shredded cheese and mix until melted and creamy. Season with salt and pepper to taste.
  7. Serve hot, optionally garnished with extra cheese or chopped parsley.

Notes

  • For a more authentic cheesesteak flavor, use thinly sliced steak instead of ground beef.

  • Make the dish spicier by adding jalapeños, hot sauce, or spicy cheese like pepper jack.

  • Mozzarella cheese can be used for a milder, kid-friendly version.

  • Be careful not to boil the cream; keep the sauce at a gentle simmer to avoid separating.

  • Use freshly shredded cheese for best melt and flavor—pre-shredded blends may not melt as smoothly.

  • Leftovers taste even better the next day and make a fantastic reheated lunch.

Find it online: https://claradelish.com/philly-cheesesteak-tortellini-pasta-with-cheesy-sauce-the-best-easy-tortellini-dinner/