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Philly Cheesesteak Tortellini Pasta

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A bold and hearty twist on a Philly classic! This Philly Cheesesteak Tortellini Pasta combines tender slices of beef, sautéed onions, peppers, mushrooms, and cheese-filled tortellini, all smothered in melted provolone or mozzarella.

Ingredients

Scale

1 package (12 oz) cheese tortellini (refrigerated or frozen)

1 tablespoon olive oil

1 large yellow onion, thinly sliced

1 medium green bell pepper, thinly sliced

2 cups mushrooms, sliced (white or cremini)

1 pound thinly sliced beef steak (ribeye, sirloin, or shaved beef)

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon garlic powder

1 cup shredded provolone or mozzarella cheese

Optional: Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Tortellini

  • Bring a large pot of salted water to a boil.

  • Add the tortellini and cook according to package directions (usually 5–7 minutes).

  • Drain well and set aside. Reserve ¼ cup of pasta water in case you need it later.

2. Sauté the Vegetables

  • In a large skillet, heat 1 tablespoon olive oil over medium heat.

  • Add the sliced onion, bell pepper, and mushrooms.

  • Cook for 6–8 minutes, stirring occasionally, until softened and lightly caramelized.

  • Transfer the vegetables to a bowl and set aside.

3. Cook the Beef

  • In the same skillet, add the thinly sliced beef steak.

  • Season with salt, pepper, and garlic powder.

  • Cook over medium-high heat for 4–5 minutes until browned and fully cooked through.

  • For best texture, avoid overcrowding the pan.

4. Combine Everything

  • Reduce the heat to medium-low.

  • Add the cooked vegetables back into the skillet with the beef.

  • Stir in the drained tortellini and toss gently to combine all ingredients evenly.

  • If the pasta seems dry, add a bit of the reserved pasta water.

5. Add Cheese

  • Sprinkle the shredded cheese over the top of the pasta mixture.

  • Cover the skillet with a lid and cook for 1–2 minutes, just until the cheese melts.

  • Gently stir to distribute the cheese throughout the dish.

6. Serve

  • Garnish with fresh parsley if desired.

  • Serve hot and enjoy!

Notes

  • Best Beef Cuts: Ribeye or sirloin are ideal for tenderness. For convenience, use pre-sliced shaved beef.

  • Vegetarian Option: Replace the beef with extra mushrooms, tofu, or plant-based steak strips.

  • Cheese Substitutes: Use white American cheese or pepper jack for variation.

  • Meal Prep Tip: Prep vegetables and slice beef ahead of time for a quicker weeknight meal.

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water for best results.

Find it online: https://claradelish.com/philly-cheesesteak-tortellini-pasta/