Description
Indulge in the rich and creamy flavors of Philly Cheesesteak Tortellini Pasta, a delightful dish that combines the traditional flavors of the classic Philadelphia cheesesteak with tender tortellini. This recipe is perfect for busy weeknights or gatherings.
Ingredients
Scale
- 1 package (9 oz) tortellini pasta
- 1 lb sliced beef (sirloin or ribeye)
- 1 medium onion, sliced
- 1 bell pepper, sliced (red or green)
- 2 cups shredded provolone or mozzarella cheese
- 1 (10.5 oz) can of cream of mushroom soup
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente, about 4-5 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and bell peppers, seasoning with salt and pepper. Sauté for about 5-7 minutes until tender.
- Add sliced beef to the skillet with vegetables, cooking until browned and cooked through, about 5-7 minutes.
- In a separate bowl, mix the cream of mushroom soup with shredded cheese. Optionally add milk for thinner consistency.
- Combine cooked tortellini and cheese sauce with beef mixture in the skillet. Toss gently to coat and heat through for 2-3 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat, adding milk if necessary.
Notes
- Experiment with different cheeses like cheddar or gouda for varied flavors.
- This dish stores well and can be made in advance for meal prep.
- Add mushrooms, zucchini, or spinach for extra nutrition.
- Pairs beautifully with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg