I remember when my mom first made something similar to this. It was a busy weeknight, and she was looking for something quick, comforting, and a little bit different. The aroma of the beef sizzling with onions and peppers immediately filled the kitchen, a scent that always meant something special was about to happen.
This Philly cheesesteak tortellini brings back that feeling of warmth and simple joy. It’s a dish that manages to be both familiar and exciting at the same time. It’s pure comfort food, elevated.
The creamy sauce coating the tender tortellini, combined with the savory beef and those perfectly softened vegetables…it’s a symphony of flavors that always brings a smile to my face. For more weeknight dinner inspiration, check out this Dolly Parton casserole recipe on Cook Reel – it’s another family favorite!
Why you’ll love this Philly Cheesesteak Tortellini
- It’s a delicious twist on a classic comfort food, bringing together Italian and American flavors.
- This Philly cheesesteak tortellini is incredibly easy to make, perfect for busy weeknights.
- The creamy, cheesy sauce is so rich and satisfying, you’ll crave it again and again.
- It’s a versatile recipe that can be easily adapted to your taste preferences with different cheeses or vegetables.
- The combination of tender tortellini, savory beef, and flavorful vegetables makes for a well-rounded and satisfying meal.
- Kids and adults alike will love this fun and flavorful Philly cheesesteak tortellini dinner.
Ingredients
- 1 pound cheese tortellini
- 1 tablespoon olive oil
- 1 pound thinly sliced beef sirloin, cut into small pieces
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- Fresh parsley, chopped (for garnish)
Directions
Step 1
Philly cheesesteak tortellini makes every moment feel comforting. Cook the tortellini according to package directions. Drain well and set aside to prevent sticking.
Step 2
While the tortellini cooks, heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5-7 minutes, breaking it up as it cooks. Season the beef with salt, pepper, and oregano.
Step 3
Add the sliced onion and bell peppers to the skillet with the beef. Cook until the vegetables are softened, about 5 minutes, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant.
Step 4
Pour in the beef broth and bring to a simmer. Use a spatula to scrape up any browned bits from the bottom of the skillet – this adds tons of flavor! Reduce heat to low.
Step 5
Stir in the heavy cream and softened cream cheese until the cream cheese is completely melted and the sauce is smooth and creamy. Add the cooked tortellini to the skillet and gently toss to coat evenly in the sauce.
Step 6
Sprinkle the shredded provolone cheese evenly over the top of the tortellini mixture. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes.
Step 7
Garnish generously with fresh chopped parsley before serving. Serve the Philly cheesesteak tortellini immediately and enjoy the delicious combination of flavors!
Variations, pairings, and serving ideas
Variations
Want to kick up the heat? Add a pinch of red pepper flakes to the sauce for a spicier version of this Philly cheesesteak tortellini. You can also experiment with different types of cheese. Try using mozzarella, Monterey Jack, or even a blend for a unique flavor profile.
Feel free to add other vegetables to the mix. Mushrooms, banana peppers, or even a sprinkle of pickled jalapeños can add a delicious twist. Consider using different types of tortellini, such as spinach or mushroom-filled varieties, to complement the other ingredients.
For a lighter version, you can substitute the heavy cream with half-and-half or milk. Be sure to adjust the amount of cream cheese accordingly to maintain the desired consistency. You can also add a splash of Worcestershire sauce to the beef for an extra layer of savory flavor.
Pairings
This Philly cheesesteak tortellini is delicious on its own, but it also pairs well with a simple side salad. A crisp green salad with a light vinaigrette will help to balance the richness of the dish. Garlic bread is always a welcome addition to any pasta meal, perfect for soaking up the creamy sauce.
Consider serving it with a side of roasted vegetables, such as broccoli, asparagus, or Brussels sprouts. The slight bitterness of the roasted vegetables will complement the savory flavors of the tortellini. You could even serve a simple tomato soup alongside for a comforting and satisfying meal.
For a complete meal, try pairing it with a light appetizer, such as bruschetta or caprese salad. These refreshing starters will prepare your palate for the rich and flavorful main course. For another delicious and easy recipe, check out Cook Reel for a butterscotch pie recipe that’s perfect for dessert; simply click here: Butterscotch Pie Recipe.
Serving ideas
Garnish the Philly cheesesteak tortellini with fresh parsley for a pop of color and freshness. A sprinkle of grated Parmesan cheese adds an extra layer of cheesy goodness. Serve it in individual bowls or on a large platter for a family-style meal.
For a more elegant presentation, try arranging the tortellini in a spiral pattern on a plate. Drizzle the creamy sauce over the top and garnish with a sprig of fresh basil. Serve with a side of crusty bread for dipping into the sauce.
If you’re serving it at a party, consider offering a variety of toppings for guests to customize their own bowls. Chopped tomatoes, green onions, and a drizzle of hot sauce are all great options. A dollop of sour cream or Greek yogurt can also add a cool and tangy contrast to the richness of the dish.
Storage and make-ahead tips
Storage
Leftover Philly cheesesteak tortellini can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it down completely before storing to prevent bacterial growth. Properly stored, it maintains its flavor and texture remarkably well.
To reheat, gently warm it on the stovetop over low heat, adding a splash of beef broth or water if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it, as the tortellini can become rubbery. Stir occasionally while reheating to ensure even warmth.
While freezing is not recommended due to the creamy sauce potentially separating upon thawing, it can be done. If you choose to freeze it, make sure to use a freezer-safe container and consume within 1-2 months for best quality. Thaw completely in the refrigerator before reheating.
Make-ahead
You can prep several components of this Philly cheesesteak tortellini in advance to save time on busy weeknights. Slice the onions and bell peppers ahead of time and store them in an airtight container in the refrigerator. The beef can also be pre-cooked and stored separately, ready to be added to the sauce.
The sauce can be made a day or two in advance and stored in the refrigerator. Simply reheat it before adding the cooked tortellini. Cooking the tortellini just before serving ensures it doesn’t become mushy. Combining these steps significantly cuts down on cooking time.
For an even quicker meal, consider using pre-cooked beef slices. Just be sure to heat them through thoroughly before adding them to the sauce. Having these components ready to go makes this a true 30-minute meal, perfect for those hectic evenings.
Common mistakes when making Philly Cheesesteak Tortellini
- Overcooking the tortellini: Be sure to cook the tortellini al dente, as it will continue to cook in the sauce. Overcooked tortellini can become mushy and unappetizing.
- Not browning the beef: Browning the beef adds a depth of flavor to the dish. Don’t skip this step! Make sure to use high heat and don’t overcrowd the pan to get a good sear.
- Adding cold cream cheese: Make sure the cream cheese is softened before adding it to the sauce. This will help it melt smoothly and evenly, creating a creamy and luscious sauce.
- Using too much liquid: Be careful not to add too much beef broth or heavy cream, as this can result in a watery sauce. Start with the recommended amount and add more if needed.
- Not seasoning properly: Season the beef, vegetables, and sauce with salt, pepper, and oregano. Taste as you go and adjust the seasonings as needed.
Final notes
This Philly cheesesteak tortellini is a delightful fusion of flavors that’s sure to become a family favorite. It’s comforting, satisfying, and surprisingly easy to make, making it the perfect weeknight meal. Don’t be afraid to experiment with different variations to make it your own!
Remember to take your time and enjoy the process. Cooking should be a fun and relaxing experience, so put on some music and let your creativity flow. With a little practice, you’ll be whipping up this delicious dish in no time.
I hope you enjoy this recipe as much as I do. It’s a wonderful way to bring a little bit of comfort and joy to your dinner table. Happy cooking!
Loved this Philly Cheesesteak Tortellini? Try these next
- Dolly Parton Casserole Recipe
- Butterscotch Pie Recipe
- Creamy Tomato Soup
- Garlic Parmesan Breadsticks
- Easy Caesar Salad
Philly Cheesesteak Tortellini
A delightful fusion of Italian comfort food and the classic Philly cheesesteak. Tender cheese tortellini bathed in a creamy, savory sauce with thinly sliced beef, onions, and peppers. It’s a surprisingly delicious weeknight dinner.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound cheese tortellini
- 1 tablespoon olive oil
- 1 pound thinly sliced beef sirloin, cut into small pieces
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- While the tortellini cooks, heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5-7 minutes. Season with salt, pepper, and oregano.
- Add the sliced onion and bell peppers to the skillet. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce heat to low.
- Stir in the heavy cream and cream cheese until the cream cheese is melted and the sauce is smooth. Add the cooked tortellini to the skillet and toss to coat.
- Sprinkle the shredded provolone cheese over the top. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes.
- Garnish with fresh parsley before serving. Enjoy immediately!
Notes
For a spicier version, add a pinch of red pepper flakes to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can substitute the beef sirloin with chicken or turkey for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg