Description
A creamy and delicious pasta dish that combines the flavors of a classic Philly cheesesteak with cheese tortellini.
Ingredients
Scale
- 12 oz cheese tortellini
- 1 lb ground beef or shaved steak
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded provolone or mozzarella cheese
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat, brown the beef or steak, and set aside.
- Sauté diced bell pepper, onion, and garlic in the same skillet until softened.
- Stir in cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, and seasonings. Simmer for 5 minutes.
- Return the cooked beef to the skillet and mix well.
- Add tortellini and gently toss to coat in the sauce.
- Sprinkle shredded cheese over the top, cover, and cook until melted. Serve hot.
Notes
- For a spicier version, add sliced jalapeños or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can be made with chicken or turkey for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Philly Cheesesteak Tortellini Pasta, creamy pasta, cheesesteak recipe