Philly Cheesesteak Tortellini Pasta
A hearty pasta dish combining the flavors of a Philly cheesesteak with cheese tortellini.
Ingredients
Pasta
- 12 oz cheese tortellini
Meat and Vegetables
- 1 lb ground beef or shaved steak
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
Sauce and Seasoning
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 0.5 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 1 cup shredded provolone or mozzarella cheese
Instructions
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the ground beef or shaved steak and cook until browned.
- Add the diced bell pepper, onion, and minced garlic to the skillet. Cook until vegetables are tender.
- Stir in the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper. Simmer for 5 minutes.
- Add the cooked tortellini to the skillet and stir to combine. Top with shredded cheese and cover until cheese melts.
Notes
Serve hot. You can use shaved steak for a more authentic Philly cheesesteak flavor.