Name: Philly Cheesesteak Tortellini Pasta – Easy Recipes with Ground Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground beef; 1/2 onion, sliced thin; 1/2 green bell pepper, sliced; 1/2 red bell pepper, sliced; 1 tablespoon olive oil; 2 teaspoons garlic powder; Salt and black pepper to taste; 1 (9-ounce) package cheese tortellini; 1 cup shredded mozzarella cheese; 1/2 cup beef broth; 1/4 cup cream cheese, softened; 1 tablespoon Worcestershire sauce

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There’s something weirdly comforting about tossing together ingredients that shouldn’t make sense—but then, somehow, totally do. That’s what happened the first time I tried combining Philly cheesesteak flavors with cheesy tortellini. I was skeptical. I mean, steak and pasta? But trust me—once I took that first bite, I was sold. Imagine juicy beef mingling with sautéed peppers and onions, all wrapped up in a creamy, cheesy sauce that hugs each piece of pasta like it was born to do so. It’s cozy, fast, and—dare I say—kind of addictive. We’ve made this on lazy weeknights, after long workdays, when the last thing I wanted to do was think too hard. And it always hits the spot. If you’ve got a pack of tortellini in the fridge and some ground beef in the freezer, you’re halfway there. Let’s get to it.

1) Key Takeaways
2) Easy Philly Cheesesteak Tortellini Pasta Recipe
3) Ingredients for Philly Cheesesteak Tortellini Pasta
4) How to Make Philly Cheesesteak Tortellini Pasta
5) Tips for Making Philly Cheesesteak Tortellini Pasta
6) Making Philly Cheesesteak Tortellini Pasta Ahead of Time
7) Storing Leftover Philly Cheesesteak Tortellini Pasta
8) Try these Dinners next!
9) Philly Cheesesteak Tortellini Pasta
10) Nutrition

1) Key Takeaways

This recipe blends the classic flavors of a Philly cheesesteak with cheesy tortellini
Uses one pan for minimal cleanup and maximum flavor
Perfect for weeknight dinners and uses easy recipes with ground beef
Great for leftovers and simple to prepare ahead

2) Easy Philly Cheesesteak Tortellini Pasta Recipe

We all have those evenings where time feels like it’s sprinting ahead of us and all we want is something that tastes like we put in effort—without actually doing that. This dish? That’s it. With the heartiness of beef and the cozy comfort of cheesy pasta, Philly Cheesesteak Tortellini Pasta brings two classics together in one skillet.

It’s rich, cheesy, and a little indulgent. The kind of dinner you whip up when you’re craving something homemade but low-effort. I’ve used this exact easy recipe with ground beef for potlucks, family dinners, and even the occasional midnight snack—no regrets.

And yes, we are going to call this one of those “easy recipes with ground beef” you’ll keep in your back pocket. The creamy finish, the melty mozzarella, and that hint of Worcestershire pull the whole thing together. Oh, and did I mention? It takes around 30 minutes. Tops.

3) Ingredients for Philly Cheesesteak Tortellini Pasta

Ground Beef: Go for lean if you’d like to keep it lighter, or use regular for that rich, beefy flavor that anchors the whole dish. This is one of those go-to easy recipes with ground beef that actually makes everyone pause between bites.

Onion: Half a medium yellow onion, sliced into thin strips. When it hits the hot oil, it turns golden and sweet—plays perfectly with the beef and peppers.

Green Bell Pepper: Adds freshness and crunch. It’s not a Philly cheesesteak without it. Well, at least not in my house.

Red Bell Pepper: The sweeter sibling to the green one. The color pop doesn’t hurt either.

Olive Oil: Just a tablespoon to get things going in the pan. I use extra virgin, but you do you.

Garlic Powder: Two teaspoons. Adds flavor without fuss. Don’t skip this. Ever.

Salt and Black Pepper: Adjust to taste. I go heavy on the pepper—personal bias, of course.

Cheese Tortellini: A 9-ounce pack. Store-bought is fine. No shame in grabbing that refrigerated version at the grocery store.

Mozzarella Cheese: A cup, shredded. The melt factor is real.

Beef Broth: Half a cup. Brings moisture and a depth of flavor that plain water just won’t.

Cream Cheese: Just a quarter cup. Softened. It helps bind the sauce and gives it a velvety finish.

Worcestershire Sauce: Just a tablespoon makes the whole skillet smell like dinner came from a restaurant kitchen.

4) How to Make Philly Cheesesteak Tortellini Pasta

Step 1. Boil your tortellini as the package says. Drain and keep it nearby. That pasta waits for no one.

Step 2. In a deep skillet, pour in olive oil and heat it over medium. Drop in the onion and both peppers. Stir until everything softens and caramelizes a bit.

Step 3. Toss in the ground beef. Break it up with your spatula and cook until browned. You want little crispy bits forming.

Step 4. Season with garlic powder, salt, and black pepper. Stir in Worcestershire sauce like you mean it.

Step 5. Add beef broth. Let it simmer until things thicken just slightly.

Step 6. Mix in the softened cream cheese until it’s all smooth and dreamy. Don’t worry if it looks weird at first—it comes together.

Step 7. Gently fold in the tortellini. Make sure every piece is coated in that creamy, cheesy magic.

Step 8. Top with shredded mozzarella, cover for a minute or two until it melts, then serve hot and gooey.

5) Tips for Making Philly Cheesesteak Tortellini Pasta

Use a wide skillet. The more surface area you’ve got, the better everything cooks evenly. This makes a difference, especially for browning the beef well.

Don’t overcook the tortellini. You want it just al dente when you drain it. It’ll finish cooking in the sauce, and no one likes mushy pasta, trust me.

Freshly shredded cheese melts better. Those bagged shreds with anti-caking agents don’t always cooperate in sauces. Go fresh if you can.

This is one of those quick and easy ground beef recipes stovetop lovers will thank you for. It’s simple, but you’ll look like you did a lot.

6) Making Philly Cheesesteak Tortellini Pasta Ahead of Time

You can prep this whole thing earlier in the day or even the night before. Just keep the tortellini and sauce separate until you’re ready to serve. That way, the pasta won’t get too soft.

When it’s time to reheat, stir a splash of broth or milk into the sauce as it warms. It loosens things up and brings back that creamy feel.

This isn’t just a great meal—it’s great for meal prep. And yep, this is one of those ground beef and potato soup recipes easy folks would love to swap out when they want pasta instead.

7) Storing Leftover Philly Cheesesteak Tortellini Pasta

Put any leftovers in a tightly sealed container. This will keep for up to four days in the fridge. You can reheat it in the microwave, but if you’ve got time, use a pan—it tastes way better.

Add a splash of broth or a bit of milk before reheating to avoid the sauce drying out. It makes a difference. Always does.

Oh, and this stuff reheats like a dream. It’s one of those healthish dinner tricks I keep up my sleeve—make once, enjoy twice (or three times if you don’t share).

8) Try these Dinners next!

9) Philly Cheesesteak Tortellini Pasta