Philly Cheesesteak Tortellini Pasta – Easy Recipes with Ground Beef
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.
Servings: 4 servings
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
Instructions
- Cook the tortellini according to the package directions. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté the sliced onions and bell peppers until soft.
- Add the ground beef to the skillet. Cook until browned, breaking it up as it cooks.
- Season with garlic powder, salt, and pepper. Stir in Worcestershire sauce.
- Pour in the beef broth and bring to a low simmer.
- Add cream cheese, stirring until it melts into the sauce.
- Toss the cooked tortellini into the skillet. Stir to coat everything evenly.
- Sprinkle mozzarella cheese over the top and cover the pan until melted.
- Serve warm, and enjoy the gooey goodness!