Savor the rich, savory goodness of a Philly cheesesteak in pasta form! This Philly Cheesesteak Tortellini Pasta combines creamy alfredo sauce, tender roast beef, sautéed peppers, and gooey provolone cheese for an unforgettable bite.
Ingredients:
- 19 ounces cheese tortellini (frozen or fresh)
- 15 ounces frozen bell pepper strips
- 1 teaspoon olive oil
- 15 ounces alfredo sauce
- 2 ounces cream cheese
- ⅓ pound deli roast beef, thinly sliced
- 6-8 slices provolone cheese, thinly sliced
Directions:
- Preheat your oven to 350°F (175°C) and prepare a 9×13 casserole dish with a quick spray of non-stick cooking spray. Set aside.
- Cook the tortellini in a large pot of boiling water according to package instructions, cooking just short of al dente. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the frozen bell pepper strips and sauté for 3-5 minutes until the peppers start to soften.
- Stir in the cream cheese and alfredo sauce, cooking until the cream cheese melts and everything is well combined.
- Dice the deli roast beef into bite-sized pieces and add them to the sauce mixture.
- Add the cooked tortellini to the pot, stirring to coat the pasta with the creamy sauce. Pour the mixture into the prepared casserole dish.
- Layer the thinly sliced provolone cheese over the top of the pasta mixture.
- Bake uncovered for 20 minutes, until the casserole is hot, bubbly, and the cheese is lightly browned on top.
- Serve hot and enjoy the savory Philly cheesesteak flavors with every delicious bite!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Treat yourself to this cozy and indulgent dish—Philly cheesesteak meets creamy pasta for a meal that’s sure to impress family and guests alike!
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Philly Cheesesteak Tortellini Pasta 🧀
Description
Savor the rich, savory goodness of a Philly cheesesteak in pasta form! This Philly Cheesesteak Tortellini Pasta combines creamy alfredo sauce, tender roast beef, sautéed peppers, and gooey provolone cheese for an unforgettable bite.
Ingredients
- 19 ounces cheese tortellini (frozen or fresh)
- 15 ounces frozen bell pepper strips
- 1 teaspoon olive oil
- 15 ounces alfredo sauce
- 2 ounces cream cheese
- ⅓ pound deli roast beef, thinly sliced
- 6–8 slices provolone cheese, thinly sliced
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13 casserole dish with a quick spray of non-stick cooking spray. Set aside.
- Cook the tortellini in a large pot of boiling water according to package instructions, cooking just short of al dente. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the frozen bell pepper strips and sauté for 3-5 minutes until the peppers start to soften.
- Stir in the cream cheese and alfredo sauce, cooking until the cream cheese melts and everything is well combined.
- Dice the deli roast beef into bite-sized pieces and add them to the sauce mixture.
- Add the cooked tortellini to the pot, stirring to coat the pasta with the creamy sauce. Pour the mixture into the prepared casserole dish.
- Layer the thinly sliced provolone cheese over the top of the pasta mixture.
- Bake uncovered for 20 minutes, until the casserole is hot, bubbly, and the cheese is lightly browned on top.
- Serve hot and enjoy the savory Philly cheesesteak flavors with every delicious bite!
Notes
Treat yourself to this cozy and indulgent dish—Philly cheesesteak meets creamy pasta for a meal that’s sure to impress family and guests alike!