Why You’ll Love This Recipe
This Philly Cheesesteak Pasta is the ultimate comfort food. It combines all the rich, savory flavors of a Philly cheesesteak sandwich in pasta form. The creamy alfredo sauce pairs beautifully with the tender tortellini, while the bell peppers and roast beef bring a delicious Philly cheesesteak vibe. Plus, the melted provolone cheese on top makes it extra indulgent. It’s a fun twist on a classic and an easy way to get your cheesesteak fix without the bun!
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and prepare a 9×13 casserole dish by spraying it with non-stick cooking spray. Set it aside for later use.
- Cook Tortellini: In a large pot of boiling water, cook the tortellini according to the package instructions until just short of al dente. Drain the cooked tortellini well and set them aside.
- Sauté Bell Peppers: Heat olive oil in a large pot over medium heat. Add the frozen bell pepper strips and sauté for 3-5 minutes until they begin to soften.
- Prepare the Sauce: Add the cream cheese and alfredo sauce to the pot with the sautéed bell peppers. Stir until the cream cheese is melted and the sauce is well combined.
- Combine the Dish: Add the cooked tortellini to the pot with the sauce and toss until well coated.
- Assemble and Bake: Transfer the tortellini mixture to the prepared casserole dish. Layer the thinly sliced roast beef on top and arrange the provolone cheese slices over the roast beef.
- Bake: Place the casserole dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven, let it cool for a few minutes, and then serve immediately.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Add mushrooms: Sauté some mushrooms with the bell peppers for extra flavor.
- Use a different cheese: Swap out the provolone cheese for mozzarella or cheddar if you prefer.
- Make it spicy: Add some sliced jalapeños or a sprinkle of crushed red pepper flakes for some heat.
- Vegetarian version: Omit the roast beef and use sautéed vegetables like zucchini or broccoli for a veggie-packed dish.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat, adding a splash of milk or cream to restore the creamy texture.
FAQs
1. Can I use other types of pasta instead of tortellini?
Yes, you can substitute tortellini with other types of pasta, like penne, rigatoni, or even spaghetti. Just cook the pasta according to package instructions.
2. Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time. Assemble the casserole, but don’t bake it. Store it in the fridge for up to 24 hours, then bake when you’re ready to serve.
3. Can I freeze this Philly Cheesesteak Pasta?
You can freeze the assembled casserole before baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 2-3 months. When you’re ready to bake, thaw it in the fridge overnight and then bake as directed.
4. Is this recipe spicy?
This recipe is not spicy by default, but you can easily add a bit of heat by including jalapeños or red pepper flakes in the dish.
5. Can I use store-bought alfredo sauce?
Yes, you can use store-bought alfredo sauce to save time. Just make sure to choose a high-quality brand for the best flavor.
6. Can I use a different type of meat?
Yes, you can swap the roast beef for other deli meats like turkey, chicken, or even a vegetarian alternative like tempeh or tofu.
7. Can I make this recipe without cream cheese?
If you prefer, you can leave out the cream cheese and just use more alfredo sauce for a smoother texture.
8. How can I make this recipe more filling?
To make it more filling, consider adding some extra vegetables like spinach or mushrooms or even a side of garlic bread to round out the meal.
9. Can I use fresh bell peppers instead of frozen?
Yes, you can use fresh bell peppers. Just slice them and sauté them in olive oil until softened, as you would with the frozen peppers.
10. What if I don’t have a casserole dish?
If you don’t have a casserole dish, you can skip the baking step and serve the pasta directly from the pot once the cheese is melted.
Conclusion
Philly Cheesesteak Pasta is a deliciously comforting dish that combines all the best flavors of a Philly cheesesteak in a creamy, cheesy pasta. It’s quick to make, filling, and guaranteed to please everyone at the table. Whether you’re looking for a hearty dinner or a new pasta dish to try, this recipe will not disappoint!
Philly Cheesesteak Pasta
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Dinner, Comfort Food, Pasta
- Method: Baking, Sautéing
- Cuisine: American, Italian
- Diet: Vegetarian
Description
Philly Cheesesteak Pasta brings the classic flavors of a Philly cheesesteak into a creamy, comforting pasta dish. With tender tortellini, sautéed bell peppers, creamy alfredo sauce, and melt-in-your-mouth provolone cheese, this easy-to-make recipe is perfect for a weeknight dinner. A delicious twist on the Philly cheesesteak, it’s a hearty meal your whole family will love!
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 and Prep: Preheat your oven to 350°F (175°C) and spray a 9×13-inch casserole dish with non-stick cooking spray. Set it aside.
- Cook Tortellini: Boil the tortellini according to package instructions until just shy of al dente. Drain and set aside.
- Sauté Bell Peppers: Heat olive oil in a large pot over medium heat. Add frozen bell pepper strips and sauté for 3-5 minutes until softened.
- Make the Sauce: Stir in the cream cheese and alfredo sauce, and cook until the cream cheese is fully melted and combined with the sauce.
- Combine the Dish: Add the cooked tortellini to the sauce and toss to coat evenly.
- Assemble and Bake: Transfer the tortellini mixture into the prepared casserole dish. Top with thinly sliced roast beef and layer the provolone cheese on top.
- Bake: Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Serve: Let the casserole cool for a few minutes before serving.
Notes
- You can use other cheeses like mozzarella or cheddar instead of provolone.
- Add some mushrooms or extra veggies for a more hearty, veggie-filled version.
- Make it spicy by adding jalapeños or red pepper flakes for extra heat.
- For a vegetarian version, swap the roast beef with sautéed vegetables like zucchini or broccoli.
