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.
