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Philly Cheesesteak Pasta

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  • Author: Amy
  • 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
  • pound deli roast beef, thinly sliced
  • 68 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.