All the flavors of the classic sandwich wrapped up in a yummy pasta. This easy Philly Cheesesteak Pasta Recipe is filled with tender tortellini, peppers and roast beef wrapped in a creamy sauce. Topped with plenty of melted cheese, this will quickly become a new family favorite!
Love this recipe? Next time try Frito Pie Casserole!
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Why you'll love this recipe
If you love cheesy, pasta deliciousness, this is the meal for you! This 30-minute cheesy pasta dish is so simple to make and with minimal prep and ingredients.
This recipe is so good! We love that it combines all the flavors of a Philly Cheesesteak Sandwich. Everyone always begs for seconds!
Ingredients
For the exact measurements for the baked cheese tortellini casserole, please refer to the recipe card at the bottom of this post.
- Alfredo sauce - store-bought is what I recommend, it works great with this dish.
- frozen peppers - you can certainly substitute fresh, if so I'd use three red, green peppers and yellow or orange bell peppers sliced very thinly.
- deli beef - thin slices of deli roast beef! If you'd like to save some money, substitute browned hamburger meat. Thinly sliced boneless ribeye would be amazing as well.
- provolone cheese - thinly sliced, yes you can substitute Swiss or pepper jack. Mozzarella cheese and grated Parmesan cheese would be delicious as well!
- cream cheese - you can omit this if you prefer, but just that little bit of cheese really up's the flavor in the store-bought sauce.
- tortellini - I used frozen, but you can substitute with dried or fresh tortellini. Just cook to al dente.
Instructions
This is an overview of the Philly Cheese Steak Casserole Recipe instructions. For the complete directions, just scroll down to the bottom!
- Preheat the oven and prepare the baking dish by spraying with non-stick cooking spray. Set aside.
- In well salted water, cooked the tortellini to al dente. Drain well, set aside.
- Set a large pot or skillet over medium heat. Add the olive and frozen peppers. (No need to thaw them first.) Sauté for 3-5 minutes until the peppers begin to soften.
- Add the cream cheese and alfredo sauce. Stir to combine and melt the cream cheese. Dice the roast beef into bite sized pieces. Add to the pasta sauce.
- Next add all of the cheese tortellini and stir to combine. Pour into prepared casserole dish. Top with slices of sliced provolone cheese.
- Bake the casserole uncovered for 20 minutes until it is hot & bubbly and the top is lightly brown. Serve and enjoy!
Equipment
- 9x13 casserole dish
- large skillet or a dutch oven to cook the peppers, onions and sauce.
- Wooden spoon - you can never have too many!
FAQ's
Absolutely! Substitute with any pasta you have on hand. The baked cheesy tortellini is just so delicious!
Just minutes! Depending on whether you choose frozen, fresh or dried it can take anywhere from 2-8 minutes. That's why it's perfect for a weeknight meal!
It cooks very quickly. You'll know it's ready to be drained when it is slightly puffed up and floats to the top of the pot it's boiling in.
Top Tip
No matter what type of pasta you use, cook to al dente. Don't overcook the pasta!
More cheese never hurts! You know.... just sayin'!!! Yum, yum, yum!!!
Variations
This meal is perfect for a busy weeknight meal and there's a ton of great variations.
- Love this idea, but prefer vegetarian? That's certainly easy enough, just omit the meat or add sautéed mushrooms for meaty goodness.
- Adding a couple big handfuls of spinach makes this super yummy as well.
- No tortellini? No problem - you can use ravioli, bowtie, rigatoni, penne pasta, really any short pasta. You can even use spaghetti. Just break it into thirds before boiling it.
- If you'd like to save money, substitute lean ground beef or turkey for shaved steak. Brown ground beef first in a large skillet, and drain excess grease.
- If you'd prefer, use fresh sliced red or green bell peppers.
- Add your favorite marinara sauce, meat sauce or spaghetti sauce to make a totally different dish.
Storage
Refrigerate - Allow leftovers of the Philly Cheesesteak Bake to cool completely, wrap tightly or place in an airtight container and refrigerate. It will last in the refrigerator 3-4 days.
Freeze - for up to three months.
Reheat - thaw overnight in the refrigerate. Reheat in the oven at 350 degrees, covered. You can also use the microwave to reheat this meal.
Related recipes
Just like you, I'm all about an easy cheesy baked tortellini and other delicious meals! Here are more of my favorite pasta recipes:
- Beef Noodle Casserole, simple and so good!
- Chicken Tortellini Alfredo - rich and creamy this pasta dish is a meal everyone will enjoy.
- Chicken Alfredo Stuffed Shells is rich, cheesing and a family friendly meal. It's great for a make-ahead recipe and freezes terrific too.
- Oh boy, THIS delicious Creamy Tortellini Recipe screams comfort food!
- If you're tired of the same old meal, be sure to try this Taco Spaghetti Recipe! It's like your favorite taco wrapped up in pasta form! Cheesy and delicious, this is really an amazing meal!
- This recipe for Cowboy Tater Tot Casserole is another meal the entire family will love and why not!! Who wouldn't love chili topped with cheesy hash browns? It's a creamy, hearty meal and so simple to make!
- Another great dish is Stuffed Pepper Casserole - think your favorite stuffed pepper recipe without all the fussy prep, it's delicious!
Serving suggestions
Serve this easy dinner recipe with a simple side salad and some roasted asparagus!
- Another great recipe is steamed Brussels sprouts or
- This simple recipe for steamed green beans is terrific too. Because the tortellini pasta bake is rich and a light side dish is perfect for the meal.
- If you're looking some yummy rolls to sop up that delicious cheese sauce, bake a batch of these fluffy dinner rolls!
- Of course Air Fryer Garlic Bread is an excellent choice as welll!
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Philly Cheesesteak Tortellini Pasta Recipe
Equipment
- 9x13 casserole dish
Ingredients
- 19 ounce cheese tortellini frozen or fresh
- 15 ounce 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 oven to 350 degrees. Prepare a 9x13 casserole dish by spraying with non-stick cooking spray. Set aside.
- Boil the pasta in a large pot of water. Cook the tortellini as per package directions just short of al dente. (It will finish cooking in the oven.) Drain well, set aside.
- Set a large pot over medium heat. Add the olive and frozen peppers. (No need to thaw them first.) Sauté for 3-5 minutes until the peppers begin to soften.
- Add the cream cheese and alfredo sauce. Stir to combine and melt the cream cheese. Dice the roast beef into bite sized pieces. Add to the sauce mixture.
- Next add the cooked pasta and stir to combine. Pour into prepared casserole dish. Top with slices of sliced provolone cheese.
- Bake the casserole uncovered for 20 minutes until it is hot & bubbly and the top is lightly brown. Serve and enjoy!
Kati says
This was so so delicious! We paired it with mushrooms stuffed with spinach artichoke dip that we smoked on a pellet grill. OMG, they went together wonderfully! Thanks for such a tasty recipe.
Bowl Me Over says
What a combination, sounds fabulous Kati! I'm glad you're enjoying this recipe!
Meranda says
Can this be prepped ahead of time and baked later?
Bowl Me Over says
Yes, make it ahead and cover with foil and refrigerate. It may take 10 to 15 minutes longer to heat. Enjoy this meal Meranda!