Philly Cheesesteak Tortellini Pasta is a delicious fusion of classic Philly cheesesteak flavors combined with tender cheese-filled tortellini. This creamy, cheesy, and savory dish makes for an easy and satisfying weeknight dinner that the whole family will love.
Why You’ll Love This Recipe
- Quick and easy – Ready in about 30 minutes, making it perfect for busy nights.
- Flavor-packed – Loaded with savory steak, caramelized onions, peppers, and gooey cheese.
- Comforting and hearty – A rich, satisfying meal with a creamy cheese sauce.
- Minimal cleanup – A one-pan dish that makes kitchen cleanup effortless.
- Great for leftovers – Tastes just as good the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cheese tortellini
- Thinly sliced steak (ribeye or sirloin works best)
- Olive oil
- Onion, thinly sliced
- Green bell pepper, thinly sliced
- Garlic, minced
- Beef broth
- Heavy cream
- Worcestershire sauce
- Provolone cheese, shredded
- Cream cheese
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
Directions
- Cook the tortellini: Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
- Sauté the steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned. Remove from skillet and set aside.
- Sauté the vegetables: In the same skillet, add more oil if needed and cook the onions and bell peppers until softened. Add minced garlic and cook for another minute.
- Make the sauce: Pour in beef broth, Worcestershire sauce, and heavy cream. Stir in cream cheese and shredded provolone until melted and smooth.
- Combine everything: Add the cooked steak and tortellini to the skillet. Toss to coat everything in the cheesy sauce.
- Season and serve: Season with salt, pepper, and red pepper flakes if using. Serve hot and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Swap the protein: Use ground beef or chicken instead of steak.
- Make it spicier: Add jalapeños or extra red pepper flakes.
- Try a different cheese: Substitute provolone with mozzarella or white American cheese.
- Low-carb option: Use zucchini noodles or cauliflower instead of tortellini.
- Vegetarian version: Skip the steak and add mushrooms or tofu.
Storage/Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Not recommended, as the creamy sauce may separate.
- Reheat: Warm in a skillet over medium-low heat, adding a splash of broth or cream if needed. Alternatively, microwave in 30-second intervals, stirring in between.
FAQs
Can I use frozen tortellini?
Yes! Just cook according to the package instructions before adding it to the dish.
What’s the best steak for this recipe?
Ribeye or sirloin works best for tenderness and flavor.
Can I use a different type of pasta?
Absolutely! Penne, rigatoni, or fettuccine are great alternatives.
How can I make this dish dairy-free?
Use a dairy-free cream alternative and omit the cheese or use a dairy-free substitute.
Can I prepare this ahead of time?
Yes! You can cook the steak and veggies in advance and refrigerate them. Reheat with the sauce and tortellini before serving.
How do I prevent the sauce from being too thick?
If the sauce thickens too much, add a splash of beef broth or milk to loosen it up.
What side dishes pair well with this?
Garlic bread, a fresh salad, or roasted vegetables complement this dish well.
Can I add mushrooms to this recipe?
Yes! Sautéed mushrooms add great flavor and texture.
Is this dish kid-friendly?
Yes! The creamy cheese sauce makes it appealing to kids, but you can adjust the spice level as needed.
How can I make it healthier?
Use leaner cuts of steak, reduce the cream, or add more veggies like spinach or broccoli.
Conclusion
Philly Cheesesteak Tortellini Pasta is a creamy, cheesy, and flavorful meal that’s both comforting and easy to prepare. Whether you make it for a quick weeknight dinner or a special occasion, this dish is sure to impress. Give it a try and enjoy a delicious twist on the classic Philly cheesesteak!
PrintPhilly Cheesesteak Tortellini Pasta
This Philly Cheesesteak Tortellini Pasta combines all the flavors of a classic Philly cheesesteak with cheesy, pillowy tortellini! Tender steak, sautéed onions and peppers, and a rich, creamy cheese sauce make this a quick and satisfying dinner. It’s a one-pan meal that comes together in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Pasta:
- 12 ounces cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
For the Cheesesteak Filling:
- 1 pound ribeye steak or sirloin, thinly sliced
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Cheese Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup shredded provolone cheese (or mozzarella)
- ½ cup shredded white cheddar cheese
For Garnish:
- Chopped parsley
- Extra shredded cheese
Instructions
- Cook the Tortellini – Boil the tortellini according to package instructions. Drain and set aside.
- Sauté the Steak & Veggies – Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 2–3 minutes until browned. Remove and set aside.
- Cook the Onions & Peppers – In the same skillet, add sliced onions and bell peppers. Sauté for 3–4 minutes until soft. Stir in garlic, salt, pepper, and paprika. Cook for 1 more minute.
- Make the Cheese Sauce – In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, beef broth, and Worcestershire sauce. Simmer for 2–3 minutes, then stir in provolone and white cheddar until smooth.
- Combine Everything – Add the cooked tortellini and steak back to the skillet with the onions and peppers. Pour in the cheese sauce and toss to coat.
- Serve – Garnish with fresh parsley and extra cheese if desired. Serve hot!
Notes
- For a spicy kick, add crushed red pepper flakes or hot sauce.
- Swap provolone for cheez whiz for a more authentic Philly cheesesteak flavor.
- Use ground beef instead of steak for a budget-friendly option.