Philly Cheesesteak Tortellini Pasta

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If you thought the classic Philly cheesesteak couldn’t get any better, think again. This Philly Cheesesteak Tortellini Pasta takes everything you love about the sandwich—tender beef, sautéed peppers, and creamy, cheesy sauce—and wraps it into comforting, cheesy tortellini. It’s hearty, indulgent, and made to impress, whether you’re feeding your family or treating guests to a cozy dinner.

The blend of textures in this dish is unbeatable: chewy, cheesy tortellini meets juicy steak bites, all smothered in a savory cheese sauce with just the right amount of seasoning. One skillet, easy cleanup, and major flavor? Yes, please.


What Kind of Tortellini Should I Use?

You can go fresh or frozen here, but cheese tortellini is the star for this recipe. The mild, creamy filling pairs perfectly with the bold beef and sauce. Avoid meat-filled tortellini—the flavors tend to compete rather than complement. And if you’re in a pinch, refrigerated tortellini cooks fast and absorbs the sauce beautifully.


Ingredients for the Philly Cheesesteak Tortellini Pasta

Tortellini
Cheese-filled tortellini are ideal to soak up the creamy cheesesteak sauce while adding a soft, chewy texture.

Beef Steak
Thinly sliced ribeye or sirloin offers a tender, juicy bite. Make sure it’s cooked just enough to stay moist.

Bell Peppers
Red or green bell peppers provide sweetness and a hint of crunch, giving the dish a vibrant balance.

Onion
Sautéed onions bring that unmistakable Philly cheesesteak aroma and depth.

Garlic
Minced garlic boosts the savory richness of the sauce.

Beef Broth
Forms the base of the sauce and intensifies the meaty flavor profile.

Heavy Cream
Brings a velvety, indulgent body to the sauce, marrying the cheese and beef together.

Provolone Cheese
Melted into the sauce, it lends that signature Philly cheesesteak flavor.

Salt, Pepper, Italian Seasoning
Just enough to highlight all the ingredients without overpowering them.

Fresh Parsley
Optional but great for a fresh, herby finish.


How To Make the Philly Cheesesteak Tortellini Pasta

Step 1: Sear the Steak

In a large skillet over medium-high heat, add a splash of oil and quickly sear the thinly sliced steak until browned. Remove it from the pan and set aside. This step locks in the flavor while keeping the meat tender.

Step 2: Sauté the Veggies

In the same skillet, reduce heat to medium and toss in your chopped onions, garlic, and bell peppers. Cook until soft and fragrant—about 4 to 5 minutes. This builds the aromatic base for your sauce.

Step 3: Build the Sauce

Pour in the beef broth and stir, scraping up any bits from the bottom of the skillet. Let it simmer for a minute before adding the heavy cream. Stir well and allow the mixture to thicken slightly.

Step 4: Melt in the Cheese

Lower the heat and slowly stir in the shredded provolone cheese. Mix until fully melted and the sauce turns smooth and creamy. Season with salt, pepper, and a dash of Italian seasoning to your liking.

Step 5: Cook the Tortellini

While your sauce simmers, cook the cheese tortellini according to the package directions. Drain and add the pasta directly into the sauce.

Step 6: Combine Everything

Return the seared steak to the skillet and gently fold it into the tortellini and sauce. Heat for another 2 to 3 minutes to meld the flavors together.

Step 7: Garnish and Serve

Sprinkle chopped fresh parsley on top for a fresh finish. Serve hot with garlic bread or a side salad.


Serving and Storing Your Philly Cheesesteak Tortellini Pasta

Serve this creamy, hearty pasta straight from the skillet while it’s hot and the cheese is still velvety. It pairs wonderfully with crusty breadsticks, a light Caesar salad, or even roasted green beans.

To store leftovers, let the pasta cool and transfer to an airtight container. It keeps well in the refrigerator for up to 3 days. When reheating, add a splash of cream or broth to bring the sauce back to life and avoid drying out.


Frequently Asked Questions

Can I use frozen tortellini?

Yes, just be sure to cook it fully before adding to the sauce. It holds up beautifully and is a great freezer staple.

What if I don’t have provolone cheese?

Mozzarella or a mild white cheddar can work in a pinch. For a stronger flavor, try fontina or gouda.

Can I make this ahead of time?

It’s best served fresh, but you can prep the sauce and steak in advance. Reheat gently, then add cooked tortellini before serving.

What kind of beef works best?

Ribeye gives the best flavor and tenderness, but sirloin or even shaved steak are good budget-friendly alternatives.

How can I make it spicy?

Add a pinch of red pepper flakes to the sauce or sauté a diced jalapeño with the onions and peppers.

Is this dish freezer-friendly?

Cream sauces can separate when frozen, so freezing isn’t ideal. For best results, enjoy fresh or store short-term in the fridge.


Want More Pasta Ideas with a Twist?

If this Philly Cheesesteak Tortellini Pasta hit the spot, you might enjoy these other hearty and creative meals:


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Tried it? Let us know how it turned out! Did you go with ribeye or sirloin? Add mushrooms or extra spice?

Drop your tweaks, tips, and questions in the comments—let’s make this the ultimate comfort pasta together.


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Philly Cheesesteak Tortellini Pasta


  • Author: Olivia McKenney
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This comforting twist on a Philly classic blends juicy steak, sautéed veggies, and creamy provolone sauce with tender cheese tortellini. A one-skillet meal that’s bold, creamy, and perfect for busy nights or indulgent weekends.


Ingredients

Cheese tortellini

Thinly sliced ribeye or sirloin steak

Red or green bell pepper, chopped

Yellow onion, chopped

Garlic cloves, minced

Beef broth

Heavy cream

Shredded provolone cheese

Salt

Black pepper

Italian seasoning

Fresh parsley (optional)


Instructions

  1. In a large skillet over medium-high heat, sear the steak slices until browned. Remove and set aside.
  2. Lower heat to medium. Add onions, garlic, and bell peppers. Sauté until soft and fragrant, about 4-5 minutes.
  3. Add beef broth and scrape the skillet. Let it simmer, then pour in heavy cream.
  4. Stir in shredded provolone until melted and smooth. Season with salt, pepper, and Italian seasoning.
  5. Cook tortellini separately according to package instructions. Drain and add to the sauce.
  6. Return steak to skillet. Gently mix with tortellini and sauce. Heat for 2-3 minutes.
  7. Garnish with fresh parsley and serve hot.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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