Hey y'all! If you crave the savory, cheesy flavors of a Philly cheesesteak but want something a little more comforting and family-friendly, you’ll love this Philly Cheesesteak Tortellini Pasta. It’s packed with tender strips of beef, sweet bell peppers, caramelized onions, and pillowy cheese tortellini all tossed in a creamy, beautifully seasoned cheese sauce. Perfect for busy weeknights, game day feasts, or cozy family gatherings—this recipe is sure to be a hit at your table. Let’s get cooking!

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Why You'll Love This

Quick & Easy: Ready in under 35 minutes with minimal prep—a true weeknight hero.
Family Favorite: Creamy, cheesy, and loaded with flavor, this pasta pleases kids and adults alike.
Great for Leftovers: Holds up well for next-day lunches or meal-prep dinners.
One-Skillet Wonder: Fewer dishes, less stress, and more time enjoying dinner together.
Customizable: Adaptable for different proteins, veggies, or cheese blends!

Ingredients

1 pound refrigerated or frozen cheese tortellini
1 pound thinly sliced ribeye steak or sirloin steak
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
¼ teaspoon crushed red pepper flakes (optional)
1 cup beef broth
1 cup heavy cream
1 ½ cups shredded provolone cheese (plus extra for topping)
½ cup shredded mozzarella cheese
Fresh chopped parsley, for garnish

Directions

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually 3-4 minutes for refrigerated or 5-6 minutes for frozen, until tender. Drain and set aside.

Step 2: Sear the Steak

Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, seasoning with a pinch of salt and pepper. Sear for 2-3 minutes per side, until just browned. Transfer the steak to a plate and tent with foil to keep warm.

Step 3: Sauté the Vegetables

Reduce heat to medium. Add butter to the same skillet. Once melted, toss in the onions and bell peppers. Season with salt, pepper, and paprika. Cook, stirring frequently, for 5-7 minutes until the veggies are soft and lightly caramelized. Stir in the minced garlic and red pepper flakes (if using) and cook for another 30 seconds until fragrant.

Step 4: Make the Creamy Cheese Sauce

Pour the beef broth and heavy cream into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes to slightly reduce. Lower the heat and gradually stir in the provolone and mozzarella cheeses. Mix until the sauce is smooth and creamy.

Step 5: Combine & Serve

Add the cooked tortellini and steak back into the skillet. Toss gently to coat everything evenly in the sauce. Taste and adjust seasoning if needed. Sprinkle with extra provolone, cover, and let sit for 2 minutes until melted. Garnish with chopped parsley and serve hot!

Notes

If using frozen tortellini, allow for a bit of extra cook time as indicated on the package.
For a spicier kick, increase the red pepper flakes or add sliced jalapeños.
You can use deli-sliced roast beef in a pinch for an even faster meal!

Variations

Chicken Cheesesteak Tortellini: Swap the steak for thinly sliced cooked chicken breast.
Mushroom Lovers: Add 1 cup of sliced mushrooms with the peppers and onions for extra umami.
Low-Carb Twist: Make the sauce and toppings, then serve over roasted cauliflower instead of pasta.

Required Equipment

Large skillet or sauté pan
Large pot for pasta
Sharp knife & cutting board
Wooden spoon or silicone spatula
Strainer for draining pasta

Storage Instructions

Let leftovers cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream to maintain sauciness. This dish isn’t ideal for freezing due to the creamy sauce and pasta texture.

Serving Suggestions & Pairings

Serve with a crisp green salad tossed in a tangy vinaigrette.
Pair with garlic bread or a soft hoagie roll for a true Philly experience.
Enjoy with a cold soda or a light lager beer.

Pro Tips

Prep all your ingredients ahead for a seamless, quick-cook experience.
Shred your own provolone and mozzarella for optimum meltiness and flavor.
Don’t overcook the steak—just a quick sear keeps it tender and juicy.

FAQ

Can I make this ahead of time?

Yes! You can prepare all the components separately and assemble just before serving. For best texture, combine everything right before eating.

What cut of beef is best?

Thinly sliced ribeye is classic and super tender, but sirloin or even deli roast beef works well in a pinch.

Can I use a different pasta?

Absolutely. While cheese tortellini adds extra flavor, penne, rigatoni, or shells all pair deliciously with the sauce and steak.

Recipe Information

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6