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!
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
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
Instructions
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1Bring 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.
-
2Heat 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.
-
3Reduce 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.
-
4Pour 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.
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5Add 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!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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