Philly cheesesteak tortellini pasta brings two comfort food favorites together in one skillet. It’s creamy, cheesy, and packed with the classic flavors of sautéed peppers, onions, and tender beef. Instead of a hoagie roll, you get pillowy cheese tortellini that soaks up every bit of sauce.
The whole thing comes together quickly, making it perfect for busy weeknights. It’s familiar, hearty, and guaranteed to disappear fast.
Table of Contents
What Makes This Recipe So Good
- Big flavor, minimal fuss: You get that classic cheesesteak vibe with simple ingredients and one main pan.
- Cheese tortellini for the win: The filling adds extra richness and turns the dish into a full meal without much effort.
- Balanced texture: Tender steak, soft tortellini, and lightly crisp peppers and onions make every bite satisfying.
- Family-friendly: Creamy sauce and melty cheese keep it approachable, even for picky eaters.
- Weeknight-friendly: From prep to table in about 35 minutes, with shortcuts if you need them.
What You’ll Need
- Cheese tortellini: Fresh or refrigerated, 20–24 ounces.
- Beef: Thinly sliced ribeye or sirloin (about 1 pound). Flank steak works if sliced against the grain.
- Bell peppers: 1 green and 1 red, sliced thin.
- Onion: 1 medium yellow onion, thinly sliced.
- Garlic: 3 cloves, minced.
- Beef broth: 1 cup, low-sodium if possible.
- Heavy cream: 1 cup for a rich sauce (or half-and-half for lighter).
- Provolone cheese: 6–8 slices or 1½ cups shredded.
- Worcestershire sauce: 1 tablespoon for savory depth.
- Dijon mustard: 1 teaspoon to brighten the sauce.
- Italian seasoning: 1 teaspoon.
- Crushed red pepper flakes: Optional, a pinch for heat.
- Olive oil or butter: 2–3 tablespoons for sautéing.
- Salt and black pepper: To taste.
- Fresh parsley: Optional, chopped, for garnish.
Step-by-Step Instructions
- Prep the tortellini: Bring a large pot of salted water to a boil.
Cook tortellini according to package directions until just al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
- Slice the beef: If not pre-sliced, freeze the steak for 20 minutes to firm it up. Slice very thinly against the grain.
Season lightly with salt and pepper.
- Sauté the vegetables: Heat 1 tablespoon oil in a large skillet over medium-high. Add peppers and onion with a pinch of salt. Cook 5–7 minutes until softened with some caramelized edges.
Stir in garlic for 30 seconds. Transfer veggies to a plate.
- Cook the beef: Add another tablespoon oil to the pan. Sear the sliced beef in an even layer, working in batches if needed, 1–2 minutes per side until just browned.
Don’t overcook. Return all beef to the skillet.
- Deglaze and season: Pour in Worcestershire and a splash of beef broth. Scrape up brown bits.
Add Italian seasoning and a small pinch of red pepper flakes if using.
- Build the sauce: Lower heat to medium. Add remaining broth and the cream. Whisk in Dijon.
Simmer 2–3 minutes until slightly thickened. Taste and adjust salt and pepper.
- Add veggies and tortellini: Return peppers and onions to the skillet. Fold in the cooked tortellini, coating everything in the sauce.
- Melt the cheese: Lay provolone slices over the top or stir in shredded provolone.
Cover for 1–2 minutes to melt into a silky sauce. If you want extra gooey, add a little more cheese.
- Finish and serve: Sprinkle with chopped parsley. Serve hot with a side salad or garlic bread if you like.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over low heat with a splash of broth or milk to loosen the sauce.
Microwave in short bursts, stirring in between.
- Freezing: Not ideal. Cream sauces and tortellini can turn grainy or mushy after freezing.
Why This is Good for You
- Balanced meal: You get protein from the beef, carbs from the pasta, and fiber plus vitamins from peppers and onions.
- Customizable richness: Use half-and-half or lighten the cheese to fit your goals without losing flavor.
- Iron and B vitamins: Beef supports energy and satiety, while veggies add antioxidants and color.
Pitfalls to Watch Out For
- Overcooking the beef: Thin slices cook fast. Pull them as soon as they’re browned to keep them tender.
- Mushy tortellini: Stop at al dente and add to the sauce right before serving.
- Broken sauce: Boiling cream can separate.
Keep it at a gentle simmer and avoid high heat after adding dairy.
- Under-seasoning: Taste as you go. The cream and pasta can mute flavors; a pinch more salt or Worcestershire can make a big difference.
Variations You Can Try
- Chicken cheesesteak version: Swap beef for thin-sliced chicken thighs or breasts. Cook the same way.
- Mushroom boost: Add 8 ounces of sliced cremini or portobello for a savory kick.
- Spicy provolone: Use sharp provolone or add a spoon of hot cherry peppers.
- Lighter sauce: Replace half the cream with milk and thicken with a teaspoon of cornstarch slurry.
- Veggie-forward: Add spinach, roasted broccoli, or zucchini rounds near the end.
- Gluten-conscious: Use gluten-free tortellini and check your broth and Worcestershire labels.
- Cheese swap: Try a blend of provolone and mozzarella, or finish with a little grated Parmesan for depth.
FAQ
Can I use ground beef instead of sliced steak?
Yes.
Brown 1 pound of ground beef, drain excess fat, and continue with the recipe. The flavor will be similar, though you’ll miss the thin, steak-like texture.
What tortellini flavor works best?
Cheese tortellini is classic here. Four-cheese or ricotta-spinach both work.
Meat-filled tortellini can be too heavy with the steak.
Do I need provolone, or can I use another cheese?
Provolone is traditional for cheesesteak flavor, but mozzarella, Monterey Jack, or a mild cheddar blend also melt well. For more tang, add a little shredded Parmesan at the end.
How do I slice steak thinly at home?
Freeze the meat for about 20 minutes to firm it up, then use a sharp knife to slice against the grain into very thin strips.
Can I make this ahead?
You can prep and slice the steak and chop veggies ahead. Cook fresh when you’re ready.
Fully cooked pasta dishes with cream sauce are best enjoyed right away.
Is there a non-dairy option?
Use a lactose-free cream or a rich unsweetened cashew cream and a good melting dairy-free cheese. The flavor will shift slightly, but it still works.
How can I make it less rich?
Use half-and-half, reduce the provolone by one-third, and add extra sautéed veggies. A squeeze of lemon at the end also brightens the sauce.
What pan should I use?
A large, heavy skillet or sauté pan (10–12 inches) is ideal.
Stainless steel or cast iron gives you better browning for the beef and veggies.
Final Thoughts
Philly cheesesteak tortellini pasta delivers comfort in a simple, weeknight-friendly package. It’s the kind of dish that feels special without demanding much time. Keep the steak tender, the sauce gentle, and the seasoning bold.
With a handful of pantry staples and fresh tortellini, you’ll have a cozy dinner that hits all the right notes. Enjoy it as-is, or make it your own with one of the easy variations above.
Ingredients
Instructions
- Prep the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
- Slice the beef: If not pre-sliced, freeze the steak for 20 minutes to firm it up. Slice very thinly against the grain. Season lightly with salt and pepper.
- Sauté the vegetables: Heat 1 tablespoon oil in a large skillet over medium-high. Add peppers and onion with a pinch of salt. Cook 5–7 minutes until softened with some caramelized edges. Stir in garlic for 30 seconds. Transfer veggies to a plate.
- Cook the beef: Add another tablespoon oil to the pan. Sear the sliced beef in an even layer, working in batches if needed, 1–2 minutes per side until just browned. Don’t overcook. Return all beef to the skillet.
- Deglaze and season: Pour in Worcestershire and a splash of beef broth. Scrape up brown bits. Add Italian seasoning and a small pinch of red pepper flakes if using.
- Build the sauce: Lower heat to medium. Add remaining broth and the cream. Whisk in Dijon. Simmer 2–3 minutes until slightly thickened. Taste and adjust salt and pepper.
- Add veggies and tortellini: Return peppers and onions to the skillet. Fold in the cooked tortellini, coating everything in the sauce.
- Melt the cheese: Lay provolone slices over the top or stir in shredded provolone. Cover for 1–2 minutes to melt into a silky sauce. If you want extra gooey, add a little more cheese.
- Finish and serve: Sprinkle with chopped parsley. Serve hot with a side salad or garlic bread if you like.
