Philly Cheesesteak Tortellini Pasta

Philly Cheesesteak Tortellini Pasta brings together everything I love about comfort food in one skillet. This recipe transforms the iconic flavors of a classic Philly cheesesteak into a creamy pasta dish that’s become a regular request at my Sunday table.

I’ll never forget the first time I served this at a family gathering. My grandson took one bite and said, “Nonna, this tastes like Philadelphia met Italy in your kitchen!” He wasn’t wrong. There’s something magical about tender strips of seared steak mingling with cheese-stuffed tortellini, all coated in a rich provolone sauce with sweet caramelized onions and peppers. The aroma alone – that perfect combination of browned beef, melted cheese, and garlic – fills my kitchen with the kind of warmth that makes everyone gather around the stove before dinner’s even ready. This dish proves that sometimes the best recipes come from bringing two beloved traditions together. Time to get that skillet heating!

What Makes This Philly Cheesesteak Tortellini Pasta So Special

When I first started experimenting with this recipe, I wanted something that captured the soul of a Philly cheesesteak but could feed my whole family without standing over a griddle making individual sandwiches. This pasta delivers on that promise beautifully.

Here’s why this Philly Cheesesteak Tortellini Pasta works every time:

• Comes together in about 40 minutes – Perfect for those busy weeknights when you need something hearty without the fuss
• Uses ingredients you can find at any grocery store – No hunting down specialty items or making special trips
• Delivers restaurant-quality flavor at a fraction of the cost, and my family actually prefers this homemade version
• Adapts easily to what you have on hand – Different cheese blends, various cuts of beef, or whatever peppers are in your crisper drawer
• Creates the perfect texture combination – Tender pasta pillows, crispy-edged steak, and silky melted cheese in every forkful
• Makes wonderful leftovers that actually taste better the next day once all those flavors have had time to marry

I’ve served this to picky eaters, hungry teenagers, and dinner party guests alike, and it never fails to get that satisfied silence that tells you everyone’s too busy enjoying their food to talk.

Ingredient Spotlight

Cheese Tortellini forms the foundation of this dish, and I always choose a quality brand with generous cheese filling. Fresh tortellini from the refrigerated section gives you the best texture, though frozen works beautifully when that’s what you have.

Ribeye, Sirloin, or Flank Steak provides that authentic Philly cheesesteak flavor, and I’ve found that ribeye gives you the most tender, flavorful results. The key is slicing it thin against the grain – this makes even tougher cuts melt-in-your-mouth tender.

Provolone Cheese is non-negotiable for me because it’s the traditional Philly cheesesteak cheese that melts into that stretchy, creamy sauce we’re after. I prefer shredding it fresh rather than using pre-shredded for the smoothest melt.

Yellow Onions and Bell Peppers bring sweetness and color to the dish, and caramelizing them properly makes all the difference. I always use both red and green peppers for that classic cheesesteak look and flavor balance.

Beef Broth creates the sauce base and adds deep, savory notes that complement the steak beautifully. I reach for low-sodium broth so I can control the seasoning myself.

Heavy Cream transforms the sauce from thin to luxuriously creamy, coating every piece of tortellini and steak. Half-and-half works in a pinch, though you’ll sacrifice a bit of richness.

Worcestershire Sauce is my secret weapon for adding that umami depth that makes people wonder what your special ingredient is. Just a tablespoon brings incredible complexity to the sauce.

Tomato Paste might seem like an odd addition, but it adds body to the sauce and a subtle sweetness that balances the richness of the cheese and cream.

How to Make Philly Cheesesteak Tortellini Pasta

Step 1. I always start by getting my pasta water boiling first – heavily salt it like the sea, then cook your cheese tortellini according to package directions until al dente. Drain, toss with a drizzle of olive oil, and set aside.

Step 2. While your water heats, slice your beef as thin as possible against the grain. Betty’s tip: partially freezing the meat for 15-20 minutes makes slicing much easier and gives you restaurant-quality thin strips.

Step 3. In a large skillet over medium-high heat, add a tablespoon of olive oil and sear your steak in batches – don’t overcrowd the pan or it’ll steam instead of getting that beautiful caramelized crust. I’ve learned that 2-3 minutes per side is perfect. Remove and set aside.

Step 4. Using the same skillet with all those flavorful browned bits, add your sliced onions and peppers. After years of making this, I’ve found that cooking them over medium heat for 5-7 minutes gives you the perfect tender-crisp texture with caramelized edges.

Step 5. Add minced garlic to the vegetables and sauté for just 30 seconds – any longer and it can burn. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Step 6. Pour in your beef broth to deglaze the pan, scraping up all those delicious browned bits with a wooden spoon. Stir in the tomato paste and Worcestershire sauce until fully incorporated.

Step 7. Lower the heat to medium-low and stir in the heavy cream. I always add my shredded provolone gradually, stirring constantly until you get that smooth, glossy sauce. Patience here is key – rushing it can make the cheese seize up.

Step 8. Return your seared steak to the skillet along with the cooked tortellini. Gently fold everything together, making sure each piece gets coated in that luscious cheese sauce.

Step 9. Let the whole mixture simmer together for 2-3 minutes so the tortellini can soak up some of that flavor and the sauce can thicken slightly.

Step 10. Remove from heat, garnish with freshly chopped basil or parsley, and serve immediately while everything’s hot and the cheese is at its stretchiest.

Keeping This Philly Cheesesteak Tortellini Pasta Fresh

This pasta stores beautifully, which is why I often make a double batch knowing we’ll enjoy leftovers throughout the week. In the refrigerator, store your Philly Cheesesteak Tortellini Pasta in an airtight container for up to 3-4 days. I typically portion it into individual containers for easy grab-and-go lunches – my husband loves taking this to work.

The sauce does thicken as it sits, but that’s easily fixed. Betty’s storage method works well because the flavors actually deepen overnight as everything melds together. You might notice the tortellini absorbs some sauce, making it even more flavorful the next day.

For reheating, I prefer the stovetop method for the best texture. Add a splash of beef broth or even just water to a skillet, add your pasta, and warm over medium-low heat, stirring gently until heated through. The microwave works too – heat in 1-minute intervals, stirring between, and add a bit of liquid if it seems dry. Through trial and error, I learned that gentle reheating prevents the sauce from breaking and keeps the tortellini from getting mushy.

Freezing is possible for up to 2 months, though I’ll be honest – the texture of the tortellini and cream sauce changes slightly when frozen. If you do freeze it, thaw overnight in the refrigerator before reheating gently on the stovetop.

Perfect Partners for Philly Cheesesteak Tortellini Pasta

Since this dish is so rich and hearty, I like to balance it with lighter, fresher sides that won’t compete with those bold flavors.

• Crisp Green Salad with Vinaigrette – The acidity and crunch provide the perfect counterpoint to the creamy, cheesy pasta. I toss mixed greens with a simple lemon vinaigrette and maybe some cherry tomatoes.
• Garlic Bread or Garlic Knots – Because you need something to soak up every last bit of that provolone sauce. My family insists on this pairing every single time.
• Roasted Asparagus or Green Beans – A simple roasted vegetable with just olive oil, salt, and pepper adds color and a fresh element to the plate without much effort.
• Caesar Salad – The tangy, garlicky flavors complement the cheesesteak elements beautifully, and it’s substantial enough to hold its own next to this hearty pasta.
• Sautéed Mushrooms – If you want to add even more of that earthy, steakhouse flavor, a side of buttery mushrooms fits right in with this meal. Try my garlic butter steak bites with mushrooms for inspiration on how to prepare them perfectly.
• Crusty Italian Bread – Sometimes simple is best – good bread, a little butter, and you’re all set to round out this satisfying meal.

If you love this fusion of steak and pasta, you might also enjoy my one-pan cowboy butter tortellini steak bites or my creamy garlic beef pasta for more weeknight dinner inspiration.

FAQs

Philly Cheesesteak Tortellini Pasta

A hearty fusion of classic Philly cheesesteak flavors with cheese-stuffed tortellini in a rich provolone cream sauce with caramelized onions and peppers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Italian Fusion

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb cheese tortellini fresh or frozen
• 1 lb beef steak ribeye, sirloin, or flank, thinly sliced
• 2-3 tablespoons olive oil divided
• 1 large yellow onion thinly sliced
• 2 bell peppers red and green, sliced into strips
• 3 cloves garlic minced
• 1-2 cups provolone cheese shredded
• 1 cup beef broth low-sodium recommended
• 1/2 cup heavy cream or half-and-half
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• salt and black pepper to taste
• 1 pinch red pepper flakes optional
• fresh basil or parsley chopped, for garnish

Equipment

• Large pot for boiling pasta
• large skillet
• Wooden spoon
• mixing bowl

Method

 

1. Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package directions until al dente. Drain and drizzle with olive oil to prevent sticking. Set aside.
2. Thinly slice the beef against the grain. For easier slicing, partially freeze the meat for 15-20 minutes first.
3. Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Add steak slices in a single layer, working in batches if needed, and sear for 2-3 minutes on each side until nicely crusted. Remove and set aside.
4. In the same skillet, add more olive oil if needed. Add sliced onions, bell peppers, and minced garlic. Sauté over medium heat until tender and caramelized, about 5-7 minutes. Season with salt, pepper, and optional red pepper flakes.
5. Pour in 1 cup beef broth to deglaze the pan, scraping up any flavorful bits. Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce.
6. Lower heat to medium-low and stir in 1/2 cup heavy cream. Gradually add shredded provolone cheese, stirring continuously until melted and smooth. Adjust seasoning as needed.
7. Return seared steak to skillet with sauce and vegetables. Gently fold in cooked tortellini, ensuring every piece is coated with sauce.
8. Let mixture simmer for 2-3 minutes to allow flavors to meld together.
9. Remove from heat and garnish with freshly chopped basil or parsley. Serve immediately while hot.

Notes

Slice steak thinly against the grain for maximum tenderness. Don’t overcrowd the pan when searing steak – cook in batches if needed. If sauce is too thick, add pasta water or beef broth; if too thin, simmer to reduce. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.