If you love the hearty flavors of a classic Philly cheesesteak but want to switch things up with a fun twist, this Philly Cheesesteak Tortellini Recipe is about to become your new favorite dinner. Imagine tender cheese-filled tortellini swimming in a rich, creamy sauce loaded with juicy slices of seasoned steak, sautéed peppers, onions, and mushrooms—all the elements of an iconic sandwich reimagined as a cozy pasta dish. It’s indulgent comfort food with bright pops of color and flavor that come together in under 40 minutes, making it perfect for busy weeknights or casual weekend feasts.
Ingredients You’ll Need
Don’t be intimidated by this recipe; the ingredients are straightforward yet absolutely essential. Each one adds an important layer of flavor, texture, or color that transforms simple tortellini into a crave-worthy meal bursting with classic Philly cheesesteak vibes.
- 12 oz cheese tortellini: Using fresh or refrigerated tortellini ensures a pillowy texture that perfectly soaks up the sauce.
- 1 lb thinly sliced steak (ribeye or sirloin): Tender and flavorful, this is the heart of the dish that brings authentic meaty goodness.
- 1 tbsp olive oil: Helps sear the steak beautifully and sauté the veggies evenly.
- 1 green bell pepper, sliced: Adds a crisp, fresh bite and vibrant color.
- 1 red bell pepper, sliced: Brings sweetness and helps mimic that classic cheesesteak palette.
- 1 small onion, sliced: Offers savory depth that caramelizes perfectly during cooking.
- 8 oz mushrooms, sliced: Earthy undertones that complement the steak and add texture.
- 2 cloves garlic, minced: Just enough to infuse the whole dish with warmth and aroma.
- 1 cup beef broth: Forms the flavorful base of the luscious sauce.
- 1 cup heavy cream: Makes the sauce luxuriously creamy and rich.
- 1/2 cup shredded provolone cheese: Melts smoothly for that authentic Philly cheesesteak cheese vibe.
- 1/2 cup shredded mozzarella cheese: Adds stringy gooeyness and mild flavor balance.
- 1 tbsp Worcestershire sauce: Injects umami punch reminiscent of classic steak seasoning.
- 1/2 tsp garlic powder: Enhances the overall garlic flavor without overpowering.
- 1/2 tsp onion powder: Supports savory layers in the seasoning mix.
- Salt and black pepper, to taste: Essential for adjusting flavor just right.
How to Make Philly Cheesesteak Tortellini Recipe
Step 1: Cook the Tortellini
First things first, bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. This usually takes just a few minutes for fresh or refrigerated pasta. Once tender and al dente, drain and set aside—these little pillows will be soaking up all the flavors soon, so it’s important they’re perfectly cooked but not mushy.
Step 2: Sear the Steak
Heat a tablespoon of olive oil in a large skillet over medium-high heat. While it warms up, season the thinly sliced steak with garlic powder, onion powder, salt, and black pepper. Then, in batches if needed, sear the steak slices for about 2 to 3 minutes on each side until they develop a nice brown crust but remain juicy. Remove the steak from the pan and set it aside so you can cook the vegetables in the same flavorful skillet.
Step 3: Sauté the Vegetables
In the same skillet, toss in the sliced onions, green and red bell peppers, and mushrooms. Cook everything for around 5 minutes until the vegetables soften and start to caramelize, releasing their natural sweetness. Add the minced garlic during the last minute of cooking to infuse the mix with subtle garlicky warmth without burning it.
Step 4: Prepare the Creamy Sauce
Pour in the beef broth and Worcestershire sauce, stirring everything together to lift those delicious browned bits from the bottom of the pan—this creates a rich flavor base. Lower the heat to medium-low, then stir in the heavy cream. Let the sauce come to a gentle simmer so it thickens slightly. Now, sprinkle in the shredded provolone and mozzarella cheeses, stirring continuously until the mixture is smooth, creamy, and the cheese has melted completely.
Step 5: Combine and Toss
Return the cooked tortellini and steak to the skillet, gently tossing everything together so the pasta and meat are luxuriously coated in the cheesy, savory sauce. Take a moment to taste and adjust the seasoning with a little extra salt and pepper if needed—this final step ensures every bite is perfectly balanced and bursting with flavor.
How to Serve Philly Cheesesteak Tortellini Recipe
Garnishes
For a lovely finishing touch, sprinkle some freshly chopped parsley or chives over the top. This adds a pop of fresh, herbaceous brilliance that contrasts beautifully with the creamy sauce. A sprinkle of extra shredded provolone or mozzarella can enhance the cheesy goodness visually and taste-wise. If you’re feeling adventurous, a light dusting of crushed red pepper flakes offers a subtle kick that amps up the savory profile.
Side Dishes
This Philly Cheesesteak Tortellini Recipe shines as a complete meal, but pairing it with a crisp green salad dressed in a tangy vinaigrette helps balance the richness. Roasted or steamed green vegetables like broccoli, asparagus, or green beans offer a refreshing, healthy contrast. For a heartier side, garlic bread or warm focaccia bread slices are excellent for sopping up every last bit of that dreamy sauce.
Creative Ways to Present
For dinner parties or family meals, serve this tortellini in individual shallow bowls to showcase the vibrant peppers and mushrooms nestled among glossy pasta. Add a small Parmesan crisp on the side or place a grilled mini-skewer of steak and peppers next to the dish for fun Philly-inspired theatrics. You can even bake the combined mixture in a casserole dish with extra cheese on top for a bubbly, golden finish if you want to turn up the comfort factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Philly Cheesesteak Tortellini Recipe, store them in an airtight container in the refrigerator. The creamy sauce tends to thicken when cold, so stirring in a splash of beef broth or cream when reheating will help bring it back to that silky consistency. Enjoy within 2 to 3 days for the best flavor and texture.
Freezing
This dish can be frozen, but it’s best to do so before combining everything with the cream sauce. Freeze cooked tortellini and cooked steak and veggies separately in freezer-safe containers or bags. When ready to eat, thaw fully in the fridge and prepare the sauce fresh before tossing all components together. This method keeps the flavors vibrant and the texture appealing.
Reheating
To reheat, warm the Philly Cheesesteak Tortellini gently in a skillet over medium-low heat, adding a splash of beef broth or cream as needed to loosen the sauce. Stir frequently to avoid sticking or separation. You can also reheat in the microwave in short intervals, stirring in between, to ensure even warming without drying out.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While tortellini is fantastic for trapping that creamy sauce and melty cheese, you can substitute with other filled pastas like ravioli or even short pasta shapes like penne or rigatoni. Just adjust cooking times accordingly.
What cut of steak works best for this recipe?
Thinly sliced ribeye or sirloin steak are the best choices due to their tenderness and flavor. They cook quickly and remain juicy, perfect for the Philly cheesesteak style.
Is it possible to make a vegetarian version?
Yes! You can omit the steak and add extra mushrooms, or use plant-based meat substitutes to recreate that meaty flavor. Just keep the rest of the sauce and veggies the same for that comforting Philly cheesesteak feel.
Can I prepare parts of this dish ahead of time?
Definitely. You can cook the tortellini, sauté the veggies, and even cook the steak in advance. Store separately and combine with the sauce just before serving to maintain freshness and texture.
How spicy is this dish?
The Philly Cheesesteak Tortellini Recipe as written is mild and soothing, focusing on savory and creamy flavors, but you can easily add red pepper flakes or a dash of hot sauce to taste for a little heat.
Final Thoughts
If you’re craving something fun, indulgent, and a little unexpected, this Philly Cheesesteak Tortellini Recipe has got you covered. It brings together the best of two worlds—the iconic steak and cheese filling with the comforting bounty of pasta—in a way that’s straightforward and so satisfying. I cannot wait for you to try it and enjoy every cheesy, flavorful bite!
Print
Philly Cheesesteak Tortellini Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Tortellini combines the bold, savory flavors of a classic Philly cheesesteak with tender cheese tortellini in a creamy, cheesy sauce. Loaded with sautéed steak, bell peppers, onions, mushrooms, and melted provolone and mozzarella cheeses, this one-pan skillet dish is a comforting twist on two favorite comfort foods, ready in just 35 minutes.
Ingredients
Pasta
- 12 oz cheese tortellini (fresh or refrigerated)
Steak and Seasoning
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Cooking Fats and Liquids
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
Cheeses
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until tender. Drain well and set aside to be combined later.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with garlic powder, onion powder, salt, and pepper. Sear the steak slices for 2–3 minutes per side until nicely browned. Remove the steak from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced onions, green and red bell peppers, and mushrooms. Sauté them for about 5 minutes until softened and fragrant. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Prepare the Sauce: Pour in the beef broth and Worcestershire sauce, stirring to combine all the flavors. Reduce the heat to medium-low and add the heavy cream. Bring the mixture to a gentle simmer, then stir in the shredded provolone and mozzarella cheeses until melted and the sauce becomes smooth and creamy.
- Combine Everything: Return the cooked tortellini and seared steak to the skillet with the creamy sauce and vegetables. Toss gently until everything is evenly coated with the cheese sauce. Taste and adjust seasoning with additional salt and black pepper as needed before serving.
Notes
- Use fresh or refrigerated tortellini for the best texture in this dish.
- Thinly slicing the steak helps it cook quickly and stay tender.
- If you prefer a spicier flavor, add a pinch of crushed red pepper flakes when cooking the vegetables.
- This recipe can be made with other cheeses such as fontina or Monterey Jack for a different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
