Philly Cheesesteak Tortellini Pasta Recipe

Get ready to fall head over heels for a comfort food mashup that’s as fun as it is delicious! Philly Cheesesteak Tortellini Pasta brings together the iconic flavors of Philly cheesesteak—tender steak, peppers, onions, and gooey cheese—with pillowy cheese tortellini for a weeknight dinner that feels extra special. This dish is the best of both worlds: cheesy, saucy, and heartwarming, with every bite delivering a little taste of home. Whether you’re feeding a crowd or just craving something cozy, you’ll love how this recipe turns simple ingredients into a show-stopping meal.

Ingredients You’ll Need

The beauty of Philly Cheesesteak Tortellini Pasta is in its straightforward ingredient list—each component brings something important to the table, whether it’s richness, texture, or a burst of color. Here’s what you’ll need to create this irresistible pasta dish:

• Cheese tortellini (20 ounces): These tender, cheese-filled pasta pockets soak up all the savory sauce and are the perfect base for this dish.
• Olive oil (1 tablespoon): Just a bit helps sear the steak and sauté the veggies, building the flavor from the very start.
• Shaved steak or thinly sliced sirloin (1 pound): Go for classic Philly flavor—shaved steak cooks quickly and stays deliciously tender.
• Green bell pepper (1, sliced): This classic Philly cheesesteak ingredient adds a pop of color and a sweet, mild crunch.
• Small yellow onion (1, sliced): Onion brings sweetness and depth, caramelizing perfectly with the peppers and mushrooms.
• Mushrooms (8 ounces, sliced): Earthy mushrooms add savory flavor and a little extra heartiness.
• Garlic (2 cloves, minced): Just enough to infuse the sauce with irresistible aroma and warmth.
• All-purpose flour (1 tablespoon): Helps thicken the creamy, cheesy sauce without making it heavy.
• Beef broth (1 cup): Deepens the savory flavor and forms the base of your velvety sauce.
• Heavy cream (1/2 cup): Adds luscious creaminess and richness to every bite.
• Worcestershire sauce (1 teaspoon): A secret weapon for umami and depth—don’t skip it!
• Salt (1/2 teaspoon): Enhances all the flavors and brings the dish together.
• Black pepper (1/4 teaspoon): Adds a subtle kick and balances the richness.
• Shredded provolone cheese (1 1/2 cups): Melts beautifully into the sauce for that signature Philly cheesesteak gooeyness (mozzarella is a great substitute if needed).
• Grated Parmesan cheese (1/4 cup): Sprinkled in for a salty, nutty finish that rounds out the flavors.

How to Make Philly Cheesesteak Tortellini Pasta

Step 1: Cook the Cheese Tortellini

Start by bringing a large pot of salted water to a boil. Add your cheese tortellini and cook according to the package instructions, usually just 3 to 5 minutes for refrigerated tortellini. Drain the pasta and set it aside—you want it ready to go, so everything comes together quickly once your sauce is bubbling.

Step 2: Sear the Steak

In a large skillet over medium-high heat, drizzle in the olive oil and add the shaved steak. Let it sizzle, stirring occasionally, until it’s just browned—this takes about 3 to 4 minutes. Remove the steak from the pan and set it aside. This step locks in all those savory juices and keeps the steak tender.

Step 3: Sauté the Vegetables

Using the same skillet, toss in the sliced green bell pepper, onion, and mushrooms. Cook for 5 to 6 minutes, stirring occasionally, until everything is softened and the onions start to turn golden. Add the minced garlic and sauté for another minute. The aroma alone will have everyone peeking into the kitchen!

Step 4: Make the Creamy Sauce

Sprinkle the flour over the sautéed veggies and stir to coat them evenly—this is the secret to a silky sauce. Slowly pour in the beef broth and heavy cream, stirring constantly. Watch as the sauce thickens to a creamy consistency. Add the Worcestershire sauce, salt, and black pepper. Be patient here; a little stirring goes a long way toward a perfectly smooth sauce.

Step 5: Combine Everything

Return the cooked steak to the skillet and add the drained tortellini. Gently fold everything together so the tortellini is coated in that dreamy sauce and the steak and vegetables are evenly distributed. Now, stir in the shredded provolone and Parmesan cheeses. Let them melt into the sauce, turning everything irresistibly creamy and cheesy. Serve your Philly Cheesesteak Tortellini Pasta warm, with a sprinkle of extra cheese or fresh parsley if you like.

How to Serve Philly Cheesesteak Tortellini Pasta

Garnishes

Take your Philly Cheesesteak Tortellini Pasta over the top with a finishing touch of extra shredded provolone or mozzarella, a sprinkle of grated Parmesan, or a handful of chopped fresh parsley. For a little zing, scatter on some sliced green onions or a pinch of red pepper flakes. These simple garnishes add color and flavor, making your pasta look as good as it tastes.

Side Dishes

Pair your pasta with a crisp green salad tossed in a tangy vinaigrette to balance the richness of the dish. Garlic bread or a warm baguette is perfect for swiping up any leftover sauce. If you want to keep things classic Philly, serve with oven-roasted potato wedges or even a pile of kettle chips on the side for extra crunch.

Creative Ways to Present

For a fun twist, serve Philly Cheesesteak Tortellini Pasta in individual cast iron skillets or shallow bowls. You can also spoon it into hollowed-out bread rolls or mini bread bowls for a playful, sandwich-inspired presentation. If you’re hosting a party, try baking it in a casserole dish topped with extra cheese and broil until bubbly for a crowd-pleasing pasta bake.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Philly Cheesesteak Tortellini Pasta to an airtight container and refrigerate for up to 3 days. The flavors meld even more overnight, making for a fantastic next-day lunch or quick dinner. Just be sure to give everything a good stir before reheating to redistribute the creamy sauce.

Freezing

You can freeze Philly Cheesesteak Tortellini Pasta for up to 2 months, although the texture of the cream sauce may change slightly after thawing. To freeze, portion the cooled pasta into freezer-safe containers or bags, removing as much air as possible. Label and date the containers so you never lose track of your tasty stash.

Reheating

For best results, reheat leftovers gently on the stovetop over medium-low heat, adding a splash of milk, cream, or beef broth to loosen the sauce if needed. You can also microwave it in 1-minute bursts, stirring between intervals. If frozen, thaw overnight in the fridge before reheating for the creamiest results.

FAQs

Can I use a different type Main Course

Absolutely! While cheese tortellini brings extra flavor and a pillowy bite, you can swap in any short pasta, like penne or rigatoni. Just keep in mind that tortellini really soaks up the sauce and adds a cheesy dimension that makes Philly Cheesesteak Tortellini Pasta extra special.

What’s the best steak to use for this recipe?

Shaved steak is the classic pick for authentic Philly cheesesteak flavor, but thinly sliced sirloin or even ribeye work beautifully. If you have a local butcher, ask them to shave or thinly slice the beef for you to save time and effort.

Can I make this dish spicy?

Definitely! For a kick of heat, add red pepper flakes when sautéing the veggies, or use pepper jack cheese instead of provolone in your Philly Cheesesteak Tortellini Pasta. You can also serve hot sauce on the side for those who like it extra fiery.

Is there a way to make this recipe lighter?

To lighten things up, use half-and-half instead of heavy cream and reduce the amount of cheese slightly. You can also add more veggies, like spinach or zucchini, for extra nutrition without sacrificing flavor.

Can I prep anything ahead of time?

Yes! You can slice all your vegetables and even pre-cook the steak up to a day in advance. Store them in the fridge until you’re ready to finish the recipe—this makes assembling your Philly Cheesesteak Tortellini Pasta even quicker on busy nights.

Final Thoughts

If you love comfort food with a twist, you owe it to yourself to try Philly Cheesesteak Tortellini Pasta. It’s a warm, cheesy hug in a bowl, and every bite delivers bold flavors and creamy goodness. Give it a spot in your dinner rotation—I can’t wait to hear how you make it your own!

Philly Cheesesteak Tortellini Pasta Recipe

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4.8 from 8 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting and hearty Philly Cheesesteak Tortellini Pasta combining tender shaved steak, sautéed vegetables, and cheesy tortellini in a creamy sauce. Perfect for a quick weeknight dinner that brings Italian and American flavors together.

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Ingredients

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Protein & Pasta

• 20 ounces refrigerated cheese tortellini
• 1 pound shaved steak or thinly sliced sirloin

Vegetables

• 1 green bell pepper, sliced
• 1 small yellow onion, sliced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced

Sauce & Seasoning

• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cheese

• 1 1/2 cups shredded provolone cheese (or mozzarella)
• 1/4 cup grated Parmesan cheese

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Instructions

1. Cook tortellini: Boil the cheese tortellini according to package instructions until al dente. Drain well and set aside to keep warm.
2. Sear steak: Heat olive oil in a large skillet over medium-high heat. Add the shaved steak and cook until browned and cooked through, about 3 to 4 minutes. Remove from skillet and set aside.
3. Sauté vegetables: In the same skillet, add sliced bell pepper, onion, and mushrooms. Cook for 5 to 6 minutes until vegetables are softened and slightly caramelized.
4. Add garlic: Stir in the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
5. Make sauce base: Sprinkle the flour evenly over the vegetables and stir well to coat. Slowly pour in the beef broth and heavy cream while stirring continuously to avoid lumps.
6. Thicken sauce: Continue to cook and stir until the sauce begins to thicken, about 2 to 3 minutes.
7. Season sauce: Stir in Worcestershire sauce, salt, and black pepper to flavor the sauce.
8. Combine steak and tortellini: Return the cooked steak back to the skillet along with the drained tortellini. Mix everything together to combine evenly with the sauce.
9. Add cheese: Stir in the shredded provolone and grated Parmesan cheeses. Cook on low heat until the cheeses melt fully and the sauce becomes creamy.
10. Serve: Serve the Philly Cheesesteak Tortellini warm, optionally garnished with extra cheese or fresh parsley for added flavor and color.

Notes

• Frozen tortellini can be used; just boil and drain before adding to the dish.
• For a spicy kick, add red pepper flakes or substitute provolone with pepper jack cheese.
• Leftovers store well in an airtight container and reheat perfectly for next-day lunches.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 620
• Sugar: 4g
• Sodium: 580mg
• Fat: 34g
• Saturated Fat: 16g
• Unsaturated Fat: 15g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 33g
• Cholesterol: 100mg