Philly Cheesesteak Tortellini Recipe
If you’re looking for a weeknight dinner that delivers comfort, excitement, and a new twist on a classic, Philly Cheesesteak Tortellini is about to become your next obsession. Imagine savory strips of seared steak, tangy sautéed peppers and onions, and pillowy cheese-filled tortellini all swimming together in a luscious, melty provolone sauce—this dish is everything you love about a Philly cheesesteak crossed with cheesy pasta perfection. It’s one pan, thirty minutes, and a big, happy “wow” at the dinner table.
Ingredients You’ll Need
Philly Cheesesteak Tortellini comes together with a lineup of familiar favorites. Each ingredient is essential, building layers of flavor—from tender beef and colorful veggies, to rich cream and gooey cheese. Here’s what you’ll want on hand for absolute dinner greatness:
- Olive oil: Gives the steak and veggies an extra rich sear and keeps everything juicy.
- Ribeye steak or shaved beef: Opt for ribeye if possible for melt-in-your-mouth tenderness, but shaved deli roast beef can work in a pinch.
- Salt and pepper: These basic seasonings help every flavor pop and should be used generously to taste.
- Yellow onion: Sliced thin, onion adds essential sweetness and that classic cheesesteak aroma.
- Green bell pepper: Contributes a mild, earthy bite and vibrant color.
- Red bell pepper: Sweet red peppers bring an eye-catching visual pop and nuanced flavor.
- Garlic: Just two cloves, freshly minced, add a little sharpness and complexity.
- Worcestershire sauce: Boosts umami and rounds out the savory steak flavor.
- Refrigerated cheese tortellini: These quick-cooking pasta pillows are key for that irresistible cheesy bite in every forkful.
- Unsalted butter: Creates a silky base for the cheese sauce, and you can adjust salt later.
- All-purpose flour: Just a tablespoon forms the roux to thicken your sauce.
- Beef broth: Adds meaty depth to the sauce and brings it all together.
- Heavy cream: For real decadence and a velvety smooth finish.
- Provolone cheese (shredded): Classic Philly flavor melts effortlessly for that signature cheesy pull.
- Mozzarella cheese (shredded): Adds mild creaminess and a bit of stretchy magic.
How to Make Philly Cheesesteak Tortellini
Step 1: Cook the Cheese Tortellini
Bring a large pot of salted water to a lively boil and add your refrigerated cheese tortellini. Follow the package directions—it only takes a few minutes for these cheesy bites to cook through. Once they’re tender but still hold their shape, drain them and set aside. This simple step is the foundation for the cozy pasta experience that makes Philly Cheesesteak Tortellini so special.
Step 2: Sear the Steak
While your tortellini bubbles away, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye or shaved beef, seasoning liberally with salt and pepper. Cook the steak just until browned; don’t overdo it, as these thin pieces cook quickly and you want them juicy. Remove the cooked steak from the skillet, keeping all those flavorful bits behind.
Step 3: Sauté the Vegetables
In the same skillet—even better, because those browned bits are gold—toss in the sliced onion and both bell peppers. Sauté for about five minutes, stirring occasionally until the vegetables soften and begin to caramelize. Next, stir in the minced garlic and a dash of Worcestershire sauce, letting everything sizzle for one more minute. Your kitchen will smell heavenly at this point.
Step 4: Make the Cheese Sauce
Push the veggies to one side of your skillet, then melt the butter in the empty space. Stir in the flour to form a quick roux, which will thicken the sauce. Whisk in the beef broth slowly, followed by the heavy cream, until you have a rich, harmonious sauce. Let it bubble away for about 3–4 minutes to thicken just slightly, then stir in the provolone and mozzarella until gloriously melted and smooth.
Step 5: Bring It All Together
Return the browned steak and cooked cheese tortellini to your skillet, tossing everything so the steak, pasta, and veggies are all drenched in that fantastic cheese sauce. Give it a moment on the heat for everything to get piping hot, then plate up your Philly Cheesesteak Tortellini while it’s still steamy and melty.
How to Serve Philly Cheesesteak Tortellini
Garnishes
Sprinkle your finished Philly Cheesesteak Tortellini with a little chopped parsley or fresh basil if you want a pop of color—both add fresh, herby notes that play perfectly with the rich cheese sauce. Another favorite: scatter a few extra shreds of provolone or a quick dusting of black pepper on top just before serving.
Side Dishes
Philly Cheesesteak Tortellini is hearty enough to stand alone, but a simple crisp green salad on the side balances the richness, and crusty garlic bread is perfect for scooping up any cheesy leftovers on your plate. If you’re after something lighter, try steamed green beans or roasted broccoli for a fresh crunch.
Creative Ways to Present
For a fun family-style meal, serve Philly Cheesesteak Tortellini right out of the skillet at the table for that cozy, casual vibe. For a party, scoop small portions into ramekins and top with a little broiled cheese for crispy edges. Want to impress? Pile it into hollowed-out crusty rolls for an unforgettable Philly fusion sandwich.
Make Ahead and Storage
Storing Leftovers
Got some Philly Cheesesteak Tortellini left after dinner? Transfer it to an airtight container and refrigerate. It will keep for up to 3 days. The flavors meld and get even bolder overnight, making for a delightfully cheesy next-day lunch or dinner.
Freezing
Freezing Philly Cheesesteak Tortellini is possible, though the sauce may separate a touch during thawing because of all the dairy. If you want to freeze it, cool completely, pack in freezer-safe containers, and store for up to 2 months. Thaw overnight in the fridge for the best results.
Reheating
Reheat leftovers gently in a skillet or saucepan over medium-low heat, adding a splash of cream or milk to revive the creamy sauce. You can also microwave individual portions in 30-second bursts, stirring in between, until piping hot.
FAQs
Can I use chicken instead of beef?
Absolutely! Swap out the ribeye for thinly sliced chicken breast or thigh. Sear the chicken until cooked through and follow the recipe as directed for a fun twist on Philly Cheesesteak Tortellini.
What cheese works best if I don’t have provolone?
No provolone? No problem. Try low-moisture mozzarella or even sliced American cheese for extra creaminess. Monterey Jack is also a good stand-in if you like things a little bolder.
Is this Philly Cheesesteak Tortellini spicy?
The original recipe is mild, but you can definitely spice it up by adding red pepper flakes, a pinch of cayenne, or even sliced jalapeños in with the bell peppers for a gentle heat throughout.
Can I make Philly Cheesesteak Tortellini in advance?
Yes! You can prepare the entire dish ahead of time, then refrigerate and gently reheat before serving. Add a small splash of beef broth or cream to loosen the sauce while reheating.
What’s the best way to slice the steak?
For Philly Cheesesteak Tortellini, slice the steak as thin as possible (even slightly frozen steak is easier to slice thin). This ensures tender meat that cooks up quickly and absorbs all the saucy flavors.
Final Thoughts
If you’re craving a cozy, crowd-pleasing dinner that’s both nostalgic and incredibly satisfying, you have to give Philly Cheesesteak Tortellini a try. It’s the perfect blend of everything you love—cheesy, creamy, meaty, and just a little bit different. Grab the ingredients and let your kitchen become the new favorite sandwich shop in town!
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Philly Cheesesteak Tortellini Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of a classic Philly cheesesteak with a twist in this delicious Philly Cheesesteak Tortellini recipe. Tender ribeye steak, colorful bell peppers, and cheese-filled tortellini come together in a creamy, cheesy sauce for a satisfying meal that’s perfect for any night of the week.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound thinly sliced ribeye steak or shaved beef
- Salt and pepper to taste
Veggies:
- 1 small yellow onion (sliced)
- 1 small green bell pepper (sliced)
- 1 small red bell pepper (sliced)
- 2 cloves garlic (minced)
Sauce and Cheese:
- 1 teaspoon Worcestershire sauce
- 1 (19-ounce) package refrigerated cheese tortellini
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Cook Tortellini: Boil salted water and cook tortellini per package instructions. Drain and set aside.
- Sear Steak: Brown ribeye steak in olive oil, season, and set aside.
- Sauté Veggies: Cook onion, bell peppers, garlic, and Worcestershire sauce.
- Make Sauce: Create a roux with butter and flour, add broth and cream. Melt in cheeses.
- Combine: Mix in steak and tortellini. Heat through and serve hot.
Notes
- You can substitute shaved deli roast beef if ribeye is unavailable.
- For extra heat, add red pepper flakes or sliced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg
