Philly Cheesesteak Tortellini

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I didn’t plan on creating this Philly Cheesesteak Tortellini recipe—it just kind of happened in my kitchen one weeknight, and now I can’t stop making it. I had leftover steak, a bag of cheese tortellini in the fridge, and a colorful mix of bell peppers sitting on the counter. That combination sparked something delicious and comforting. The flavors are everything you’d expect from a cheesesteak, wrapped up in a creamy, cheesy pasta dish that comes together in one skillet.

The richness of the cheese-filled tortellini perfectly complements the juicy seared steak, while the sauteed bell peppers and onions bring freshness and crunch. The whole dish is tied together with a lightly creamy sauce that coats every bite in savory goodness. I’ve made this for friends and family multiple times, and every single person went back for seconds. It’s hearty without being too heavy, and it’s exactly the kind of comfort food that satisfies.

What I love most about this recipe is how quick and adaptable it is. Whether you’re using leftover steak or cooking it fresh, everything comes together in under 30 minutes. And because it’s made in one pan, cleanup is a breeze. I find myself turning to this dish on busy nights, but it’s also great for casual get-togethers. It’s an easy crowd-pleaser that tastes like something you spent hours making.

Check out more quick dinner ideas like this one in my Creamy Chicken Tortellini Skillet, Steak Alfredo Pasta Bake, and Garlic Butter Shrimp Tortellini.

Why You’ll Love This Philly Cheesesteak Tortellini

If you’re a fan of creamy pasta and hearty meals, this is going to hit all the right notes. It has the soul of a Philly cheesesteak, but in a cozy pasta form. You get flavorful steak, tender cheese tortellini, and all the best parts of classic cheesesteak flavors in every mouthful.

You’ll love this recipe because it’s:

• Ready in under 30 minutes.
• Made in one pan for easy cleanup.
• Perfect for using up leftover steak or veggies.
• A fusion of two comfort food favorites: pasta and cheesesteak.
• Family-friendly and picky-eater approved.

Whether you’re looking to switch up your weeknight routine or impress guests with a fun and flavorful dish, Philly Cheesesteak Tortellini is the way to go.

Ingredients

Cheese Tortellini: This is the base of the dish. Its cheesy, pillowy texture pairs beautifully with the steak and sauce.

Sirloin Steak: You want a tender cut that sears well and slices thin. It brings the “cheesesteak” component to life.

Bell Peppers (Red, Green, Yellow): They add sweetness, color, and a nice bite that balances the richness of the dish.

Yellow Onion: Essential for that classic cheesesteak flavor, caramelized onions add depth.

Garlic: Freshly minced garlic enhances everything with a warm, savory aroma.

Cream Cheese: This helps form a velvety base for the sauce.

Shredded Provolone or Mozzarella: Melts into the sauce to give you that gooey, cheesy factor.

Beef Broth: Adds moisture and deepens the savory notes in the sauce.

Salt, Pepper, Italian Seasoning: These seasonings round out the flavors.

Olive Oil & Butter: For searing and sautéing everything to golden perfection.

How to Make Philly Cheesesteak Tortellini

Step 1: Sear the Steak

Heat olive oil in a large skillet over medium-high heat. Season the steak slices with salt and pepper, then sear them until just browned and cooked to your desired doneness. Remove from skillet and set aside.

Step 2: Sauté the Veggies

In the same skillet, melt butter. Add the sliced onions and bell peppers. Cook until tender and slightly caramelized. Add the minced garlic and cook for another minute until fragrant.

Step 3: Make the Sauce

Lower the heat and add cream cheese to the skillet. Stir until melted and combined with the veggies. Slowly pour in the beef broth, stirring until smooth. Add shredded provolone or mozzarella, stirring until the sauce becomes creamy and coats the vegetables.

Step 4: Cook the Tortellini

Meanwhile, cook the cheese tortellini according to package instructions. Drain and reserve a small amount of pasta water.

Step 5: Combine Everything

Add the cooked tortellini and steak back to the skillet with the creamy sauce. Toss gently to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 6: Finish and Serve

Sprinkle with Italian seasoning, a bit more cheese if desired, and serve warm. Garnish with chopped parsley for a pop of freshness.

Recipe Variations and Possible Substitutions

You can get really creative with Philly Cheesesteak Tortellini. If you don’t have sirloin, flank steak or even thinly sliced ribeye would work beautifully. Want to make it vegetarian? Swap out the steak for portobello mushrooms or soy-based strips. Don’t have tortellini? Use penne or rotini and add extra shredded cheese to mimic the creaminess.

You can also play with the cheese. Swap provolone for shredded cheddar, Monterey Jack, or even a touch of American cheese for that classic cheesesteak taste. If you’re dairy-free, use plant-based cream cheese and a dairy-free shredded cheese that melts well. And spice lovers can toss in a few chili flakes or diced jalapeños for a little heat.

Serving and Pairing Suggestions

Philly Cheesesteak Tortellini is rich and flavorful, so I like to serve it with something fresh on the side. A crisp green salad with vinaigrette helps cut through the creaminess, or you could go for roasted broccoli or asparagus. If you’re serving a crowd, warm garlic bread or a soft baguette makes a perfect side to mop up the sauce.

As for drinks, a chilled glass of white wine like Chardonnay or a light lager complements the richness well. For non-alcoholic options, a sparkling lemonade or iced tea works beautifully.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce and warm it gently on the stovetop over medium heat. Microwave works too—just cover the dish and stir halfway through.

This dish doesn’t freeze particularly well because of the creamy sauce and tortellini texture, so I recommend enjoying it fresh or within a few days.

FAQs

Can I use frozen tortellini for Philly Cheesesteak Tortellini?

Yes, just cook it according to the package instructions and make sure to drain it well before adding it to the skillet.

What kind of steak works best for Philly Cheesesteak Tortellini?

Sirloin is ideal, but ribeye or flank steak work great too. Just make sure it’s thinly sliced for tenderness and quick cooking.

Can I make Philly Cheesesteak Tortellini ahead of time?

You can prep the steak and veggies in advance and refrigerate them. Cook the pasta and assemble just before serving for the best texture.

Is Philly Cheesesteak Tortellini spicy?

Not at all. It’s mild and creamy, but you can make it spicy by adding red pepper flakes or jalapeños.

Can I make Philly Cheesesteak Tortellini without cream cheese?

Yes, you can use heavy cream instead, though the sauce will be less tangy and slightly thinner.

Related Recipe You’ll Like

If you’re into skillet pasta dinners that are bold and comforting, you should definitely check out my Creamy Chicken Tortellini Skillet. It’s another one-pan wonder that’s fast, flavorful, and ideal for busy weeknights. For a beefy baked twist, I also recommend trying the Steak Alfredo Pasta Bake. Both recipes share that same balance of richness and simplicity that makes them true weeknight heroes.

Save and Share This Recipe for Later

Loved this Philly Cheesesteak Tortellini? Don’t forget to save it for later! Pin this recipe on your Pinterest board so you can always find it when that creamy, cheesy craving hits. It also makes a perfect share for your foodie friends and family—send it in a text, drop it in the group chat, or post it on your socials. Great recipes are meant to be shared!

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