Philly Cheesesteak Tortellini

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Imagine the iconic flavors of a Philly cheesesteak reimagined into a creamy, cheesy pasta dish that comes together effortlessly. This Philly Cheesesteak Tortellini is the ultimate comfort food mash-up: juicy strips of steak, sautéed bell peppers, and tender cheese-filled tortellini wrapped in a rich, savory sauce. It’s hearty, indulgent, and perfect for a weeknight dinner that feels anything but ordinary.

The combination of tender beef and melty provolone over pillowy pasta makes this dish a favorite for both pasta lovers and cheesesteak fans. Every bite is loaded with flavor, from the slightly crisped edges of seared steak to the subtle sweetness of cooked peppers. Add in a creamy sauce that clings to every fold of tortellini, and you’ve got a skillet meal that hits all the right notes.

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Ingredients for this Philly Cheesesteak Tortellini

• 1 lb steak (sirloin or ribeye), thinly sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 cups beef broth
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)
• 1 20 oz package refrigerated cheese tortellini
• 1 1/2 cups shredded provolone cheese
• Fresh parsley, chopped (for garnish)
• Grated parmesan, for serving (optional)

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Step 1: Sear the Steak

In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the thinly sliced steak, season with salt, pepper, and garlic powder, and cook until browned on both sides. Remove the steak from the skillet and set aside.

Step 2: Cook the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers. Cook until softened and slightly caramelized, about 5-7 minutes.

Step 3: Make the Sauce

Pour in the beef broth and bring to a simmer. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard if using. Let the mixture simmer for 5 minutes to allow the flavors to blend.

Step 4: Add the Tortellini

Stir in the cheese tortellini and cook according to the package directions directly in the sauce. This should take about 5-6 minutes.

Step 5: Combine Everything

Once the tortellini are tender, add the cooked steak back into the skillet. Stir in the shredded provolone cheese until melted and the sauce is thick and creamy.

Step 6: Serve

Garnish with chopped parsley and a sprinkle of grated parmesan if desired. Serve hot and enjoy your Philly Cheesesteak Tortellini!

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Frequently Asked Questions

Can I use a different type of pasta?

Yes, though cheese tortellini provides the best texture and flavor match for this dish. Penne or rotini would also work if needed.

What steak cut is best for this recipe?

Ribeye or sirloin are both great choices as they’re tender and flavorful. Just be sure to slice thinly against the grain.

Is there a substitute for heavy cream?

You can use half-and-half for a lighter option, though the sauce will be slightly less rich. Avoid milk as it may curdle.

Can I make this dish vegetarian?

Swap the steak for sautéed mushrooms and use vegetable broth instead of beef broth for a satisfying meatless version.

How spicy is this dish?

It’s mild as written, but you can add red pepper flakes or hot sauce to kick up the heat.

Can I make this ahead of time?

Yes! Cook everything and store in the fridge. Reheat gently on the stovetop, adding a splash of cream if needed to refresh the sauce.

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