Hey y’all! Imagine all the savory goodness of a classic Philly cheesesteak packed into tender, cheesy tortellini—pure comfort food bliss! This Philly Cheesesteak Tortellini recipe is perfect for busy weeknights, casual get-togethers, or anytime you need a hearty, crowd-pleasing meal. With melty cheese, juicy steak, and flavorful veggies swirling together in creamy sauce, each bite is totally irresistible. Hungry yet? Let’s get cooking!
Why You’ll Love This Philly Cheesesteak Tortellini
- Quick and easy—ready in under 30 minutes, perfect for busy nights.
- Packed with savory flavors from juicy steak, peppers, onions, and cheesy pasta.
- Family-friendly and totally customizable for picky eaters.
- Perfect comfort food that’s hearty and satisfying.
- Great as a crowd-pleasing dinner or party centerpiece.
Philly Cheesesteak Tortellini Ingredients
- 1 lb refrigerated cheese tortellini
- 2 tablespoons olive oil
- 1 lb ribeye steak (or sirloin), thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 4 oz cream cheese, cubed and softened
- 1 cup shredded provolone cheese (or mozzarella)
- Fresh parsley, chopped (for garnish)
How to Make Philly Cheesesteak Tortellini
Step 1: Prepare the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions (usually 3-4 minutes), then drain and set aside. Learn more about cooking fresh pasta.
Step 2: Sear the Steak
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced steak, season with half the salt and pepper, and sear for 2-3 minutes until browned but still tender. Remove steak from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon olive oil. Toss in the onion, green bell pepper, and red bell pepper. Sauté for 5-6 minutes until the vegetables are tender and slightly caramelized. Stir in the minced garlic and cook for 1 more minute.
Step 4: Make the Creamy Sauce
Add Worcestershire sauce and beef broth to the skillet, stirring to scrape up any browned bits. Lower the heat to medium. Add the cream cheese, stirring until melted and smooth. Sprinkle in shredded provolone, stirring until the sauce is creamy and well combined.
Step 5: Combine and Serve
Add the cooked steak and drained tortellini to the skillet. Toss everything together until the tortellini is coated, the steak is warmed through, and the sauce clings to every bite—about 2 minutes. Garnish with fresh parsley and extra cheese if desired. Serve hot and enjoy!
Philly Cheesesteak Tortellini Notes
- For ultra-tender steak, freeze it for 20 minutes before slicing for super-thin strips.
- Use refrigerated tortellini for best texture and taste—dried varieties may require longer cooking times.
- For more on nutritional information about steak, check out Beef It’s What’s For Dinner.
Philly Cheesesteak Tortellini Variations
- Chicken Version: Substitute steak with thinly sliced chicken breast for a lighter twist.
- Spicy Style: Add sliced jalapeños or a dash of hot sauce for extra kick.
- Vegetarian Cheesesteak Tortellini: Omit steak and add extra mushrooms or plant-based steak strips.
Required Equipment for Philly Cheesesteak Tortellini
- Large skillet or sauté pan
- Large pot for boiling pasta
- Cutting board and sharp knife
- Colander
- Wooden spoon or spatula
Philly Cheesesteak Tortellini Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of beef broth or water to loosen the sauce. Freezing is not recommended, as the creamy sauce may separate.
Philly Cheesesteak Tortellini Serving Suggestions
- Serve with a crisp green salad or simple garden salad.
- Pair with garlic bread or a crusty baguette to soak up extra sauce.
- Enjoy alongside roasted vegetables or steamed broccoli for a balanced meal.
Philly Cheesesteak Tortellini Pro Tips
- Don’t overcook the tortellini—al dente is best for a satisfying bite.
- For extra flavor, use freshly shredded provolone instead of pre-shredded cheese.
- Let steak rest after searing to lock in juices before slicing; learn proper steak slicing techniques at Serious Eats.
Philly Cheesesteak Tortellini FAQ
- Can I make Philly Cheesesteak Tortellini ahead of time?
- Yes! You can prep the vegetables and steak ahead, but assemble and cook just before serving for best texture.
- What cheese is best for Philly Cheesesteak Tortellini?
- Provolone is classic, but mozzarella or American cheese also melts beautifully and adds creaminess.
- Can I use frozen tortellini?
- Yes—just cook according to the package instructions, but note the texture is best with refrigerated varieties.
Ingredients
- 1 lb refrigerated cheese tortellini
- 1 tbsp olive oil
- 1 lb thinly sliced beef steak (such as ribeye or sirloin)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 cup shredded provolone cheese
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
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1Cook the cheese tortellini according to package instructions. Drain and set aside.
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2Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove beef from skillet and set aside.
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3In the same skillet, add onion, bell pepper, and mushrooms. Sauté until vegetables are tender, about 5 minutes.
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4Return the cooked beef to the skillet with the vegetables. Add garlic powder, salt, and black pepper. Stir to combine.
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5Add the cooked tortellini to the skillet and toss everything together. Sprinkle shredded provolone cheese over the top and cover until the cheese melts, about 2 minutes.
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6Serve hot and enjoy your Philly Cheesesteak Tortellini.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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