What happens when you take the bold, meaty goodness of a Philly cheesesteak and marry it with the creamy, cheesy richness of tortellini pasta? You get one of the most irresistible comfort food mashups ever created. Philly Cheesesteak Tortellini Pasta is more than just a trendy dinner recipe—it’s the kind of cozy, family-friendly meal that wins hearts (and seconds) around the dinner table.
This dish takes everything we love about the classic Philly cheesesteak—tender steak, sautéed peppers, melty cheese—and pairs it with pillowy pasta pockets filled with creamy cheese. The result? A cheesy, savory, flavor-loaded weeknight winner you’ll want to put on repeat.
Let’s dive into what makes this fusion dish so unique, starting with a closer look at its flavorful components.
Philly Cheesesteak Tortellini Pasta: A Fusion of Comfort & Flavor
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
A hearty and flavorful pasta dish that combines cheesy tortellini with tender beef, peppers, onions, and melted cheese inspired by the classic Philly cheesesteak.
Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini according to package directions, then drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add sliced beef and cook until browned, then remove and set aside.
- In the same skillet, sauté onions, peppers, and garlic until softened.
- Return beef to the skillet and stir to combine.
- Pour in beef broth and heavy cream, stirring to create a sauce.
- Add cooked tortellini and toss to coat in the sauce.
- Stir in provolone and mozzarella cheese until melted and creamy.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Notes
- For extra flavor, use ribeye steak as it is the most authentic cut for cheesesteaks.
- You can substitute provolone with white American cheese if preferred.
- Add mushrooms for another layer of flavor.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients List for Philly Cheesesteak Tortellini Pasta
If you’re craving that creamy, cheesy, beefy goodness, you’ll need the right lineup of ingredients. Don’t worry—it’s not a long list, and you might already have most of it in your kitchen. Let’s break it down:
Core Ingredients Breakdown
- 1 lb thinly sliced steak (ribeye or sirloin works best)
- 1 package (20 oz) cheese tortellini, fresh or refrigerated
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
These ingredients combine the classic Philly flavors with the rich, hearty comfort of pasta.
Smart Substitutions
- Swap cheese tortellini for spinach or meat-stuffed tortellini for extra protein.
- Use chicken or ground beef if steak isn’t available.
- Can’t find provolone? Swiss, white American, or cheddar work well, too.
- For extra heat, toss in some jalapeños or chili flakes.
How to Make Philly Cheesesteak Tortellini Pasta
Now that you’ve got all your ingredients ready, it’s time to whip up this mouthwatering Philly Cheesesteak Tortellini Pasta—and trust us, it’s easier than it sounds!
Step 1: Cook the Tortellini
Start by boiling a large pot of salted water. Cook the cheese tortellini according to package instructions until al dente. Drain and set aside. Don’t overcook—they’ll finish in the sauce!
Step 2: Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and sear for 2–3 minutes per side until browned but still juicy. Remove the steak and set aside.
Step 3: Sauté the Veggies
In the same skillet, toss in the onions, peppers, and garlic. Cook until they’re soft and slightly caramelized—about 5–7 minutes. This step builds that classic cheesesteak flavor.
Step 4: Make It Creamy
Pour in beef broth, Worcestershire sauce, and Italian seasoning. Stir in the cheeses until melted and creamy. Then fold in the cooked tortellini and steak.
Step 5: Serve & Savor
Mix everything gently, top with extra cheese if you’re feeling fancy, and serve warm. That’s it—you’ve just made restaurant-quality Philly cheesesteak pasta at home!
Essential Equipment for Philly Cheesesteak Tortellini Pasta
You don’t need any fancy gear—just solid kitchen essentials. Here’s what you’ll want on hand:
Large Skillet or Sauté Pan
A deep, non-stick skillet is ideal for cooking the steak, veggies, and building the sauce. It keeps everything contained and ensures even heat.
Medium Saucepan or Pot
Used for boiling the cheese tortellini. A medium pot works perfectly—no need for anything oversized.
Sharp Chef’s Knife
Slicing steak thinly and evenly makes a big difference. A sharp knife helps you get those delicate cuts for faster cooking and better texture.
Cutting Board
One for meat and one for veggies is ideal to avoid cross-contamination.
Tongs or Wooden Spoon
To stir, flip, and combine ingredients without breaking the tortellini.
Colander
For draining the pasta once it’s al dente and ready for action.
Cheese Grater
If you’re using block cheese instead of pre-shredded, this tool is key for a creamy melt.
Creative Variations of Philly Cheesesteak Tortellini Pasta
This dish is already a flavor-packed fusion, but hey—why not make it your own? Whether you’re adjusting for dietary needs or just want to spice things up, there are plenty of ways to remix your Philly cheesesteak pasta experience.
Kid-Friendly Philly Cheesesteak Pasta Twist
Got picky eaters in the house? Skip the peppers and onions, and go light on seasoning. Use milder cheeses like mozzarella or mild cheddar. Add a splash of milk for a creamier sauce, and maybe even toss in some peas or sweet corn to sneak in some veggies.
Make It Spicy
Want a little kick? Stir in some crushed red pepper flakes, chopped jalapeños, or a drizzle of hot sauce while cooking the beef. Pepper jack cheese also melts beautifully and adds extra heat without overpowering the dish.
Keto or Low-Carb Version
Substitute tortellini with zucchini noodles or cauliflower gnocchi. Skip the flour-thickened sauces and opt for a cream base made with heavy cream, garlic, and cheese. You’ll still get that savory, cheesy satisfaction without the carbs.
Frequently Asked Questions About Philly Cheesesteak Tortellini Pasta
You’ve got questions—we’ve got answers. Here are some of the most common things people want to know about this cheesy, savory pasta twist on a classic Philly favorite.
Can I use ground beef instead of steak in Philly Cheesesteak Pasta?
Absolutely. If you’re short on time or just prefer ground meat, it works great. Just brown the ground beef thoroughly and season it well. While it won’t have the same texture as thin-sliced steak, the flavor still brings that cheesesteak comfort food vibe.
What kind of cheese is best for Philly Cheesesteak Tortellini Pasta?
Provolone is the classic choice—it melts beautifully and has just enough sharpness. However, mozzarella, white cheddar, or American cheese are also tasty options. For extra creaminess, you can blend a couple of these together.
Looking for more cheese inspiration?
Can this dish be made ahead of time?
Yes, and it reheats like a dream. Prepare everything, then store it in an airtight container for up to 3 days. When you’re ready to serve, reheat gently on the stove or in the microwave with a splash of broth or milk to keep it creamy.
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