Philly Cheesesteak Tortellini Pasta is a cheesy, hearty mash-up of two comfort food classics—Philly cheesesteaks and pasta. Tender cheese-filled tortellini is tossed in a creamy, savory sauce with thin-sliced beef, sautéed peppers, onions, and melty cheese. It’s rich, flavorful, and surprisingly easy to make in one skillet.
Why You’ll Love This Recipe
I love how this dish takes the bold flavors of a cheesesteak sandwich and turns them into a full, satisfying pasta dinner. The tortellini adds a fun twist, and the creamy, cheesy sauce pulls it all together. It’s quick enough for weeknights, but impressive enough to serve to guests who want something cozy and indulgent.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
refrigerated or frozen cheese tortellini
thinly sliced beef (like steak strips or shaved beef)
bell peppers (green or red), sliced
yellow onion, sliced
garlic, minced
olive oil or butter
cream cheese or heavy cream
beef broth
provolone or mozzarella cheese, shredded
salt and pepper
optional: Worcestershire sauce, Italian seasoning, fresh parsley (for garnish)
directions
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I cook the tortellini according to the package instructions, then drain and set aside.
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In a large skillet, I heat olive oil or butter over medium heat. I add the sliced onions and bell peppers and cook until softened, about 5–6 minutes.
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I add the garlic and cook for 30 seconds, then push the veggies to one side of the skillet.
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I add the thinly sliced beef and cook until browned, seasoning with salt, pepper, and a splash of Worcestershire sauce if using.
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I reduce the heat and stir in cream cheese or pour in heavy cream along with beef broth, stirring until smooth and creamy.
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I add the cooked tortellini and shredded provolone or mozzarella, stirring until the pasta is well coated and the cheese is melted.
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I garnish with fresh parsley and serve warm.
Servings and timing
This recipe makes 4 servings. Prep time is 10 minutes, and cook time is 20–25 minutes, so everything is ready in about 30–35 minutes.
Variations
Sometimes I use ground beef instead of sliced steak for a quicker version. I’ve also used mushrooms instead of beef for a vegetarian twist. When I want extra richness, I mix in a bit of shredded cheddar or add a splash of milk or cream to the sauce. For a little kick, I add red pepper flakes or a drizzle of hot sauce.
storage/reheating
I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm it in a skillet with a splash of broth or milk to loosen the sauce. It also reheats well in the microwave, stirred halfway through for even heating.
FAQs
Can I use frozen tortellini?
Yes, I cook it according to the package directions and it works just as well as fresh tortellini in this recipe.
What kind of beef is best?
I like using shaved steak, thinly sliced sirloin, or even leftover roast beef. Anything tender and thin works well.
Can I make this ahead of time?
Yes, I prep the components (cook the tortellini, sauté the veggies and beef) ahead and assemble everything when ready to eat.
Can I use a different type of pasta?
Tortellini adds extra cheesiness, but regular pasta like penne or rotini works too—just stir in extra cheese for that Philly flavor.
What cheese is closest to classic Philly cheesesteak?
Provolone is traditional, but mozzarella or even white American cheese gives it that melty, creamy texture I love.
Conclusion
Philly Cheesesteak Tortellini Pasta is a deliciously cheesy, beefy twist on two comfort food favorites. It’s rich, satisfying, and packed with flavor—perfect for when I want a pasta dish that’s hearty and a little over the top in the best way. Whether I’m cooking for family or just treating myself, this one-skillet dinner is always a winner.
Print
Philly Cheesesteak Tortellini Pasta
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish, Pasta
- Method: One Skillet, Stovetop
- Cuisine: American, Fusion
Description
Philly Cheesesteak Tortellini Pasta is a cheesy, savory one-skillet dinner that brings together the best of two comfort food favorites. With tender tortellini, thin-sliced beef, sautéed peppers and onions, and a creamy, melty cheese sauce, this Philly-inspired pasta is quick, hearty, and full of bold flavor. A weeknight favorite that feels like a restaurant-style treat!
Ingredients
- 1 (20 oz) package refrigerated or frozen cheese tortellini
- 1 lb thinly sliced beef (like shaved steak or sirloin strips)
- 1–2 bell peppers (green or red), sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1–2 tbsp olive oil or butter
- 4 oz cream cheese or ½ cup heavy cream
- ½ cup beef broth
- 1 cup shredded provolone or mozzarella cheese
- Salt and pepper, to taste
- Optional: 1 tsp Worcestershire sauce, ½ tsp Italian seasoning, chopped fresh parsley for garnish
Instructions
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Cook tortellini according to package instructions. Drain and set aside.
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In a large skillet, heat olive oil or butter over medium heat.
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Add sliced bell peppers and onion. Sauté until soft, about 5–6 minutes.
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Stir in minced garlic; cook for 30 seconds.
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Push veggies to one side of the skillet and add the sliced beef. Cook until browned. Season with salt, pepper, and optional Worcestershire sauce.
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Lower the heat and add cream cheese or heavy cream and beef broth. Stir until smooth and creamy.
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Add cooked tortellini and shredded cheese. Stir gently to combine and melt the cheese.
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Garnish with chopped parsley and serve warm.
Notes
- Swap beef with ground beef or mushrooms for variation.
- Add red pepper flakes or hot sauce for a spicy version.
- Use cheddar or white American cheese for a different flavor profile.
- Use penne or rotini if tortellini isn’t available—just add more cheese!
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