Philly Cheesesteak Tortellini Pasta is one of my favorite fusion-style comfort meals. It takes everything I love about a classic Philly cheesesteak—tender beef, sautéed peppers and onions, and melty cheese—and combines it with cheesy tortellini for a pasta dish that’s rich, filling, and loaded with flavor. It’s the kind of meal I make when I want something hearty and fun that everyone will dig into without hesitation.
Why You’ll Love This Recipe
I love this recipe because it delivers big cheesesteak flavor with the cozy twist of pasta. It’s all made in one pan, which keeps cleanup simple. The tortellini adds that extra layer of cheesy goodness, and the creamy, cheesy sauce ties everything together beautifully. Whether I’m feeding a hungry group or just want to spice up pasta night, this recipe always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Refrigerated cheese tortellini
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Thinly sliced steak (like ribeye, sirloin, or shaved beef)
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Green bell pepper, sliced
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Onion, sliced
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Garlic, minced
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Olive oil or butter
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Cream cheese or heavy cream (for a creamy base)
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Shredded provolone or mozzarella cheese
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Salt
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Black pepper
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Optional: mushrooms, red bell pepper, or hot peppers for extra flavor
Directions
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I start by cooking the cheese tortellini according to the package instructions, then drain and set it aside.
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In a large skillet, I heat some oil or butter over medium heat and sauté the sliced onions and bell peppers until they’re soft and lightly caramelized. I add garlic and cook for another 30 seconds.
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I push the veggies to the side and add the sliced steak, cooking it until just browned. I season everything with salt and pepper.
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Once the beef is cooked, I reduce the heat and stir in cream cheese or a splash of heavy cream to make a light, creamy base.
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I return the tortellini to the skillet and stir everything together, then sprinkle shredded cheese over the top and let it melt.
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I serve it hot, optionally garnished with extra cheese or chopped parsley.
Servings and timing
This recipe makes about 4 servings and takes around 30 minutes total—about 10 minutes of prep and 20 minutes to cook. It’s perfect for a quick and comforting dinner that doesn’t require a lot of effort.
Variations
Sometimes I add mushrooms or use a mix of red and green bell peppers for more color and depth. If I’m feeling extra indulgent, I use both provolone and white American cheese for that classic Philly cheesesteak vibe. For a spicy twist, I throw in sliced banana peppers or crushed red pepper flakes. I’ve also used ground beef or deli roast beef when I need a shortcut.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce. It also reheats well in the microwave, stirring halfway through to keep it evenly heated.
FAQs
What kind of steak works best for this?
I like using thinly sliced ribeye, sirloin, or even shaved steak from the store. The key is slicing it thin so it cooks quickly and stays tender.
Can I make this dish ahead of time?
Yes, I often prep the veggies and steak ahead, then just cook the pasta and combine everything when I’m ready to serve.
What cheese is best for Philly flavor?
Provolone is classic, but mozzarella melts beautifully too. Sometimes I use both, and if I want it extra gooey, I mix in a little cream cheese.
Is this recipe kid-friendly?
Definitely. It’s cheesy, creamy, and mild in flavor. I skip the spicy ingredients if I’m serving kids.
Can I use frozen tortellini?
Yes, I just cook it according to the package directions and then follow the rest of the recipe as normal.
Conclusion
Philly Cheesesteak Tortellini Pasta is one of those dishes that combines comfort, flavor, and simplicity in the best way. I love how easy it is to make, how cheesy and hearty it tastes, and how it brings a fun twist to a classic sandwich. Whether it’s a weeknight dinner or a special comfort meal, this one-pan pasta is always a winner in my kitchen.
Print
Philly Cheesesteak Tortellini Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
Philly Cheesesteak Tortellini Pasta is a creamy, cheesy fusion of the iconic Philly cheesesteak sandwich and comforting cheese tortellini. Loaded with tender steak, sautéed peppers and onions, and melty cheese, it’s a hearty one-pan meal perfect for busy nights.
Ingredients
- 1 (20 oz) package refrigerated cheese tortellini
- 1 lb thinly sliced steak (ribeye, sirloin, or shaved beef)
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1/4 cup cream cheese or 1/2 cup heavy cream
- 1 cup shredded provolone or mozzarella cheese
- Salt, to taste
- Black pepper, to taste
- Optional: 1/2 cup sliced mushrooms
- Optional: 1/2 red bell pepper, sliced
- Optional: sliced hot peppers or crushed red pepper flakes
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- In a large skillet, heat oil or butter over medium heat.
- Sauté sliced onions and bell peppers (and mushrooms if using) until soft and slightly caramelized, about 5–7 minutes.
- Add minced garlic and cook for 30 seconds.
- Push veggies to the side and add sliced steak to the skillet. Cook until just browned, seasoning with salt and pepper.
- Reduce heat to low and stir in cream cheese or heavy cream to create a creamy base.
- Add cooked tortellini to the skillet and stir to coat everything evenly.
- Sprinkle shredded cheese on top and let it melt into the pasta.
- Serve hot, garnished with extra cheese or parsley if desired.
Notes
- Use thin-sliced steak for quicker cooking and tenderness.
- Mix in multiple cheeses (like white American) for a classic cheesesteak flavor.
- For spice, add banana peppers or red pepper flakes.
- Ground beef or deli roast beef can be used as shortcuts.
- Reheat with a splash of milk or cream to keep sauce creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
