If you’re searching for a dinner that’s both comfortingly familiar and excitingly new, Philly Cheesesteak Tortellini Pasta is about to become a favorite at your table. Tender cheese-filled tortellini mingles with seared beef, sautéed peppers, onions, and melty provolone, all inspired by the classic sandwich but with a delicious pasta twist. Whether you’re cooking for family, friends, or simply treating yourself, this quick, skillet-friendly dinner delivers the coziness of a Philly cheesesteak in a bowl of creamy, cheesy pasta perfection.

Philly Cheesesteak Tortellini Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Philly Cheesesteak Tortellini Pasta recipe lies in its simplicity. Each ingredient plays a key role, layering flavors and textures for a crave-worthy, complete meal that comes together in just one skillet.

20 oz refrigerated cheese tortellini: These plump, cheesy pockets are the heart of the dish, bringing irresistible creaminess and bite.
1 tablespoon olive oil: A splash for searing, helping everything caramelize beautifully and keeping the beef juicy.
1 pound thinly sliced beef (ribeye or sirloin): Choose well-marbled cuts for tender, flavorful beef, or use leftover steak for an easy shortcut.
1 small onion (sliced): Adds natural sweetness and the classic Philly aroma.
1 green bell pepper (sliced): Bright, crisp, and just a little tangy, bell pepper gives color and a signature cheesesteak vibe.
1 cup sliced mushrooms: These soak up the beefy, cheesy flavors and bring satisfying earthiness to every bite.
2 cloves garlic (minced): A must for an aromatic boost that unifies all the flavors.
1 tablespoon Worcestershire sauce: This little splash delivers irresistible depth and umami.
1/2 teaspoon salt: Just enough to season everything perfectly without overpowering the cheese.
1/4 teaspoon black pepper: Brings just the right amount of warmth and bite.
1 cup shredded provolone cheese: Gets lusciously melty, wrapping all the ingredients in delicious cheesiness.
1/2 cup shredded mozzarella cheese: Adds stretch and extra richness for that perfect cheese pull.
1/4 cup beef broth (optional): Use this for added creaminess, especially if you like a silkier sauce.

How to Make Philly Cheesesteak Tortellini Pasta

Step 1: Cook the Tortellini

Start by bringing a large pot of salted water to a boil, then cook your cheese tortellini according to the package instructions. These little dumplings cook up quickly! Once they’re perfectly tender, drain and set them aside—they’ll be joining the party soon.

Step 2: Sear the Beef

Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add your thinly sliced beef in a single layer. Sear for about 2 to 3 minutes per side until beautifully browned. Don’t overcrowd the pan; work in batches if you need to for those irresistible caramelized edges. Once done, transfer your beef to a plate and set it aside.

Step 3: Sauté the Veggies

In the same skillet, toss in the onions, green bell pepper, mushrooms, and minced garlic. The leftover beefy goodness will infuse your veggies with extra flavor as they soften and caramelize. Let them cook for 5 to 7 minutes, stirring occasionally, until everything is tender and smells amazing.

Step 4: Build the Philly Cheesesteak Tortellini Pasta Base

Return the seared beef to the skillet with the veggies. Pour in the Worcestershire sauce, season with salt and black pepper, and add beef broth if you want a luscious, creamier sauce. Give everything a good stir to bring those steakhouse flavors together.

Step 5: Add Tortellini and Cheese

Now, add your cooked cheese tortellini into the skillet, tossing gently to coat the pasta with the meaty, veggie-packed mixture. Lower the heat to a gentle simmer and sprinkle in the provolone and mozzarella cheeses. Stir until the cheese melts into a creamy sauce, clinging to every bite. As soon as it’s bubbling and gooey, your Philly Cheesesteak Tortellini Pasta is ready to serve hot right away!

How to Serve Philly Cheesesteak Tortellini Pasta

Garnishes

A finishing flourish like a sprinkle of chopped parsley or fresh basil adds vibrant color and a touch of freshness. If you love a little kick, consider a pinch of red pepper flakes or a dusting of cracked black pepper right before serving.

Side Dishes

This Philly Cheesesteak Tortellini Pasta is incredibly hearty, but it pairs well with a crisp green salad or simple steamed veggies to balance out its richness. A side of garlic bread or toasted baguette is always a winner if you’re in the mood for extra comfort.

Creative Ways to Present

Try serving the pasta in wide, shallow bowls for casual family-style dining. For a fun twist at parties, portion it into individual ramekins and broil with extra cheese on top until bubbly and golden. You can even scoop it into hoagie rolls for the ultimate Philly-inspired pasta sandwich!

Make Ahead and Storage

Storing Leftovers

Let any remaining Philly Cheesesteak Tortellini Pasta cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 3 days. The flavors deepen as it sits, making leftovers especially tasty for lunch the next day.

Freezing

If you want to freeze your pasta, portion it into single-serve containers and allow it to cool fully before sealing. It will stay good in the freezer for up to 2 months. Thaw overnight in the refrigerator for best results.

Reheating

For the creamiest reheated pasta, add a splash of beef broth or milk and warm over low heat on the stovetop, stirring frequently. Microwave reheating works too; just cover the dish and heat in 30-second increments, stirring each time until hot and cheesy throughout.

FAQs

Can I use a different type Main Course

Absolutely! While tortellini adds a luscious cheesy bite, you can use ravioli, penne, or even rotini. The Philly Cheesesteak Tortellini Pasta flavors will still shine through with whatever pasta you have on hand.

What’s the best beef to use for Philly Cheesesteak Tortellini Pasta?

Thinly sliced ribeye is the classic choice for this dish, as it’s tender and flavorful, but sirloin is a great leaner alternative. If you’re pressed for time, shaved beef from the deli works wonderfully too.

Can I make it vegetarian?

Definitely! Swap the beef for sautéed sliced portobello mushrooms or a plant-based steak alternative. Keep the rest of the ingredients the same, and you’ll have a satisfying vegetarian version of Philly Cheesesteak Tortellini Pasta.

Is there a way to make it spicier?

Yes! Spice-lovers can add red pepper flakes, use pepper jack cheese, or toss in sliced hot peppers with the veggies for a fiery kick that transforms your Philly Cheesesteak Tortellini Pasta into a zesty delight.

Can I prepare anything in advance?

For busy nights, you can slice the beef and prep all the veggies up to a day in advance. Cook the pasta fresh for the best texture, but all the chopping and measuring can definitely be done ahead of time to make dinner a breeze.

Final Thoughts

This easy, playful twist on two beloved classics is comfort food at its finest. I hope you dive into a bowl of Philly Cheesesteak Tortellini Pasta soon and share it with everyone you love. Once you taste how effortless and satisfying it is, it might just become your new weeknight obsession!

Philly Cheesesteak Tortellini Pasta Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Philly Cheesesteak Tortellini Pasta combines the flavors of a classic Philly cheesesteak with cheesy tortellini pasta for a delicious and easy-to-make meal.

Ingredients

Scale

Tortellini:

20 oz refrigerated cheese tortellini

Beef and Vegetables:

1 tablespoon olive oil
1 pound thinly sliced beef (ribeye or sirloin)
1 small onion (sliced)
1 green bell pepper (sliced)
1 cup sliced mushrooms
2 cloves garlic (minced)

Seasonings and Cheese:

1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese
1/4 cup beef broth (optional for extra creaminess)

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Instructions

Cook the Tortellini: Prepare tortellini according to package directions; drain and set aside.
Sear the Beef: In a skillet, sear beef slices in olive oil until browned; set aside.
Sauté Vegetables: In the same skillet, cook onions, bell pepper, mushrooms, and garlic until tender.
Combine Ingredients: Return beef to skillet, add Worcestershire sauce, salt, pepper, and beef broth. Mix in cooked tortellini.
Melt Cheese: Reduce heat, add provolone and mozzarella, stir until melted and creamy.
Serve: Enjoy immediately.

Notes

You can use frozen tortellini if fresh isn’t available—just cook according to package instructions.
For a spicier version, add red pepper flakes or use pepper jack cheese.
This dish also works well with leftover steak.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American