Philly Cheesesteak Tortellini Pasta is a cheesy, creamy, and savory one-pan meal that brings together the classic flavors of a Philly cheesesteak with the comfort of pasta. Tender cheese tortellini is tossed with seasoned beef, sautéed peppers, onions, and a rich, melty sauce. I love how quick and satisfying this recipe is—perfect for weeknight dinners when I want something hearty and full of flavor.
Why You’ll Love This Recipe
I love this recipe because it combines two of my favorite comfort foods into one easy, delicious dish. It’s got all the things I crave—tender pasta, creamy cheese sauce, juicy beef, and the classic peppers and onions from a Philly cheesesteak. It cooks fast, uses simple ingredients, and doesn’t require much cleanup. Whether I’m feeding my family or making a cozy meal for myself, this one always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cheese tortellini (fresh or frozen)
Thinly sliced steak (like flank, sirloin, or shaved beef)
Olive oil or butter
Bell peppers (green, red, or both), sliced
Onion, thinly sliced
Garlic, minced
Cream cheese
Beef broth
Provolone or mozzarella cheese, shredded
Salt and black pepper
Optional: Worcestershire sauce, crushed red pepper, fresh parsley for garnish
Directions
I cook the tortellini according to the package instructions, drain it, and set it aside.
In a large skillet, I heat olive oil and sauté the sliced peppers and onions until softened. I add the garlic and cook for another minute.
I push the veggies to the side and add the thinly sliced beef to the same skillet. I cook until browned and cooked through, then season with salt, pepper, and a splash of Worcestershire sauce if using.
I reduce the heat and stir in the cream cheese and beef broth, letting it melt into a creamy sauce.
I add the cooked tortellini and toss everything together until well coated.
I sprinkle in shredded provolone or mozzarella and stir until melted and creamy.
I garnish with fresh parsley and serve hot.
Servings and timing
This recipe serves 4 and takes about 30 minutes from start to finish—perfect for busy nights when I want dinner on the table fast.
Variations
Sometimes I use ground beef or ground turkey instead of sliced steak for a quicker version. I’ve also made it with a mix of cheddar and provolone for a sharper flavor. If I want more veggies, I add mushrooms or spinach. For extra spice, I throw in some crushed red pepper or a dash of hot sauce.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove or in the microwave with a splash of broth or milk to bring back the creaminess. It’s best served fresh but still delicious the next day.
FAQs
Can I use frozen tortellini?
Yes. I just boil it according to package directions and drain before adding it to the skillet.
What’s the best type of beef to use?
I like using thinly sliced flank steak, sirloin, or pre-shaved beef for the best texture. Cook it quickly so it stays tender.
Can I make this ahead?
Yes. I prepare everything and store it in the fridge, then reheat just before serving. I stir in a little broth or cream to freshen up the sauce.
What cheese works best?
Provolone is traditional for Philly cheesesteaks, but mozzarella or even white cheddar works great for melting into the sauce.
Is this dish spicy?
Not unless I make it that way. I add crushed red pepper or hot sauce if I want a little heat, but it’s mild by default.
Conclusion
Philly Cheesesteak Tortellini Pasta is a creamy, cheesy, and flavorful dish that’s perfect when I want comfort food with a twist. It brings the bold, savory taste of a cheesesteak to the dinner table in pasta form—easy to make, satisfying to eat, and always a hit. Whether I’m cooking for a crowd or just for myself, this recipe is a keeper.
Philly Cheesesteak Tortellini Pasta is a creamy, cheesy one-pan meal that combines the bold flavors of a Philly cheesesteak with tender cheese-filled tortellini. Loaded with seasoned beef, sautéed peppers and onions, and a rich cheese sauce, it’s the perfect comfort food fusion.
Author:Lizaa
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Halal
Ingredients
20 oz cheese tortellini (fresh or frozen)
1 lb thinly sliced steak (flank, sirloin, or shaved beef)
1 tbsp olive oil or butter
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, thinly sliced
2 cloves garlic, minced
4 oz cream cheese
1/2 cup beef broth
1 cup shredded provolone or mozzarella cheese
Salt and black pepper, to taste
Optional: 1 tsp Worcestershire sauce
Optional: 1/4 tsp crushed red pepper
Optional: chopped fresh parsley for garnish
Instructions
Cook the tortellini according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté bell peppers and onion until softened, about 5–6 minutes. Add garlic and cook for another minute.
Push the vegetables to the side of the skillet and add sliced beef. Cook until browned and cooked through, seasoning with salt, pepper, and Worcestershire sauce if using.
Reduce the heat to low and stir in cream cheese and beef broth. Let it melt and form a creamy sauce.
Add the cooked tortellini to the skillet and toss to coat in the sauce.
Sprinkle in shredded cheese and stir until melted and everything is well combined.
Garnish with fresh parsley and serve hot.
Notes
Use pre-shaved beef for quicker prep and tender texture.
Frozen tortellini works perfectly—just cook as directed.
Add mushrooms or spinach for extra veggies.
Use a mix of cheeses like provolone and cheddar for extra flavor.
Store leftovers with a splash of broth to keep them creamy when reheated.
