Tender shaved steak, sweet sautéed peppers and onions, and pillowy cheese tortellini all tangled together in a rich, melty provolone cream sauce. This Philly Cheesesteak Tortellini brings two comfort food favorites into one skillet, and it's ready in 30 minutes flat. I started making this on nights when I wanted something hearty but didn't have the energy for anything complicated, and it's become one of those recipes I turn to again and again. It's got all the flavors of a classic Philly cheesesteak but in pasta form, which somehow makes it even better.
If you love easy, cheesy dinners like Ricotta Stuffed Manicotti or Chicken Spaghetti, this one's going to feel like a warm hug in a bowl.
Why You will Love This Philly Cheesesteak Tortellini
This one pan Philly cheesesteak tortellini recipe is everything you want on a busy weeknight. It's fast, it's filling, and it tastes like you put in way more effort than you actually did. The cheese sauce is velvety and rich, the steak is tender, and the tortellini makes it feel a little fancy without any fuss. Plus, it all comes together in one skillet, so cleanup is a breeze.
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Philly Cheesesteak Tortellini Ingredients
Here's what goes into this cheesy Philly cheesesteak tortellini.
See Recipe Card Below This Post For Ingredient Quantities
- Shaved beef steak: The star of the dish. It cooks quickly and stays tender. You can use pre-shaved steak from the deli, thinly sliced ribeye, or even ground beef if that's easier.
- Tortellini pasta: Cheese-filled tortellini adds extra richness and turns this into a full meal. Frozen or refrigerated both work great.
- Bell peppers: Diced sweet bell peppers bring color, flavor, and a slight crunch. Use red, green, or a mix.
- Yellow onion: Adds sweetness and depth when sautéed. Half an onion is plenty.
- Seasoned salt: A quick, flavorful seasoning that brings everything together without needing a bunch of separate spices.
- Worcestershire sauce: Adds a savory, slightly tangy kick that makes the steak taste even better.
- Olive oil: For sautéing the vegetables and steak without sticking.
- Provolone-mozzarella blend cheese: The heart of the creamy sauce. Provolone gives that classic cheesesteak flavor, and mozzarella makes it stretchy and smooth.
- Heavy whipping cream: Creates a rich, silky sauce that clings to every piece of pasta and steak.
- Salt and black pepper: For seasoning the sauce and balancing the flavors.
How to Make Philly Cheesesteak Tortellini
Here's how to make this creamy cheesy tortellini from start to finish.
- Cook tortellini: Prepare the tortellini according to the package instructions. Drain it well and set it aside while you work on the rest.
- Sauté vegetables: Heat the olive oil in a large skillet over medium-high heat. Toss in the diced bell peppers and onions, and sauté for 2 to 3 minutes until they start to soften and smell sweet.
- Cook steak: Add the shaved steak to the skillet with the vegetables. Cook until the meat is no longer pink, breaking it up as it cooks. Drain off any excess grease, then season everything with seasoned salt and Worcestershire sauce. Remove the steak and vegetables from the skillet and set them aside for now.
- Make cheese sauce: Lower the heat to low. Pour in the heavy cream and let it warm gently without boiling. Stir in the shredded provolone-mozzarella blend, a little at a time, until it melts completely and the sauce turns smooth and creamy. Season with salt and black pepper to taste.
- Combine: Add the cooked tortellini and the steak-vegetable mixture back into the skillet. Stir everything together so the sauce coats every piece evenly.
- Serve: Serve immediately while it's hot and the cheese is still melty. You can top it with extra shredded cheese or a sprinkle of fresh parsley if you want.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bun - use gluten free buns instead of white bread buns to make this gluten free
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Equipment
- Large skillet: Big enough to hold the steak, vegetables, tortellini, and sauce all together.
- Spatula: For stirring and flipping the steak and veggies.
- Measuring cups and spoons: Keeps your ingredient amounts accurate.
- Saucepan (for cooking tortellini): To boil the pasta separately before adding it to the skillet.
Substitutions and Variations
- Ground beef instead of shaved steak: If you can't find shaved steak, ground beef works just as well. Brown it in the skillet and drain the grease before seasoning.
- Different cheese: Swap the provolone-mozzarella blend for cheddar or American cheese if you want a Cheez-Wiz style sauce.
- Add mushrooms: Sliced mushrooms sautéed with the peppers and onions add an earthy, savory layer.
- Spicy kick: Toss in some sliced jalapeños or a pinch of red pepper flakes for heat.
- Use jar alfredo sauce: If you're short on time, you can use a jar of alfredo sauce instead of making the cream sauce from scratch. Just warm it up and stir in some shredded cheese.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual portions in the microwave for 1 to 2 minutes, stirring halfway through. You can also reheat it in a skillet over low heat with a splash of cream or milk to loosen the sauce.
- Freeze: This freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this skillet tortellini dinner with:
- Garlic bread or buttery rolls for soaking up the sauce
- A simple side salad with Italian dressing
- Roasted broccoli or green beans for a little freshness
- A cold beer or iced tea
Expert Tips
- Drain the steak well: Too much grease will make the sauce oily. Take a minute to drain it off before adding the seasonings.
- Don't boil the cream: Keep the heat low when you add the cream. If it boils, the sauce can break or get grainy.
- Let it cool slightly: If the sauce seems too runny, give it a few minutes to cool. It'll thicken up as it sits.
- Taste the sauce: Before you add everything back in, taste the cheese sauce and adjust the salt and pepper. This is your chance to get it just right.
FAQ
Philly Cheesesteak Tortellini is a pasta dish that combines the flavors of a Philly cheesesteak with cheese-filled tortellini. You get tender steak, sautéed peppers and onions, and a creamy cheese sauce all tossed together. It's hearty, cheesy, and way easier than making individual sandwiches.
The Philly Cheesesteak Tortellini was invented in the 1930s by a hot dog vendor named Pat Olivieri in Philadelphia. He threw some beef on the grill, put it on a roll, and a customer smelled it and wanted to try it. The sandwich became so popular that Pat opened Pat's King of Steaks, which is still around today. Cheese wasn't added until later, but now it's what makes the whole thing iconic.
"Wit" or "witout" refers to whether you want onions on your Philly cheesesteak. "Wit" means with onions, and "witout" means without. It's shorthand that originated at the classic cheesesteak shops in Philly, and it's still how you order today if you want to sound like a local.
A traditional Philly cheesesteak has thinly sliced ribeye steak, melted cheese (usually provolone, American, or Cheez Whiz), and sautéed onions, all served on a long hoagie roll. Some people add peppers or mushrooms, but purists keep it simple with just steak, cheese, and onions.
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Pairing
These are my favorite dishes to serve with Philly Cheesesteak Tortellini
Philly Cheesesteak Tortellini
Ingredients
Method
- Cook the tortellini according to package directions, then drain and set aside.
- In a large skillet over medium-high heat, warm the olive oil.
- Add the diced bell peppers and onion, sautéing for 2–3 minutes until slightly softened.
- Add the shaved steak and cook until no longer pink. Drain excess grease and season with seasoned salt and Worcestershire sauce. Remove from skillet and set aside.
- Reduce heat to low and pour in the heavy cream, warming gently.
- Stir in the shredded provolone-mozzarella blend until fully melted and smooth. Season with salt and black pepper.
- Return the cooked tortellini and steak mixture to the skillet. Stir to coat everything evenly in the cheese sauce.
- Serve immediately, enjoying warm and creamy.
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