Philly Cheesesteak Tortellini Pasta

The Story Behind This Recipe

Okay, so this recipe was honestly born out of a happy accident. I had tortellini in the fridge that needed to be used, and my husband was craving a Philly cheesesteak. Since we didn’t feel like going out, I decided to mash these two cravings together – and WOW, was it a hit!

This has become our go-to comfort food when we want something hearty but don’t want to spend hours in the kitchen. It’s got all those amazing Philly cheesesteak flavors – tender beef, caramelized onions, sautéed peppers, and provolone cheese – wrapped around cheese-filled tortellini. Trust me, this is a major crowd-pleaser that’ll have everyone coming back for seconds!

What You’ll Need

For the main ingredients (the stars of the show):

• 1 pound cheese tortellini (fresh is best, but frozen works great too)
• 1 pound thinly sliced ribeye steak (or sirloin if you’re watching your budget)
• 2 bell peppers (I use one green and one red for color)
• 1 large yellow onion
• 8 oz mushrooms (optional, but I always add them)
• 6 slices provolone cheese, roughly torn
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

For the sauce (yes, I make a quick creamy sauce):

• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (trust me on this one!)

For garnish:

• Freshly chopped parsley
• Red pepper flakes (if you like a kick)
• Extra provolone for the cheese lovers

Some real talk about ingredients:

If you can’t find ribeye or it’s too pricey, any steak that you can slice thin will work. In a pinch, I’ve even used good quality deli roast beef!

The quality of your cheese matters here. Try to find real provolone, not the processed stuff. It melts better and has that sharp flavor that makes a Philly cheesesteak so good.

I know traditional Philly cheesesteaks don’t have mushrooms, but they add amazing umami flavor. Feel free to skip them if you’re a purist!

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Let’s Get Cooking!

1. First, prep everything. This dish comes together pretty fast once you start cooking, so having everything ready is key. Slice your steak into thin strips (pro tip: partially freezing the meat for about 20 minutes makes it easier to get thin slices). Cut your peppers and onions into strips, and slice your mushrooms if using.
2. Get the pasta going. Bring a large pot of salted water to a boil. Cook your tortellini according to the package directions, but take it out about 1 minute before it’s done – it’ll finish cooking in the sauce later. Save about 1/2 cup of the pasta water before draining!
3. While the water’s heating up, start on the Philly part. Heat 1 tablespoon of oil in a large, deep skillet or dutch oven over medium-high heat. When it’s hot (like, really hot), add your sliced steak in a single layer. DON’T TOUCH IT for about 1 minute to get a good sear.
4. Now the fun part – create flavor! Give the meat a quick toss, cook for another 30 seconds, then remove it to a plate. It should still be a bit pink inside – it’ll finish cooking later. If you’re working with a smaller pan, do this in batches. Nobody likes steamed meat!
5. Time for the veggies. In the same pan (don’t clean it – those brown bits are pure gold!), add the remaining oil and butter. Once the butter melts, toss in your onions and a pinch of salt. Cook for about 3-4 minutes until they start to soften.
6. Add your peppers and mushrooms. Cook for another 5-7 minutes, stirring occasionally, until everything is soft and starting to caramelize. Your kitchen should smell AMAZING right about now.
7. Garlic time! Add the minced garlic and cook for just 30 seconds until fragrant. Don’t let it burn or you’ll have to start over (been there, done that).
8. Make a quick sauce. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and let it bubble away for about 2 minutes to reduce slightly.
9. Bring it all together. Return the steak to the pan, along with any juices on the plate. Stir in the heavy cream. Let everything simmer for about 2 minutes.
10. Add the pasta. Toss in your drained tortellini and gently mix to coat everything in that delicious sauce. If it seems too thick, add a splash of the reserved pasta water.
11. Cheese, please! Turn the heat down to low and scatter the torn provolone over the top. Cover the pan for about 1-2 minutes until the cheese melts and gets all gooey and delicious.
12. Garnish and serve. Sprinkle with chopped parsley and red pepper flakes if using.

Kitchen wisdom I’ve learned the hard way:

• Don’t overcook the steak in the first step – it gets tough!
• If your sauce breaks or looks curdled, a splash of pasta water and gentle stirring usually fixes it.
• Fresh tortellini cooks FAST – keep an eye on it.
• Let this sit for 5 minutes before serving – the flavors need a moment to get friendly with each other.

How to Serve This Masterpiece

This is definitely a main dish that doesn’t need much else, but here are my favorite ways to serve it:

For weeknight family dinner, I just put the whole pan on a trivet in the middle of the table with a big spoon and let everyone dig in. A simple green salad on the side balances out the richness.

For dinner guests, I serve it in pasta bowls with an extra sprinkle of parsley on top to make it look fancy. Nobody needs to know it only took 30 minutes!

If you’re carb-watching, this is actually pretty great over some sautéed spinach instead of eating it with the tortellini (I do this sometimes and just cook the tortellini separately for the rest of the family).

Drink pairing? An ice-cold beer is perfect, but a medium-bodied red wine works too. For non-alcoholic options, I like unsweetened iced tea or sparkling water with lemon.

Mix It Up: Tasty Variations

After making this about a million times, here are some of my favorite twists:

Spicy Version: Add a diced jalapeño with the bell peppers and a few dashes of hot sauce to the sauce. Kicks it up in the best way!

Chicken Philly Tortellini: Swap the steak for thinly sliced chicken breast. Cook it the same way but add a teaspoon of Italian seasoning to the mix.

Vegetarian Option: Skip the meat and double the mushrooms. Use portobello and cremini for meaty texture. Vegetable broth instead of beef broth works great.

Extra Cheesy: Mix in 1/4 cup of cream cheese with the heavy cream for an even more decadent sauce. Or try the “Whiz” experience with some American cheese melted in!

Garlic Bread Crumb Topping: Mix 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and 1 clove of minced garlic. Sprinkle over the top and broil for 1 minute until golden brown. The crunchy texture takes it to another level!

Storing Leftovers (If There Are Any!)

In my house, this rarely lasts beyond dinner, but if you’re lucky enough to have leftovers:

Store in an airtight container in the fridge for up to 3 days. The flavors actually get better overnight!

To reheat, add a splash of milk or cream and warm gently in a pan over medium-low heat. Microwave works too, but the stovetop method keeps the pasta from getting rubbery.

I don’t recommend freezing this one – the cream sauce tends to separate and the tortellini gets mushy when thawed.

Meal prep tip: You can prep all the veggies and slice the meat a day ahead. Store everything separately in the fridge, and dinner will come together in about 15 minutes!

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Answers to Questions You Might Have

“Can I use ground beef instead of sliced steak?” Absolutely! Just brown it well, drain any excess fat, and proceed with the recipe. It won’t be quite the same texture, but still delicious.

“My sauce is too thin! Help!” No worries! Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir this slurry into your sauce. Let it simmer for another minute and it should thicken right up.

“Can I use cheese tortellini, or is meat better?” Either works great! I usually use cheese tortellini because the cheese inside creates an amazing flavor bomb with the sauce. But meat-filled works too if that’s what you have on hand.

“I don’t have heavy cream. What else can I use?” Half and half will work, but the sauce won’t be quite as rich. In a pinch, you can use 1/4 cup of cream cheese thinned with a little milk.

“My family doesn’t like bell peppers. Can I leave them out?” Sure! Traditional Philly cheesesteaks often just have onions anyway. You could throw in some baby spinach at the end for some color and nutrition if you want.

“How do I know when my steak is sliced thin enough?” You’re looking for slices about 1/8-inch thick. If you can almost see through them, that’s perfect! And remember my tip about partially freezing the meat first – game changer!

“Can I make this in my Instant Pot?” I wouldn’t recommend it for this recipe. The timing is tricky with the different ingredients, and you might end up with mushy pasta and overcooked meat. The stovetop method is pretty quick anyway!

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