If you love the flavors of a classic Philly cheesesteak but crave the comfort of pasta, this Philly Cheesesteak Tortellini Pasta is the perfect fusion dish! Creamy cheese tortellini is tossed with tender sirloin steak, sautéed green bell peppers, savory onions, and melted provolone cheese for a hearty, satisfying meal ready in just 30 minutes.
This Philly Cheesesteak Tortellini Pasta takes everything you love about a cheesesteak—juicy steak, melty cheese, and caramelized veggies—and combines it with creamy cheese tortellini for a meal that’s both indulgent and comforting. It’s a one-pan recipe that’s perfect for busy weeknights when you want maximum flavor with minimal effort!
Why Our Philly Cheesesteak Tortellini Pasta Is the Best
This recipe combines the rich, cheesy goodness of tortellini with the savory flavors of Philly cheesesteak. The tender sirloin steak, sautéed onions, and bell peppers bring authentic cheesesteak flavor, while the creamy half-and-half sauce and melted provolone cheese tie it all together. Plus, it’s quick and easy, making it a fantastic choice for a family dinner or casual gathering.
Ingredients Notes for Philly Cheesesteak Tortellini Pasta
Every ingredient in this recipe contributes to its bold, cheesy flavor and hearty texture.
- 1 teaspoon olive oil: For sautéing the steak and veggies.
- 4 slices of Philly sirloin steak: Thinly sliced for quick cooking and authentic cheesesteak flavor.
- 1 green bell pepper, thinly sliced: Adds crunch and sweetness.
- 1/2 yellow onion, finely diced: For a touch of savory sweetness.
- 2 teaspoons steak seasoning: Enhances the flavor of the steak and vegetables—adjust to taste.
- 19 ounces refrigerated cheese tortellini: Creamy pasta that complements the savory flavors.
- 1 pint of half-and-half: Creates a creamy sauce that ties the dish together.
- 1 cup shredded provolone cheese: Melts beautifully and gives the dish its signature cheesesteak flavor.
Kitchen Tools Needed for Philly Cheesesteak Tortellini Pasta
- Large sauté pan or skillet with a lid
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
How to Make Philly Cheesesteak Tortellini Pasta
This dish is simple to make and comes together in one pan for easy cleanup.
1. Prepare the Ingredients
- Thinly slice the sirloin steak, cut the green bell pepper into strips, and finely dice the yellow onion.
2. Sauté the Steak and Vegetables
- Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat.
- Add the sliced steak, bell pepper, and onion to the pan. Sprinkle 2 teaspoons steak seasoning evenly over the ingredients.
- Sauté until the vegetables are softened and the steak is fully cooked.
3. Add the Tortellini and Half-and-Half
- Stir in the 19 ounces of cheese tortellini and 1 pint of half-and-half.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let the pasta cook for about 10 minutes, stirring occasionally to prevent sticking.
4. Add the Cheese
- Once the tortellini is tender, sprinkle 1 cup shredded provolone cheese evenly over the top. Cover the pan again and heat until the cheese has melted completely.
5. Serve and Enjoy
- Serve the dish immediately while it’s warm and cheesy. Enjoy your creamy, hearty Philly Cheesesteak Tortellini Pasta!
How to Store Philly Cheesesteak Tortellini Pasta
Refrigerator
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or half-and-half to loosen the sauce.
Freezer
- This dish is best enjoyed fresh, but you can freeze it for up to 1 month. Let it cool completely, then transfer to a freezer-safe container. Thaw in the refrigerator before reheating.
Philly Cheesesteak Tortellini Pasta Variations
- Chicken Cheesesteak: Replace the sirloin steak with thinly sliced chicken breast for a chicken cheesesteak version.
- Spicy Kick: Add red pepper flakes or sliced jalapeños for some heat.
- Vegetarian Version: Skip the steak and add extra veggies like mushrooms, zucchini, or spinach.
- Cheese Swap: Substitute provolone with mozzarella, Monterey Jack, or sharp cheddar for a different flavor profile.
- Extra Toppings: Garnish with chopped parsley, Parmesan cheese, or crispy fried onions for added texture and flavor.
What to Serve With Philly Cheesesteak Tortellini Pasta
This hearty dish pairs well with:
- Garlic Bread: Perfect for scooping up the creamy sauce.
- Side Salad: A fresh green salad with vinaigrette balances the richness of the pasta.
- Roasted Vegetables: Try roasted broccoli or asparagus for a healthy side.
- Soup: Serve with a cup of tomato or French onion soup for a comforting meal.
Top Tips for Perfect Philly Cheesesteak Tortellini Pasta
- Thinly Slice the Steak: Thin slices cook quickly and evenly, keeping the steak tender.
- Don’t Overcook the Tortellini: Stir frequently and cook just until tender to avoid mushy pasta.
- Use Fresh Ingredients: Fresh bell peppers and onions add great texture and flavor.
- Melt the Cheese Slowly: Cover the pan to allow the cheese to melt evenly without drying out.
- Customize Seasoning: Adjust the steak seasoning to your taste preference for maximum flavor.
Helpful Notes
- If the sauce seems too thick, add a splash of milk or half-and-half to loosen it.
- For extra flavor, deglaze the pan with a splash of beef broth or white wine after sautéing the steak.
- This recipe can be doubled to serve a larger crowd—just use a larger pan to accommodate the ingredients.
Tips from Well-Known Chefs
- Gordon Ramsay suggests cooking steak quickly over high heat to retain its juiciness.
- Rachael Ray emphasizes the importance of seasoning every layer to build bold flavors in one-pan meals.
- Ina Garten recommends letting cheese melt slowly to prevent separation and ensure a creamy finish.
Frequently Asked Questions (FAQ)
1. Can I use frozen tortellini?
Yes, just adjust the cooking time according to the package instructions.
2. Can I use a different cut of steak?
Absolutely! Ribeye, flank steak, or even ground beef works well in this recipe.
3. Can I make this ahead of time?
This dish is best served fresh, but you can prepare the components (steak and veggies) ahead of time and assemble it before serving.
4. What’s a good substitute for half-and-half?
You can use heavy cream for a richer sauce or a mixture of milk and cream for a similar texture.
5. Can I add mushrooms?
Yes! Sliced mushrooms make a great addition and pair perfectly with the other flavors.
Philly Cheesesteak Tortellini Pasta Recipe
Ingredients
- – 1 teaspoon olive oil
- – 4 slices Philly sirloin steak thinly sliced
- – 1 green bell pepper thinly sliced
- – 1/2 yellow onion finely diced
- – 2 teaspoons steak seasoning adjust to taste
- – 19 ounces refrigerated cheese tortellini
- – 1 pint half and half
- – 1 cup shredded provolone cheese
Instructions
- Preparation: Thinly slice the steak, green bell pepper, and dice the yellow onion. Measure out all ingredients for easy cooking.
- Sauté Steak and Vegetables: Heat 1 teaspoon of olive oil in a large sauté pan over medium-high heat. Add the steak slices, green bell pepper, and yellow onion to the pan. Sprinkle steak seasoning evenly over the steak and vegetables. Sauté until the vegetables are softened and the steak is fully cooked.
- Add Tortellini and Half and Half: Add the cheese tortellini and the pint of half and half to the pan. Bring to a boil, then reduce heat to a simmer. Cover the pan and cook for 10 minutes, stirring occasionally to prevent sticking.
- Add Cheese: Once the tortellini is cooked, sprinkle 1 cup of shredded provolone cheese evenly over the top. Cover the pan again and heat just until the cheese melts.
- Serve: Once the cheese is melted, remove from heat and serve immediately. Enjoy!
Notes
- For a spicier kick, add red pepper flakes while sautéing the steak and vegetables.
- Substitute mozzarella or Monterey Jack cheese if provolone is unavailable.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.