Philly Cheesesteak Tortellini Pasta

A Hearty, Cheesy, and Irresistible Dish

If you love Philly cheesesteaks and creamy pasta, get ready for a dish that brings the best of both worlds together! Philly Cheesesteak Tortellini Pasta is packed with tender steak, sautéed peppers and onions, and cheesy, pillowy tortellini—all coated in a rich, flavorful sauce. It’s the kind of meal that feels like a warm hug on a chilly evening.

This recipe is perfect for busy weeknights when you want something quick but still crave that homemade goodness. With just a few ingredients and minimal prep, you can have a hearty meal on the table in no time. Plus, it’s a great way to use up leftover steak or roast beef!

Whether you’re cooking for your family or just want to treat yourself to something delicious, this dish is a must-try. Let’s dive into why you’ll love it and how to make it at home!

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Why You’ll Love This Recipe

• Easy and Quick: With pre-made tortellini and simple ingredients, this dish comes together in about 30 minutes.
• Full of Flavor: The combination of steak, peppers, onions, and a creamy, cheesy sauce makes every bite satisfying.
• One-Pan Wonder: Less cleanup means more time to relax and enjoy your meal!
• Family-Friendly: Even picky eaters will love the cheesy goodness of this dish.
• Customizable: Swap the steak for chicken or mushrooms for a different twist!

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Ingredients

For the Pasta

• 1 (20-ounce) package of cheese tortellini (fresh or frozen)
• 1 tablespoon olive oil
• 1 pound ribeye steak (or flank steak), thinly sliced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder

For the Sauce

• 2 tablespoons butter
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional, for extra depth of flavor)
• 1½ cups shredded provolone cheese (or mozzarella)

For Garnish (Optional)

• Fresh parsley, chopped
• Red pepper flakes (for a little heat)

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Kitchen Tools Needed

Before you start cooking, make sure you have these kitchen tools ready:

• Large pot – for boiling the tortellini
• Large skillet or pan – for cooking the steak, veggies, and sauce
• Sharp knife – to thinly slice the steak, onions, and peppers
• Cutting board – for safe and easy chopping
• Tongs or spatula – to flip and stir ingredients
• Measuring cups and spoons – for accurate ingredient portions
• Whisk – to mix the sauce smoothly

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Instructions

Step 1: Cook the Tortellini

1. Bring a large pot of salted water to a boil.
2. Add the tortellini and cook according to the package instructions. Drain and set aside.

Step 2: Prepare the Steak

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the thinly sliced steak, season with salt, pepper, and garlic powder, and cook for 2-3 minutes per side until browned.
3. Remove the steak from the pan and set it aside on a plate.

Step 3: Sauté the Vegetables

1. In the same pan, melt butter over medium heat.
2. Add the sliced onions and bell peppers, stirring occasionally, until they become soft (about 5 minutes).
3. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Make the Creamy Sauce

1. Pour in the heavy cream and beef broth, then add the Worcestershire sauce and Dijon mustard. Stir well.
2. Bring the mixture to a simmer, letting it thicken for about 3-4 minutes.

Step 5: Add Cheese and Combine

1. Lower the heat and stir in the shredded provolone cheese until melted and smooth.
2. Add the cooked steak back into the pan.
3. Gently fold in the cooked tortellini, coating everything in the creamy sauce.

Step 6: Serve and Enjoy!

1. Remove from heat and garnish with fresh parsley and red pepper flakes if desired.
2. Serve hot and enjoy this cheesy, flavorful dish!

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Tips and Tricks for Success

• Slice the Steak Thinly: For the best texture, slice the steak against the grain as thin as possible. Freezing it for 10-15 minutes before slicing can make this easier.
• Use Fresh Tortellini if Possible: Fresh tortellini cooks faster and has a better texture, but frozen works great too!
• Don’t Overcook the Steak: Since the steak continues cooking in the sauce, aim for medium-rare when first searing it.
• Adjust the Sauce Thickness: If you want a thicker sauce, let it simmer a bit longer. If it gets too thick, add a splash of beef broth or milk.
• Try Different Cheeses: Provolone gives that classic Philly cheesesteak taste, but you can also use mozzarella, white cheddar, or even American cheese for extra creaminess.
• Make It Spicy: Add a pinch of red pepper flakes or sliced jalapeños for a kick!
• Store and Reheat Properly: Leftovers can be refrigerated for up to 3 days. Reheat on the stovetop with a splash of cream or broth to keep it creamy.

Ingredient Substitutions and Variations

Substitutions:

• Steak Alternative: If you don’t have ribeye or flank steak, try ground beef, thinly sliced roast beef, or even shredded rotisserie chicken.
• Cheese Options: Provolone is classic, but mozzarella, white cheddar, or even American cheese will work for a creamy, melty finish.
• Dairy-Free Option: Use coconut cream instead of heavy cream and a dairy-free cheese alternative.
• Gluten-Free Version: Swap regular tortellini for a gluten-free variety or use gluten-free pasta instead.

Variations:

• Spicy Version: Add a dash of hot sauce, red pepper flakes, or diced jalapeños for some heat.
• Mushroom Lover’s Twist: Add sautéed mushrooms along with the peppers and onions for extra umami flavor.
• Extra Veggies: Try adding spinach, zucchini, or sun-dried tomatoes for a nutritious boost.
• Philly Cheesesteak Bake: Transfer everything to a baking dish, sprinkle with extra cheese, and broil for a few minutes until bubbly and golden.

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Serving Suggestions

• With Garlic Bread: A slice of warm, buttery garlic bread makes the perfect side.
• With a Fresh Salad: A simple side salad with balsamic vinaigrette balances out the richness of the pasta.
• As a Philly Cheesesteak Pasta Bake: Add an extra layer of provolone and bake for a bubbly, cheesy finish.
• With Roasted Veggies: Roasted asparagus, Brussels sprouts, or broccoli complement the dish well.

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Storage and Reheating Instructions

Storing Leftovers:

• Let the pasta cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days.

Reheating:

• Stovetop: Reheat over low heat, adding a splash of cream or beef broth to bring back the creaminess.
• Microwave: Heat in 30-second intervals, stirring in between, and add a little liquid if needed.
• Oven: Cover with foil and bake at 350°F (175°C) for 10-15 minutes until warmed through.

Freezing:

• This dish is best enjoyed fresh, but if you want to freeze it, store it in a freezer-safe container for up to 2 months.
• Thaw in the refrigerator overnight before reheating.

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FAQ

1. Can I make this ahead of time?

Yes! You can cook the steak and veggies ahead of time and store them separately. When ready to eat, reheat them, make the sauce, and combine everything with freshly cooked tortellini.

2. What’s the best steak for this recipe?

Ribeye is the best choice because it’s tender and flavorful, but flank steak, sirloin, or even thinly sliced deli roast beef work too.

3. Can I use frozen tortellini?

Yes! Just cook it according to the package instructions before adding it to the dish.

4. How can I make this healthier?

Use whole wheat or veggie-based tortellini, swap heavy cream for half-and-half or Greek yogurt, and add extra vegetables like spinach or mushrooms.

5. What can I do if my sauce is too thick?

Add a splash of beef broth, milk, or cream to loosen it up. Heat gently while stirring to get the right consistency.

This Philly Cheesesteak Tortellini Pasta is a total game-changer—rich, cheesy, and packed with flavor. Give it a try, and let me know how you like it!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!