Description

Philly Cheesesteak Tortellini Pasta combines the iconic flavors of a Philly cheesesteak with tender cheese-filled tortellini, sautéed bell peppers and onions, and a rich, creamy provolone cheese sauce. This comforting and hearty dish is perfect for weeknight dinners or special occasions, featuring seared steak, caramelized vegetables, and a luscious sauce that melds all the flavors together beautifully.

Ingredients

Scale

Pasta

1 lb (16 oz) cheese tortellini (store-bought or homemade; cheese-filled variety recommended)

Protein

1 lb thinly sliced beef or steak (ribeye, sirloin, or flank steak)

Vegetables

1 large yellow onion, thinly sliced
2 bell peppers (preferably red and green), sliced into strips
3 garlic cloves, minced

Cheese and Dairy

1–2 cups shredded provolone cheese or pre-made cheese sauce
½ cup heavy cream or half-and-half

Liquids and Sauces

2–3 tablespoons olive oil
1 cup beef broth (low-sodium recommended)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce

Seasonings and Garnishes

Salt and black pepper, to taste
Optional: pinch of red pepper flakes
A handful of fresh basil or parsley, chopped (for garnish)

Instructions

Pre-Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain the pasta and drizzle a small amount of olive oil over it to prevent sticking. Set aside.
Slice the Steak and Vegetables: Thinly slice the beef against the grain for tenderness. Slice the onion into thin rings or half-moons, and the bell peppers into strips. Mince the garlic and keep ready.
Marinate the Steak (Optional): In a bowl, mix the steak slices with olive oil, Worcestershire sauce, salt, and pepper. Allow marinating for about 30 minutes to enhance flavor infusion.
Sear the Steak: Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add steak slices in a single layer without overcrowding. Sear for 2–3 minutes per side until a crust forms and meat reaches your preferred doneness. Remove and set aside. Cook in batches if necessary for even searing.
Sauté the Vegetables: In the same skillet, add a little more olive oil if needed. Add sliced onions, bell peppers, and minced garlic. Sauté over medium heat for 5–7 minutes until vegetables are tender and slightly caramelized. Season with salt, black pepper, and optional red pepper flakes.
Deglaze the Pan: Pour in 1 cup of beef broth to deglaze the skillet, scraping up browned bits from the bottom with a wooden spoon. Stir in tomato paste and Worcestershire sauce until well combined.
Add Cream and Cheese: Lower heat to medium-low. Stir in heavy cream or half-and-half. Gradually add shredded provolone cheese, stirring continuously until the cheese melts into a smooth, velvety sauce. Adjust seasoning with salt and pepper as needed.
Combine Steak and Tortellini: Return the seared steak to the skillet with the sauce and vegetables. Gently fold in the cooked tortellini, coating evenly with the sauce. Let simmer for 2–3 minutes to meld flavors and allow pasta to absorb some sauce without overcooking.
Finishing Touches: Remove the skillet from heat. Garnish with chopped fresh basil or parsley. Serve immediately while hot to enjoy the full flavors and creamy texture.

Notes

Use fresh, high-quality ingredients for best flavor—locally sourced produce and well-marbled steak enhance the dish.
Slice steak and vegetables evenly for uniform cooking and balanced bites.
Marinate steak ahead for richer flavor and tenderness.
Customize cheese by blending provolone with mozzarella or adding Parmesan for variation.
For a spicier version, add jalapeños, cayenne, or hot sauce.
This recipe is flexible: substitute steak with chicken or plant-based protein as desired.
To lighten, use half-and-half instead of heavy cream, and increase vegetables ratio.
If sauce is too thick, thin with pasta water or broth; if too thin, simmer longer or add a cornstarch slurry to thicken.
Leftovers can be reheated gently on stovetop or transformed into a baked casserole with extra cheese.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Philly cheesesteak, tortellini pasta, creamy cheese sauce, seared steak, caramelized onions, bell peppers, comfort food, quick dinner