If you’re craving something that blends the hearty, indulgent flavors of a classic Philly cheesesteak with the comforting, chewy deliciousness of pasta, this Philly Cheesesteak Tortellini Recipe is an absolute must-try. It takes the best elements of the iconic sandwich—juicy steak, vibrant peppers, melted cheeses—and wraps them all around pillowy cheese-filled tortellini, bathed in a creamy, savory sauce. Whether you want to impress friends at dinner or simply satisfy your own cheesy cravings, this recipe delivers big on flavor and is surprisingly straightforward to whip up.
Ingredients You’ll Need
The beauty of this Philly Cheesesteak Tortellini Recipe is in its simple, yet thoughtfully chosen ingredients. Each one plays a role in building layers of texture and flavor—from the tender steak slices to the fresh bell peppers and mushrooms that add crunch and earthiness, to the luscious cheeses that glue it all together. Let’s break down exactly what you’ll need:
- 12 oz cheese tortellini: Fresh or refrigerated works best for that soft, cheesy bite.
- 1 lb thinly sliced steak (ribeye or sirloin): Choose tender cuts for quick cooking and rich flavor.
- 1 tbsp olive oil: For searing steak and sautéing vegetables perfectly.
- 1 green bell pepper, sliced: Adds a fresh, slightly bitter crunch.
- 1 red bell pepper, sliced: Brings natural sweetness and vibrant color.
- 1 small onion, sliced: Provides a mild pungency that softens when sautéed.
- 8 oz mushrooms, sliced: Earthy and juicy, mushrooms deepen the umami flavors.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth.
- 1 cup beef broth: Forms the savory backbone of the creamy sauce.
- 1 cup heavy cream: Creates the rich, velvety texture that ties everything together.
- 1/2 cup shredded provolone cheese: Melts smoothly with a mild sharpness.
- 1/2 cup shredded mozzarella cheese: Adds gooey stretchiness and creaminess.
- 1 tbsp Worcestershire sauce: Boosts umami and adds tangy depth.
- 1/2 tsp garlic powder: Enhances garlic flavor subtly and evenly.
- 1/2 tsp onion powder: Lifts the overall savoriness.
- Salt and black pepper, to taste: Essential seasonings to balance and highlight ingredients.
How to Make Philly Cheesesteak Tortellini Recipe
Step 1: Cook the Tortellini
Begin by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, usually around 3 to 5 minutes for fresh or refrigerated varieties. Drain well and set aside so they’re ready to soak up that delicious sauce later.
Step 2: Cook the Steak
Next, heat olive oil in a large skillet over medium-high heat for a good sear. Season the thinly sliced steak with garlic powder, onion powder, salt, and black pepper. Sear the steak slices in the hot skillet for 2 to 3 minutes per side until nicely browned and tender. Remove from the pan and set aside to rest—this keeps the steak juicy and flavorful.
Step 3: Cook the Vegetables
Using the same skillet, toss in the sliced onions, green and red bell peppers, and mushrooms. Sauté for about 5 minutes until they soften and start to caramelize, releasing their natural sweetness. Add the minced garlic last and cook for another minute, just until fragrant. This layering of flavors is where the dish really starts to come together.
Step 4: Prepare the Sauce
Pour in the beef broth along with Worcestershire sauce, stirring to mix well and lift any browned bits from the skillet for extra richness. Lower the heat to medium-low and gently stir in the heavy cream, bringing the mixture to a gentle simmer. Add the shredded provolone and mozzarella cheeses gradually, stirring until the sauce is smooth, creamy, and beautifully cheesy.
Step 5: Combine Everything
Now it’s time to unite all the delicious parts. Return the cooked tortellini and seared steak slices to the skillet with the creamy sauce and veggies. Toss everything together until the tortellini and meat are fully coated in the luscious sauce. Taste and adjust salt and pepper as needed to make every bite perfectly seasoned.
Step 6: Serve
Serve your Philly Cheesesteak Tortellini piping hot. If you like, garnish with freshly chopped parsley for a pop of green and a hint of freshness that cuts through the richness.
How to Serve Philly Cheesesteak Tortellini Recipe
Garnishes
A simple sprinkle of fresh parsley or even some thinly sliced scallions can add a burst of color and freshness to this rich, cheesy dish. A light dusting of crushed red pepper flakes also works wonderfully if you enjoy a bit of heat to contrast the creamy sauce.
Side Dishes
This dish shines on its own but pairing it with a crisp side salad or steamed veggies like broccoli or green beans can balance the meal by adding crunch and brightness. Garlic bread or crusty Italian bread is another classic companion that’s perfect for scooping up any extra sauce.
Creative Ways to Present
For a crowd-pleasing twist, try serving the Philly Cheesesteak Tortellini Recipe in individual casserole dishes topped with extra shredded cheese and broiled until golden and bubbly. Alternatively, use it as a hearty filling for stuffed bell peppers baked until tender for a fun visual and flavor variation.
Make Ahead and Storage
Storing Leftovers
Leftover Philly Cheesesteak Tortellini stores beautifully in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before sealing to maintain the best texture and flavor.
Freezing
If you want to save some for later, this dish can be frozen, though with slight changes in texture due to the creamy sauce. Freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers on the stovetop over low heat or in the microwave, adding a splash of milk or broth if the sauce feels too thick after chilling. Stir gently to rewarm evenly without breaking up the tender tortellini.
FAQs
Can I use a different type of pasta in this Philly Cheesesteak Tortellini Recipe?
Absolutely! While tortellini is fantastic for its cheesy pockets, you can swap it out for other filled pastas like ravioli or even short pasta shapes like penne or rigatoni for a different texture.
What’s the best cut of steak for this recipe?
Thinly sliced ribeye or sirloin works best because they cook quickly and stay tender. Avoid tougher cuts or thicker slices to keep that authentic Philly cheesesteak feel.
Can I make this recipe vegetarian?
Yes! Substitute the steak with hearty mushrooms or a plant-based meat alternative, and use vegetable broth in place of beef broth to keep the flavors rich and satisfying.
How spicy is this dish?
This Philly Cheesesteak Tortellini Recipe is mild by default, but you can easily add heat with crushed red pepper flakes or a dash of hot sauce to suit your preference.
Is this recipe suitable for meal prep?
Definitely! It reheats well and makes for a quick and indulgent lunch or dinner option throughout the week, especially when paired with fresh greens or a side salad.
Final Thoughts
This Philly Cheesesteak Tortellini Recipe is the kind of dish you’ll want to keep in your dinner rotation. It’s comfort food with a fresh spin—both indulgent and approachable. Once you try it, you’ll understand why combining the best of Philly cheesesteak with creamy tortellini can be something truly special. Get cooking and prepare to delight your taste buds!
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Philly Cheesesteak Tortellini Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Philly Cheesesteak Tortellini is a delicious fusion dish that combines the rich flavors of classic Philly cheesesteak steak with tender cheese tortellini, sautéed vegetables, and a creamy, cheesy sauce. This hearty and comforting meal comes together quickly on the stovetop, making it perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 12 oz cheese tortellini (fresh or refrigerated)
Steak and Seasoning
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Sauce
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1 tbsp Worcestershire sauce
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until tender. Drain the tortellini and set aside.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with garlic powder, onion powder, salt, and black pepper. Sear the steak slices for 2 to 3 minutes per side until nicely browned. Remove the steak from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced onions, green and red bell peppers, and mushrooms. Sauté the vegetables for about 5 minutes, or until they are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Prepare the Sauce: Pour the beef broth and Worcestershire sauce into the skillet with the vegetables, stirring to combine. Reduce the heat to medium-low and add the heavy cream, bringing the mixture to a gentle simmer. Stir in the shredded provolone and mozzarella cheeses until the sauce is smooth and melted.
- Combine Everything: Add the cooked tortellini and seared steak back into the skillet with the creamy cheese sauce and vegetables. Toss everything together gently until the tortellini and steak are evenly coated with the sauce. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the Philly Cheesesteak Tortellini warm. Optionally, garnish with fresh parsley for a pop of color and fresh flavor.
Notes
- Use ribeye or sirloin for the best flavor and tenderness in the steak.
- Fresh or refrigerated tortellini works best for a tender texture.
- Adjust the amount of cheese based on your creaminess preference.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Be careful not to overcook the steak to keep it tender.
- If you like, add a pinch of crushed red pepper flakes to the sauce for a subtle kick.
